SWORDFERN
Rooted, I used to think.

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Wednesday, Mar. 07, 2012 @ 12:22 pm
Making Yogurt



Yogurt making was a total success. I can't believe how easy it was. Here's how it is done:


Slowly bring milk up to 180 degress F to kill any existing microbes. This step may not be necessary with pateurized milk, but it's good practice. I used 4 cups of 2% milk, because that's what I had in the fridge.


Measure out your starter - this can be any type of plain yogurt that contains live bacterial cultures - and let it warm up to room temperature. I used a scant 1/2 cup.



Wash 500ml jars and their lids in hot, soapy water. Wash any other accessories that you plan to use such as funnels.




Once the milk has scalded, allow it to cool to 115 degrees F. Slowly whisk the starter into the cooled milk. Decant into jars and lightly fasten the lids.




Place jars into hot water bath. I used my slow cooker that has been preheated half full of water to 115 degrees F.




Unplug the slow cooker, and cover it up.




Tuck your slow cooker in for the night.




And voila! In the morning, fresh thickened yogurt!




The 2% batch is a little loose straight out of the slow cooker. It thickened up nicely in the fridge.





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