Saturday, August 25, 2007

Yogurt Making

Yogurt Recipe
4 c. milk
2c dry milk powder
2-3c. warm water
4 T. yogurt (commercial or from last batch, must have live cultures)
3 t. gelatian softend in 1/4 c. cold water

Heat milk over low heat stirring occationally until it reaches 180 degrees (I use a candy thermonitor to check it).

Steralize a two quart jar in two inches of boiling water for a couple minutes.Soften gelitain in cold water.
In two quart jar pour in dry milk. Add heated milk and stir. Pour in hot water leaving room for gelatain and yogurt. Let cool until 125 degrees.

Pour 1 cup warm milk into 4 T. yogurt and stir. Wisk into jar. Stir in gelitain.
Screw lid on tightly and set on heating pad and set to low. Wrap in a old blanket and leave for 8 hours. Transfer to refridgerator and chill overnight.

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