To my daughter who is reminding me to add my posts here is December's class that I did not get to post very timely. Blogging is new to me and I am by nature not a very prolific writer. If you get me talking that is another story but here goes my attempt at trying to catch up.
Yogurt like many other things in life seems like a mystery to most of us but in reality it is not very difficult to master. I must confess that I do like yogurt but don't seem to eat very much of it and have not made any since the class. Although it is relatively simple to do I just have not added it to my to do list. Some of the information comes from www.makeyourownyogurt.com. The ingredients that you need are nonfat dry milk and water or skim, 2% or whole milk and nonfat dry milk plus plain yogurt as a starter. The yogurt must contain a live culture. After you make your first batch you will always save out enough for your next batch. The first thing is to combine your liquid and dry ingredients together and mix thoroughly. Second you heat this milk with frequent stirring to just near boiling (185 degrees) and then cool quickly by plunging the pot into a sink of ice cold water to 110 degrees. Now you add your starter culture and mix well but gently trying not to incorporate too much air. Lastly but not least you pour the milk into your clean jars and cover with a lid and incubate in a warm place, one that you don't have to move the jar around. Your warm place could be in your oven or crockpot or heating pad or even an electric fry pan with water in it and keep it at 110 degrees. Some dehydraters also can be used for yogurt incubating. You need to incubate for at least 4 hours and up to 7. The longer it incubates the thicker it sets. Once done there will be a liquid on top of the yogurt. This is whey. You can pour it off or stir it in it is up to you.
Now that you know the steps here are the amounts depending on the size of the batch you want to make. The amount of liquid you use is pretty close to how much yogurt you will make.
Liquid / Nonfat Dry Milk / Yogurt
1 gal water / 8 1/3 cup / 1 cup
1 qt water / 2 cups / 1/4 cup
1 gal skim milk / 4 cups / 1 cup
1 qt skim / 1 cups / 1/4 cup
1 gal 2% Milk / 2 3/4 cups / 1 cup
1 qt 2% / 3/4 cup / 1/4 cup
1 gal whole milk / 1 3/4 cup / 1 cup
1 qt whole / 1/2 cup / 1/4 cup
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