Yesterday I made yoghurt. It's really not a difficult process, and takes about 30 minutes or so to prepare.
What you need for a 2 quart batch of yoghurt, (my Yogourmet makes up to 2 quarts at a time) :
7 Cups 1 or 2% milk
1 Cup non-fat milk powder
1 pkg gelatin (optional)
1 Cup plain yoghurt of choice (I use Nancy's or Greek God's non-fat)
- A pot or double boiler large enough to hold 2 qts. of milk
- If you don't have a double boiler, you will need another pot slightly larger than the first one, with water in the bottom.
- Long wooden spoon
- Cup measure
- Thermometer that goes at least to 190 degrees
- Good whisk or egg beater
- A fine mesh sieve
- And, in this case, one 2 qt. capacity Yogourmet bowl and incubator
Measure and pour milk into pot or double boiler. Burner set on high, heat to between 180 - 190 degrees. Stir regularly. It is important that you use (or create) a double boiler to prevent scorching:
When temperature is reached, remove from heat and let cool to around 108 - 112. To expedite cooling, place pot in cold water until desired temp. is reached.
Now mix in the powdered milk and, if you choose, the packet of gelatin. Mix very well, either using a whisk and some high arm power, or a good egg beater. I use the egg beater and mix to a froth.
Add the cup of plain yoghurt,
and beat again until smooth and frothy.
This step is very important to ensure a smooth, non-lumpy yoghurt! You will need to pour the warm mixture through a sieve once or twice to remove any clumps of powdered milk and/or gelatin:
Pour into the 2 qt. yoghurt bowl, and cap tightly.
Now, pour a little room-temperature water (for a 2 qt. batch fill to top vertical line) into the incubator:
Place capped bowl into the incubator:
Plug it in and let sit until firm and tasty. I usually start my yogurt in the morning and let incubate 12 hours, or start it before bed, and put in the fridge in the morning (12 hours).
Refrigerate for at least 5 hours, until chilled, and enjoy with your favorite fruit, honey or granola.