Title: Yogurt - Long Method
Categories: Dairy Neysa
Yield: 1 Quarts

1	qt	Or more of milk.
1/2	c	Store bought PLAIN yogurt
		For each qt you want to make

Heat milk to almost boiling and let cool. When milk is lukewarm, add 1/2 cup of yogurt for each qt of milk and stir well to make sure there are no lumps. Warm a cassarole dish by running hot water over it. Pour mixture in warm dish and cover. Wrap dish in a large towel and set in a quiet warm spot in kitchen. Leave undisturbed for at least 6 hours or overnight. At the end of this time check consistency by unwrapping carefully and tipping the dish gently. If it is to your liking, refrigerate immediately. Serve only when thoroughly chilled.

This method of Yogurt making is very simple but not as foolproof as others, since it is difficult to maintain a constant temperature in the milk mixture. The warmer the spot where the mixture sets, the quicker it will thicken and be ready, provided the area is not over 115F. If you're not sucessful using this method the first time, try it again until you find just the right spot in your kitchen and until you learn how long to let it set.

Source: STOCKING UP Rodale Press Typos by Neysa

previous

next