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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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