The Cow Share Program-access to your raw milk legally – http://www.stewardshipcommunity.org/folders/newsletter/articles/real_milk_campaign.htm
- 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.
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:
if you have a gas oven with a pilot light, perfect.
Or, you can plug a 40 watt bulb in to an extension cord, and run that in to the unlit electric oven
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.
I wrap my jars in a towel, and set them on the heating pad.
Do not move them or expose them to light during this period.
When it is set, refrigerate.
Add any of the following, bran, flax, walnuts, or your own preserves.
Source of Yogourmet Starter (http://www.lucyskitchenshop.com/yogourmet.html)