yogurt recipe (was Re: Question for Penny about Recipes)

[Guest guest]

>

> **Do you use a yogurt maker? I am trying to find everything I need

to get well, but not go broke.

>

> Thanks a bunch!

>

Hi ,

I know you asked this of Penny but just thought I'd chime in. Like

you, I didn't want to go broke buying special equipment so I thought

I'd try making yogurt using a heating pad. I did a bit of internet

research before settling on a recipe and incubation method. It works

so well that I don't see the need to buy a special maker now.

I use a mixture of whole milk, half & half and cream to equal 1 gallon

of liquid and about a cup of already made yogurt for my " starter " . (I

have not tried using only whey). You can use less milk and less

starter to make a smaller batch. In my experience, making yogurt isn't

like baking where proportions are critical. Vary the ingredients to

come up with what works and tastes good to you.

Here's my recipe:

1/2 gallon plus 1 qt. of whole milk

1 pint Half & Half

1 pint Heavy Whipping Cream

In a large pan over med. heat, heat the milk, cream and half & half to

almost 200 degrees. Do not boil.

Remove hot milk mixture from the stove and allow it to cool to about

110 degrees. You may put it into a sink full of ice cold water to help

cool it faster.

In a separate bowl mix approx. 8 oz. of " starter " yogurt with a ladel

full (or 2) of the heated adn cooled milk. Mix this into your pan of

cooked and cooled milk. Stir it in so it is well incorporated into the

milk.

Pour into clean containers with lids. I re-use empty plastic yogurt

containers but glass jars with lids would work too. Set containers on

a preheated heating pad (I use the Medium heat setting) with a towel

over the top of it so the containers on not sitting on " direct " heat.

Cover the containers with a folded blanket or 3 or 4 towels so they

are nice and snuggly while they incubate. Let them incubate for

roughly 24 hrs. Periodically check the temperature of the incubating

yogurt making sure it maintains a temp. of approx. 110 degrees. You

may need to turn the temp. of the heating pad up or down accordingly.

After the time is up, place the containers in the fridge to set for

approx. 8 hrs. before eating. Enjoy!

This recipe and method works for me every time. It makes great tasting

yogurt and since I use cream in mine, a layer of cream rises and

solidifies on the top of the yogurt. It's very yummy!

all the best,

jackie