Homemade yogurt
(Makes 1 quart)1/2 cup good quality commercial plain yogurt, or 1/2 cup yogurt from previous batch
1 quart pasteurized whole milk, nonhomogenized (I think my milk was homogenized)
a candy thermometer
Gently heat the milk to 180 degrees and allow to cool to about 110 degrees. Stir in yogurt and place in a shallow glass, enamel or stainless steel container. Cover the container and place in a warm oven (about 150 degrees, or a gas oven with a pilot light) overnight. In the morning transfer to the refrigerator. (Throughout the day, use paper towels to mop up any whey that exudes from the yogurt.)
(The final product may be thinner in consistency than commercial yogurt.)
Labels: Homemade
posted by Rachel @ 7:01 PM
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