Serving Size :
128 Preparation Time :1:00
Categories :
Breakfast Foods
Condiments
Desserts
Snacks
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 gallon whole milk -- OR skim milk with 1/4 c
powdered milk added to it
3 tablespoons plain yogurt -- MUST have actibe cultures
Bring milk and yogurt to room temperature before starting
to speed up your time in the kitchen. Or
you can use the milk cold and cook longer.
Place milk in a large sauce pan and heat over a medium
heat until it reaches 185-195 F in temperature.
DO NOT BOIL. You want to scald
the milk not boil it. Stir occasionally with a wooden spoon as you heat.
Turn off heat and let milk cool to 110 F.
Once the milk is at 110 use a 1/4 cup of it to mix it
well into to the room temperature yogurt to help temper it before adding it to
the main pot.
Add the tempered yogurt mixture into the main spot
whisking thoroughly so the yogurt mixes completely into the milk. NO LUMPS!
Pour into sterilzed jars of the desired size--I use quart
jars or recycled jars from my pantry.
Place in the dehydrator that has been preheated to 115
F. or your manufacture's recommendation--Check your temperature prior to placing the yogurt mixture inside.
Incubate for 8 to 10 hours until fairly firm. It will thicken some as it cools. Do NOT stir or shake.
Refrigerate.
TO MAKE GREEK STYLE YOGURT:
Simply line a strainer with cheese cloth or coffee
filters and strain all the excess whey out.
I do this by placing it in the refrigerator for several hours.
Description:
"This is the
simplest recipe I have ever seen for making yogurt."
Yield:
"1
gallon"
Start to Finish Time:
"12:00"
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Per Serving (excluding unknown items): 19 Calories; 1g
Fat (48.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber;
4mg Cholesterol; 15mg Sodium. Exchanges:
0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : Use as a bases for salad dressings,
smoothies, and in cooking.
Want fruit in the bottom?
Add any of these into the bottom of small jars for delicious variety.
any ripe fruit, mashed or diced
baby food fruits
jelly
jam
fruit preserves
curds
pie filling
mini chocolate chips
ice cream topping
apple sauce
thickened fruit syrups
Stir in or top with:
honey
sugar
a variety of spices like cinnamon, nutmeg
brown sugar
agave
granola
chopped nuts
toasted seeds
dried fruit
fresh fruit
frozen fruit
NOTES : To use a standard cube type incubator remove
enough trays to accomodate your jars. If
you do not have a yogurt door/drawer for your incubator you can cover the gap
with a silicon baking sheet, or flexible cutting board and tape in place. You just need to make certain your
temperature stays at the 115 F. mark.
Some cube style dehydrators like the Excaliber 9 tray have a solid door and you can remove all but the bottom trey for making yogurt and to accomodate your jars.
Some of the smaller round dehydrators will accomodate the
small nearly flat canning jars. Again
monitor your temperature.
You could also use this recipe for yogurt makers, in the
crockpot, or in an oven or solar oven if you can maintain the temperature
correctly.
NOTE: This can be
a prepetual food for your food storage by always reserving 2-3 tablespoons of
the plain yogurt from each batch for the next batch starter. The plain yogurt can be frozen and then
slowly brought to room temperature before starting your next batch and the
cultures will still be alive.
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