Directions: |
Directions:Making yogourt is not hard. Just a lot of stirring and takes a bit of time. First you must get pure culture that has no chemicals or preservatives. All the ones in the food stores have chemicals and will work the first time and then the culture dies and the milk will not harden. Go to Greek or Balkan deli and get a cup of the "pure yogourt" which can be made over and over for many years. Plain Balkan yogourt will work too. Have to get organized as temperature changes in the milk will affect your finished yogourt.
*Fill a large roasting pan with very hot water, cover with lid and cover this with heavy towel to keep warm. My mom used to put in a warm oven which is OK but I find the pot method is just as good and frees up the oven.
*Fill sink with cold water about 5 inches.
*Now you are ready to start with the milk. Pour in a large pot and bring to boil. Can use 1%, 2%, or 3.5% Homo milk. The higher the cream content, the thicker it is. The best is 1L 2% and 1L 10% milk, but if you are watching calories, Homo Milk is excellent and it is quite thick as pictured above. Keep stirring all the time as milk can burn.
*Once it reaches boiling, remove from the stove put pot in the cold water, and keep stirring to bring temperature down til you can put your pinky in and it is a little hot but not "burning" hot which is approx. 116 deg F on thermometer. If milk gets too cold, the taste is bland, but if it is hotter, the taste is more sour and more delicious.
*While you are waiting for the milk to cool, take out about 1½cups of the boiled milk in a separate bowl and cool this off as well. You add ¼ cup of the culture to the 1½ cups of cooled milk, mix well. For 3L milk, I add ½ cup of culture, for 2L ¼ cup is perfect.
*Once your large pot of milk is the right temperature, add the culture mixture into the pot, stir well and pour into your containers, glasses, etc. Immediately put in the hot water pot, cover and leave for 8 hours.
*Now you can put your containers in the refrigerator and it will be ready to eat once cooled.
*Every time you make a batch, put about 1 cup so that you will have NEW culture for the next time you make yogourt. It will last about a month and then it will go moldy. |
This recipe for Greek Yogourt is from