Enter your friends email address below and your name so they know who it's from
Serves 8
1. Heat milk to scalding point (170°F; 77°C) in saucepan over low heat, stirring frequently. Whisk in skim milk powder, if using. Remove from heat, and let cool 30 minutes to 1 hour, or until milk temperature reaches 110° to 120°F (44° to 49°C) on instant-read thermometer, stirring once or twice.
2. Whisk together yogurt and 1/2 cup cooled milk in bowl. Whisk this mixture into remaining cooled milk. Pour into clean container(s), secure lid(s), and place in yogurt maker. Set timer for 8 to 10 hours. (The longer yogurt ferments, the firmer its texture and tangier its flavor.) Check 1 container after 8 hours; if yogurt has reached desired tartness and texture, remove cups from yogurt maker, and refrigerate. If not, replace test cup, and continue to ferment 1 to 2 hours more. Chill completely before serving.
April/May 2011 p.46Log in to create and edit shopping lists.
at a glance
If you have a dehydrator with a temperature control, you can use it to make your yoghurt instead of purchasing a yoghurt maker. I use my Excalibur model to make yoghurt in about 4 to 6 hours. There are recipes over the internet and in the Excalibur Dehydrating book.
Lucie Arteau - 2013-05-11 13:59:15