MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Homemade Yogurt, Part 1
 Categories: Dairy
      Yield: 4 Cups
 
      1 qt Milk
      3 tb Plain yogurt * -OR-
           Powdered yogurt starter;
           - amount specified on pkg **

MMMMM-------------------FLAVOURINGS (OPTIONAL)------------------------
           Jam
           Honey
           Dulce de leche
           Molasses
           Fresh or dried fruit
           Garlic
           Herbs, etc
 
  * If using store-bought yogurt, choose a yogurt that tastes good to
    you. It's important to select an unsweetened version that
    contains live cultures, but the fat content doesn't matter.
  
  ** Powdered starters can be found at some grocery and health food
     stores and from online sources such as the New England
     Cheesemaking Supply Company. Read the pkg instructions to
     determine how much starter to use for a batch of yogurt--many
     come in small envelopes or packets perfectly sized to make a
     single batch.
  
  Equipment:

  Candy thermometer;
  yogurt maker or other incubator, such as a thermos;
  cheesecloth for straining (optional);
  Mason jars or other container for storage
  
  Homemade yogurt requires very little special equipment. You can
  invest in a yogurt maker but there are many potential incubators
  you might already own, such as a thermos. Alternatively, you might
  use a covered container, set in a conventional oven (preferably
  with the light on), a microwave, a cooler (place jars of hot water
  inside to help maintain a warm environment), or a slow cooker
  (preheat the slow cooker but turn it off to incubate). Another
  option is to simply swaddle the covered container with a heating
  pad, blanket, or towel.
  
  And while yogurt requires at least five hours to incubate, there's
  only about 30 minutes of active time. You can even make the yogurt
  before going to bed and let it incubate overnight.
  
  For your first few batches, we recommend treating yourself to whole
  milk, because it produces a naturally thick final product. However,
  yogurt can be made with skim or low-fat milk-it just will probably
  be a bit thinner than store-bought varieties, which often contain
  thickeners.
  
  For more on making yogurt at home, see Megan O. Steintrager's
  complete primer, How to Make Yogurt.
  
  Start by cleaning and sterilizing all your equipment and tools as
  well as your work surface. Most utensils and storage containers can
  be sanitized in the dishwasher. Some machines have a sanitize
  setting. Alternatively, sterilize everything in boiling water.
  
  Prepare an ice bath, filling a large bowl or sink with ice.
  
  Attach a candy thermometer to a heavy, large pot and add the milk.
  Place the pot over moderate heat and heat the milk until it reaches
  at least 180°F/82°C or boils, stirring occasionally to prevent a
  skin from forming and making sure the milk doesn't scald or boil
  over. Alternatively, place the milk in a large microwave-safe bowl
  or a large glass measuring cup with a spout (for easy pouring) and
  microwave it in 2 to 3 minute intervals, until it reaches
  180°F/82°C or boils.
  
  Continued in Part 2
  
  Recipe by Megan O. Steintrager
  
  Recipe FROM: Epicurious, Apr 2012
  
  Formatted by: Dave Drum, May 12, 2012
  
  Uncle Dirty Dave's Archives
 
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