Home made yogurt is so easy to make, you’ll be surprised.  You do need a candy thermometer to check temperatures.  A yogurt maker makes it very easy, but you can use a propane oven with just the pilot light, or even a heating pad for incubation.  I use the yogurt starter pictured, but only to get it started, then just use 1/2 cup of previously made yogurt to start the next batch (sort of like sourdough bread).

• 4 cups skim milk
• OR
• 2 cups fat free soy beverage plus 2 cups skim milk
• Heat in heavy bottomed pot over medium heat to 82 degrees C or 180 degrees F
• Then cool  to 42 – 44 degrees C or 108-112 degrees F
• Dissolve 5 g of yogurt starter to a small amount of the lukewarm milk in a cup, then pour back into the pot OR use about 1/2 cup of previously made yogurt.  Your home-made yogurt will act as the starter and can even be frozen and used at a later date.
• You can add 1 cup of skim milk powder for added protein
• Incubate 4 to 4 1/2 hours or until yogurt has reached the desired firmness (I just leave it overnight or all day in the yogurt maker).
• Refridgerate to stop incubation.  I keep it for about 2 weeks in the fridge.

Posted on June 16th, 2007 by neslyn
Filed under: Dairy/Drinks