Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site utzoo.UUCP Path: utzoo!nonh From: nonh@utzoo.UUCP (Chris Robertson) Newsgroups: net.cooks Subject: Re: Re: Yogurt - (nf) Message-ID: <3516@utzoo.UUCP> Date: Sat, 4-Feb-84 12:16:15 EST Article-I.D.: utzoo.3516 Posted: Sat Feb 4 12:16:15 1984 Date-Received: Sat, 4-Feb-84 12:16:15 EST References: <5192@uiucdcs.UUCP> Organization: U of Toronto Zoology Lines: 27 For a good, sharp tasty yogurt, you can use powdered skim milk. This is much cheaper than whole milk, and has the advantage that you don't need to boil and cool the milk first. I always put some sort of fruit in the yogurt, and the people who eat it say they can't tell it's not made from fresh milk (I don't like yogurt much myself!) The make-up procedure is simple, but you do need a thermometer. Simply mix up a litre (quart for you in the US) of the milk, adding an extra 1/4 cup of milk powder, with water at the right temperature (100 - 109 F), make it nice and smooth, then add a couple of heaping tablespoons of plain yogurt starter. I have used the same (home-made) culture as starter for many months, but inevitably you'll culture something nasty and the mix will sour, so you do indeed need new starter now and then. To set the stuff, put the lid on the container so you don't grow interesting things from the air (yuk!), then put it somewhere warm. This can be: * top of hot water heater * over a hot-air vent (winter) * on asbestos mat on top * on china saucer on asbestos mat on of gas stove burner with electric burner set to MIN pilot light on * on a hot water bottle Leave while out a work, or overnight. Refigerate. Stir. Flavour. Slurp. --Chris's Kitchen