1. Empty milk, half and half, or cream (make sure no carageenan
or other illegals are added to your milk or cream) in large
stockpot. I use a multicooker, and drip the yogurt in the pasta
insert.
I insert a candy thermometer with clip on holder to
monitor the temperature. |
2.
Bring the milk to a boil. 212 F(100C), or you an tell when
it begins to
rise. Turn off heat immediately when it begins to
rise so it doesn’t boil over.
For
goats milk (which is more delicate) do not heat above 185'F (85'C).
|
3. Fill kitchen sink partway with cold water, and add ice.
Place pot in water bath to hasten cooling. Cover pot with
aluminum foil to prevent contamination. Wrap foil around
thermometer so you can check the temperature.
|
| 4. Once
the milk has cooled to about 100 F(38C), add the starter.
Powdered
Lyosan starter, legal commercial yogurt starter
(Dannon Natural plain or Butterworks Farms), If using a yoghurt starter, take some of the milk
out mix with the starter then return and mix with the rest
of the milk. |
5. I set the pot
on a heating pad set on medium. My heating pad has three
temperature settings, so I check the temperature
periodically and turn up or down as needed. It’s probably
best to turn on the heating pad while you are heating or cooling
the milk. I let it ferment for 24-29 hours. When I take it
off, I remove the thermometer and foil and cover with the pot’s
lid and place in the refrigerator for 4-8 hours.
|
6. After the yogurt has cooled in the refrigerator for 4-8
hours, I transfer it to the pasta insert lined with a flour
sack towel that I bought at Linens and Things. Once I have
transferred all the yogurt, I place the pasta insert back into
the pot. I drape the ends of the towel over the yogurt to cover,
and let it drip in the refrigerator for several hours. |
