Home Made Yogurt

By • December 1, 2016 0 Comments

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Author Notes: If you can simmer milk, you can make home made yogurt. You control the quality of the ingredients, and you save a few cents in the process.

Original recipe and comments from Melissa Clarke:
http://cooking.nytimes.com/recipes/1017991-creamy-homemade-yogurt?action=click&module=Recipebox&region=breakfast&pgType=recipebox&rank=7
Jim Kennedy

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Makes one quart

  • 1 quart Whole Milk
  • 2 tablespoons Yogurt
  1. Heat milk in enameled cast iron pot. Skim occasionally to remove protein coagulating at surface. When it reaches 190 degrees, pour milk into plastic container.
  2. Continue to skim protein as milk cools. At 110 degrees, pour a cup into a mixing bowl. Add yogurt, whisk. Pour back into container.
  3. Store covered in a warm place in kitchen (where cats cannot discover it) for 6-12 hours. The longer it sets, the thicker and tangier it becomes.
  4. Refrigerate. If you prefer a thicker yogurt, place a folded paper towel on top of yogurt to wick out moisture. Repeat to desired thickness.

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