Yoghurt Homemade

Directions

1. 1
   Homemade Yoghurt.
2. 2
   Makes two quarts/liters.
3. 3
   A thermometer for liquids.
4. 4
   A batch jar, or dishwasher-safe plastic container, with lid.
5. 5
   Insulation.
6. 6
   2 U.S. quarts/2 liters milk, any kind including powdered (3 cups powder for 2 quarts).
7. 7
   (2 tsps gelatin optional).
8. 8
   4 Tbsps yoghurt for the starter.
9. 9
   SCALD MILK.
10. 10
    Pour the milk into a pot to heat until it just comes to a boil, about two minutes (82C/180F).
11. 11
    Let cool down in cold water to about 45C/112F To measure properly stir the milk, then leave the thermometer in about 30 seconds.
12. 12
    BATCH JAR.
13. 13
    Prerinse with boiling water.
14. 14
    Add the yoghurt starter to the cooled milk and mix well until completely dissolved.
15. 15
    Pour into the batch jar and cap.
16. 16
    INCUBATE.
17. 17
    The yoghurt bacteria, like yeast, is a live organism, to be kept warm and out of drafts.
18. 18
    I've used a small foam cooler, an insulated drinks cooler, a thick old small quilt successfully.
19. 19
    Let stand, wrapped, until it curdles, usually about 3 - 5 hours.
20. 20
    REFRIGERATE.
21. 21
    Just put it in (no stirring needed) for about 8 hours before serving.
22. 22
    Keeps about 3 - 4 weeks.
23. 23
    COMMENTS.
24. 24
    The creamy consistency and taste is amazing when you're used to store-bought.
25. 25
    Save 4 Tbsps for the next starter batch.
26. 26
    Add whatever you fancy to eat--fruit, honey, crumbles, cereals.
27. 27
    My family used to go through a whole batch in a couple of days.
28. 28
    I substitute it in many recipes that call for mayonnaise, sour cream, creme fraiche, salad dressing (adding a squeeze of lemon and herbs).
29. 29
    A friend commented she now has yoghurt coming out the wazoo but she's trying it for frozen yoghurt to take to work.
30. 30
    I've never tried microwaving to scald the milk but then, back when, I didn't have a microwave either.
31. 31
    Do NOT use Imperial Measure!