*  Exported from  MasterCook  *
 
                              Homemade Yogurt
 
 Recipe By     : The Frugal Gourmet on our Immigrant Ancestors, Jeff Smith
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Reg 4                            Sheryl D
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      4 Qts Whole   Milk -- Or
                         Skimmed May Be Used -- Or
    1      Tbsp          Yogurt Starter -- * See Note
                         Alternative
    3 1/2  Quarts        Milk
   16      Oz            Plain Yoghurt
 
 I make this all of the time and it is wonderful.  One may add a sweetener
 and/or fruit after it comes off the heating pad.  
 
 Turn a heating pad to low.  Sterilize 4 quart Mason jars along with lids
 and rims.
 
 Place the milk in a large stainless-steel pot and gently heat to 180
 degrees. remove from the heat and cool to 115 degrees.  Remove 1 cup of
 the milk from the pan and stir in 1 tbsp of the yogurt starter (*note, I
 use 16 oz of plain yogurt and always set aside this amount for my next
 batch; with the next batch use 3-1/2 quarts milk with the 16 oz of
 yogurt).  Either way, stir in the yoghurt starter/milk mixture or the
 reserved yogurt into the pot. Stir well so that the yogurt is smooth. 
 Fill 4 sterilized quart jars and seal with sterilized lids and rims. 
 Place the four quart jars on the heating pad. Cover with a large towel so
 that the jars stay warm.  Keep on the heating pad for 8-16 hours (the
 longer, the tangier the yogurt).  Refrigerate.  
 
 If this is confusing, let me know and I will try to explain.
 
 REG4 shared by Sheryl Donner, Iowa City
 
 
 
 
 
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