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2 quarts milk - I use
whole. In fact, I get my milk direct from the cow.
1 cup non-instant, non-fat dry milk
Yoghurt culture
Probiotic capsules ( optional)
Scald the milk in a CLEAN
saucepan. (any bacteria anywhere during the process will
cause the yoghurt not to set)
Scald means "bring just to boiling point"
Using a blender or egg-beater
( or following the principal used to make glue out of flour
& water: i.e., making a paste and then adding the rest of
the liquid gradually) add the dry milk to the scalded milk.
Cool to blood temperature.
This is where a little run over your wrist from a spoon
feels neither hot nor cold.
Add the required amount of
culture. I use Yogourmet, which for 2 quarts means 2 sachets.
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At this
point , if you want to spike the probiotic content,
add also
the capsule of pro-biotic of choice, I use
Jarrodophilus.
This is just to
spike the probiotic content.
Pour into 2 CLEAN HOT quart
jars.
Now you have several choices:
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if you have a gas oven with a
pilot light, perfect.
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Or, you can plug a 40 watt bulb in to an extension cord, and
run that in to the unlit electric oven
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Or set a heating pad at low.
Whatever your choice, you are
looking to maintain a low, steady temperature for anywhere
from 4 to 8 hours.
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I wrap my jars in a towel, and set them on the heating pad.
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Do not move them or expose
them to light during this period.
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When it is set, refrigerate.
Add any of the following,
bran, flax, walnuts, or your own preserves.
ENJOY!
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Keywords: make yoghurt, making yogurt, simple
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yogurt recipe |
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