Recipe by Missy Wombat
For those mothers with over supply or who have a lot of milk in the freezer which may not be used before potentially going off...here is one way to make use of the excess.
Directions See How It's Made
- Sterilize milk by heating it in a pan (not in microwave, though this can cause"hot spots" and cold spots where bacteria survive) until small bubbles form and is *almost* boiling, around 180-185°F.
- Cool to about 112°F.
- Meanwhile, if using purchased yogurt as starter, set it out at room temp to warm up.
- Add yogurt starter.
- You can buy the powder at a health foods store, or use 2 tablespoons of plain yogurt with live and active cultures.
- Look for some "fresher" yogurt with a very distant expiration date for stronger cultures.
- Pour milk mix into a *warmed* quart jar, Pyrex bowl, custard cups, etc--preferably something with a lid!
- Incubate it for 4-8 hours, depending on how tart you like it, by putting the container of milk mix into a picnic cooler and pouring very warm water in around it.
- Or if you have a big cooler, set the yogurt container into a big pot of hot water, inside the cooler.
- Don't cover the top of the container with water!
- You need to keep the water between 90-120 F, as close to 112 as possible.
- You really don't have to check it or change water much--you'd be surprised how well it holds the temperature, and the more you open it, the more heat you lose.
- Lower temps or shorter time make milder, sweeter yogurt.
- Temps closer to 120 or longer times make tarter, firmer yogurt.
- Also it gets firmer the longer you let it incubate--can go up to 12 hours or so.
- Remove a small amount as starter for your next batch, and add any flavorings or anything to the rest of the batch *after* incubating.