How To Make Yogurt

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


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 • • .

be sure to monitor it constantly. and don't 3/13/12 allow it to go below 90ºF (32ºC).Steps 1. The best way to do this is with a cold water bath.212ºF. create a double boiler. This will prevent your milk from burning. you must stir it more frequently. and must heat the milk directly. 2. Don't proceed until the milk is below 120ºF (49ºC). or in the refrigerator. and you should only have to stir it occasionally. It is highly recommended that you obtain a thermometer in the range of 100 . Heat the milk to 185ºF (85ºC). This will quickly and evenly lower the temperature. . and requires only occasional stirring. If you do not have a thermometer. stirring all the while. especially if you plan to make yogurt on an ongoing basis. Cool the milk to 110ºF (43ºC). 110ºF (43ºC) is optimal. 185ºF (85ºC) is the temperature at which milk starts to froth. Using two pots that fit inside one another. If you cannot do this. If cooling at room temperature.

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

Add the starter. Stir it in or better yet. use a blender to evenly distribute the billions of bacteria throughout the milk. Add 2 tablespoons of the existing yogurt.Put the mixture in containers. 3/13/12 . or add the freeze-dried bacteria. Cover each one tightly with a lid or plastic wrap. 6.5. Pour the milk into a clean container or containers.

Allow the yogurt bacteria to incubate. see the "Tips" section for other ideas. 2.  Refrigerate the yogurt.1. Place the yogurt in your fridge for several 3/13/12 . An oven with a pilot light left on is one option. while keeping the temperature as close to 100ºF (38ºC) as possible. Keep the yogurt warm and still to encourage bacterial growth.

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