How To Make Yogurt

By: Click to edit Master subtitle style Dewi Shinta (09) Vichy Fitri Ramanda (32)

3/13/12

Ingredients

1 quart (946 mL) milk (any kind but if you use "ultra-high pasteurized" or "UHP" or "UHT" then you can skip step one, as the milk has already been heated to this temperature before the pack was sealed) 1/4 to 1/2 cup non-fat dry milk (optional) 1 tablespoons white sugar to feed 3/13/12 bacteria the

Steps
1.

Heat the milk to 185F (85C). Using two pots that fit inside one another, create adouble boiler. This will prevent your milk from burning, and you should only have to stir it occasionally. If you cannot do this, and must heat the milk directly, be sure to monitor it constantly, stirring all the while. If you do not have a thermometer, 185F (85C) is the temperature at which milk starts to froth. It is highly recommended that you obtain a thermometer in the range of 100 - 212F, especially if you plan to make yogurt on an ongoing basis.

2.

Cool the milk to 110F (43C). The best way to do this is with a cold water bath. This will quickly and evenly lower the temperature, and requires only occasional stirring. If cooling at room temperature, or in the refrigerator, you must stir it more frequently. Don't proceed until the milk is below 120F (49C), and don't 3/13/12 allow it to go below 90F (32C); 110F (43C) is optimal.

3.Warm the starter. Let the starter yogurt sit at room temperature while you're waiting for the milk to cool. This will prevent it from being too cold when you add it in. 4.Add nonfat dry milk, if desired. Adding about 1/4 cup to 1/2 cup nonfat dry milk at this time will increase the nutritional content of the yogurt. The yogurt will also thicken 3/13/12

5.Add the starter. Add 2 tablespoons of the existing yogurt, or add the freeze-dried bacteria. Stir it inor better yet, use a blenderto evenly distribute the billions of bacteria throughout the milk. 6.Put the mixture in containers. Pour the milk into a clean container or containers. Cover each one tightly with a lid or plastic wrap. 3/13/12

1.

Allow the yogurt bacteria to incubate. Keep the yogurt warm and still to encourage bacterial growth, while keeping the temperature as close to 100F (38C) as possible. An oven with a pilot light left on is one option; see the "Tips" section for other ideas.

2.

Refrigerate the yogurt. Place the yogurt in your fridge for several 3/13/12