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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