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Home made Yogurt Recipe

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This recipe for Home made Yogurt, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melinda Stender
Added: Wednesday, February 16, 2011


1 clean quart mason jar with a lid
1 medium size pan
1 thermometer that goes up from 90-190
1 quart of your choice of milk (the more fat content, the
thicker the yogurt)
1/4 cup nonfat dry milk (optional)
2 Tbsp. of yogurt that contains live active cultures (starter)
Hand Towel
Electric heating pad

Fill pan with water and put over medium heat.
Fill clean sterilized mason jar with milk and place in pan of water. A piece of fabric can be put under jar to minimize rattle. Scald milk (temperature will be 185)
Place the milk in the fridge for 30 minutes. Stir and check until temperature is between 105 - 112.
Add 1/4 cup nonfat dry milk which will add nutritional content and it will thicken your yogurt. Be sure to stir it in thoroughly. Add the starter (You can purchase starter from a health food store or just add about 2 lg. Tbsp. plain yogurt). Next time you make yogurt you can just add two tablespoons from your previous batch.
INCUBATE YOGURT: Put lid on mason jar, wrap it in a hand towel and then wrap it in the electric heating pad set on low. Make sure to tie something around the heating pad so it stays firmly around the jar. Keep temperature between 105 - 112 degrees; a cooler temperature will make sweeter yogurt, a warmer temperature makes a more tart yogurt.
Keep warm for 4 to 5 hours and then place in the fridge.

Personal Notes:
Personal Notes:
To keep your yogurt thick pour off the whey (the yellowish liquid that separates from the yogurt).




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