Tia, a college friend and fellow blogging momma, suggested that I write about yogurt. I thought, "didn't I?". Turns out I did, but it's buried and my method wasn't set yet. So here it is. You can start with fluid milk, but I find I have to scald it, which is a pain, so I use powdered. If you are using fluid milk, you can give it a shot without scalding. Or heat it to 180, cool it to 90, add the starter and proceed to "shake it" below.
-1 quart glass jar with lid, very clean
-1 1/2 c Powdered milk, non-fat, whole, organic- all fine
-2-4 T of Stoneyfield plain yogurt for starter. (6 beneficial bacteria!) I store it flat in a freezer bag and break off chunks for starter. Very scientific.
-Enough filtered water to fill the jar after the other two ingredients go in.
Shake it.
Keep it warm (100-115-ish) for 9-18 hours. I use a soft-sided cooler with a non-auto-shutoff heating pad. It holds 2 qt jars.
Wanna make it Greek-style? It makes great tzatziki!
Strain the whey out until the yogurt gets to your desired thickness. For example, I use a canning jar and replace the disc lid with some open weave cloth and set it at an angle over a drip-catching container. Strain it really long, and it'll be yo-cheese, which is like cream cheese.
My iPod won't let me post photos from my iPod to blogger, so I'll try to add photos when I get my hands on Dr. O's laptop.
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