Recipe - Making Yogurt

4 cup Milk
1 cup Dry milk powder
2 (up to)
4 tablespoon Yogurt with active cultures
2 teaspoon Unflavored gelatin
optional

From: Eidasit@aol.com

Date: Sat, 27 Jul 1996 16:45:01 0400
After a long search I've found some info about yogurt making (not the
article I had in mind, but I'm sure it will do the job).It has some
additional ingredients that I haven't included when I've made it in the
past, so it's not guaranteed! Yield 4 cups.

Scald milk. Cool to 95115 (check with candy thermometer). Stir in milk
powder and yogurt. Pour into sterilised jars and cover. Place jars in a
95115 degree water bath eg a slow cooker, electric oven at it lowest
setting and then turned off, in a box with a heating pad etc. (I just leave
mine on the counter in the kitchen). The heat source is what determines
how the yogurt will be like too low and the yogurt will be sour milk and
too high and the yogurt bacteria will be killed.Incubate for 39 hours.
Check to see if set by tilting jar, or tapping. Refridgerate as soon as
set.

Adding gelatin softened in One fourth cup of cold water and then heated to
dissolve will give a firmer yogurt.

(Taken from Whole foods for the Whole family)

Digest eatlf.v096.n107

From the EATLF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.