Making Yoghurt with a heating pad

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Claudine Manning shows us how to do it with a heating pad. Depending on the

equipment you have you may prefer this method. It has several advantages - It

can make a larger batch that is only limited by the size of the pot, so the

number of times you make yoghurt each week is reduced. Only one pot to clean. If

you have a multicooker the strainer in it can be used to drip a large batch too.

1. Empty milk, half and half, or cream (make sure no carageenan or other

illegals are added to your milk or cream) in large stockpot. I use a

multicooker, and drip the yogurt in the pasta insert.

I insert a candy thermometer with clip on holder to monitor the temperature.

2. Bring the milk to a boil. 212 F(100C), or you an tell when it begins to rise.

Turn off heat immediately when it begins to rise so it doesn’t boil over.

For goats milk (which is more delicate) do not heat above 185'F (85'C).

3. Fill kitchen sink partway with cold water, and add ice. Place pot in water

bath to hasten cooling. Cover pot with aluminum foil to prevent contamination.

Wrap foil around thermometer so you can check the temperature.

4. Once the milk has cooled to about 100 F(38C), add the starter.

Powdered Lyosan starter, legal commercial yogurt starter (Dannon Natural plain

or Butterworks Farms), or powdered starter from customprobiotics.com may be

used. I do 4 qts (about 4L) at a time usually, and use one scoop of Custom

Probiotics starter. If using a yoghurt starter, take some of the milk out mix

with the starter then return and mix with the rest of the milk. 5. I set the

pot on a heating pad set on medium. My heating pad has three temperature

settings, so I check the temperature periodically and turn up or down as needed.

It’s probably best to turn on the heating pad while you are heating or cooling

the milk. I let it ferment for 24-29 hours. When I take it off, I remove the

thermometer and foil and cover with the pot’s lid and place in the refrigerator

for 4-8 hours.

6. After the yogurt has cooled in the refrigerator for 4-8 hours, I transfer

it to the pasta insert lined with a flour sack towel that I bought at Linens and

Things. Once I have transferred all the yogurt, I place the pasta insert back

into the pot. I drape the ends of the towel over the yogurt to cover, and let it

drip in the refrigerator for several hours.

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