Ingredients-
~1 quart milk (any kind- I use coconut or sometimes I have been trying almond!)
~1-2 Tablespoons plain yogurt with active culture or 1-2 Tablespoons of a commercial starter culture (available at natural food stores)
Steps-
~1- Warm up the milk in a saucepan over medium-low heat until bubbles appear around the edge and steam rises from the surface.
~2- Pour the milk into a large bowl to cook until the temperature reaches 110 to 115 degrees on a cooking thermometer. If you don't have a thermometer, do what the locals do: the temperature is correct when you can keep your index finger in the warm milk for 20 seconds.
~3- Put the starter in a small bowl, add some of the heated milk, and stir until well blended. Return the mixture to the large bowl, a 1/3 at a time, making sure all is well blended. Cover with a heavy towel and keep in a warm place 6-8 hours or overnight (a gas oven with a pilot light is fine, or a placing a saucepan of hot water in the oven to raise the temperature will help if your home is not warm enough).
~4- When set, cover the bowl with plastic wrap and refrigerate for 8 hours before serving. If thick yogurt is desired, empty chilled yogurt in a muslin bag or cheese cloth, suspend over a bowl, and drain.
Tue Jun 21, 2011 11:55 pm by Colt
