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- Heat milk
to 180 °F.
- Cool milk
to 115 °F and add yogurt culture. (Culture usage: 1/8 tsp
per quart of milk or 1/4 tsp for 1-4 gallons of milk.)
- Stir in
gently until dissolved.
- Hold
temperature at 105 to 110 °F for approximately 8 hours.
-
Refrigerate
- For added
body you can place yogurt in a colander draped with
cheesecloth or butter muslin. The result will be a
thicker, more creamy yogurt.
- For
enhanced flavor, add a few drops of vanilla when adding the
culture.
Making yogurt
is really very simple. There are no hard and fast rules
except to heat the milk, add the culture and let it incubate.
I have heated my milk to 180 F but I have also just let it come
to room temperature before adding the culture. I have
added the culture at 75F and at 110F and the yogurt still seems
to set just fine. I have found that the higher the
temperature, the smoother your yogurt will be in the end.
Some recipes call for you to hold the temperature at 180 for 30
minutes for a smoother, thicker yogurt.
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