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Homemade Yoghurt.
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Makes two quarts/liters.
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A thermometer for liquids.
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A batch jar, or dishwasher-safe plastic container, with lid.
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Insulation.
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2 U.S. quarts/2 liters milk, any kind including powdered (3 cups powder for 2 quarts).
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(2 tsps gelatin optional).
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4 Tbsps yoghurt for the starter.
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SCALD MILK.
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Pour the milk into a pot to heat until it just comes to a boil, about two minutes (82C/180F).
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Let cool down in cold water to about 45C/112F To measure properly stir the milk, then leave the thermometer in about 30 seconds.
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BATCH JAR.
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Prerinse with boiling water.
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Add the yoghurt starter to the cooled milk and mix well until completely dissolved.
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Pour into the batch jar and cap.
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INCUBATE.
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The yoghurt bacteria, like yeast, is a live organism, to be kept warm and out of drafts.
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I've used a small foam cooler, an insulated drinks cooler, a thick old small quilt successfully.
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Let stand, wrapped, until it curdles, usually about 3 - 5 hours.
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REFRIGERATE.
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Just put it in (no stirring needed) for about 8 hours before serving.
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Keeps about 3 - 4 weeks.
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COMMENTS.
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The creamy consistency and taste is amazing when you're used to store-bought.
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Save 4 Tbsps for the next starter batch.
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Add whatever you fancy to eat--fruit, honey, crumbles, cereals.
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My family used to go through a whole batch in a couple of days.
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I substitute it in many recipes that call for mayonnaise, sour cream, creme fraiche, salad dressing (adding a squeeze of lemon and herbs).
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A friend commented she now has yoghurt coming out the wazoo but she's trying it for frozen yoghurt to take to work.
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I've never tried microwaving to scald the milk but then, back when, I didn't have a microwave either.
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Do NOT use Imperial Measure!
