Pat99
Member
YOGURT RECIPE (Pat Pierce)
EQUIPMENT:
Clip on thermometer, I use a candy thermometer. Make sure your thermometer can register 180 - 185 degrees.
(2) 5 quart (minimum) stainless steel pots. 1 good fitting lid.
1 sheet good quality paper towel or cheesecloth for straining yogurt
Large plastic colander or large stainless steel sieve
Large silicone spatula or stainless steel “paddle” for stirring. I’ve used a stainless steel or plastic “flipper”. You want something with a flat bottom so you can “scrape” the bottom of the pot while heating milk. This prevents scorching.
Heating pad and 1 or 2 clean bath size towels. If you have an oven that can accurately maintain 100 degrees then do not use a heating pad or towels.
MAKE SURE ALL EQUIPMENT IS SQUEAKY CLEAN.
INGREDIENTS:
1/2 to 1 gallon milk. I use skim but you can use whatever fat content you like or have on hand. However much milk you use will make slightly less of the same amount of yogurt (if you strain it).
1 container individual size plain yogurt. I use Dannon. Just make sure the yogurt is plain and has live yogurt cultures. Once you make your first batch of yogurt just save a cup in the freezer for your next batch.
INSTRUCTIONS:
Set plain yogurt aside to allow it to get to room temperature. DO NOT HEAT IT OR YOU RUN THE RISK OF KILLING THE LIVE CULTURES. You will only need about half of the yogurt if making 1 gallon, less if making 1/2 gallon.
Slowly heat milk being careful not to scorch the bottom of the pot. Stir almost constantly to avoid scorching. When milk starts to get warm, clip the thermometer to the side of pot so you can monitor the temperature. Continue stirring being careful not to damage thermometer. Heat to 180 - 185 degrees.
Remove pot from burner and allow temperature to drop to 110 - 120 degrees. You can speed the cooling process by setting the pot into a sink with some water and ice in it being careful that the water does not get into the pot with the milk in it.
Once the milk has cooled to 110 – 120 degrees stir in the room temperature yogurt. I use about 1/3 cup to a gallon or 1/4 cup to a half gallon. Stir in thoroughly with spatula or flipper, do not whisk or beat.
Cover pot with lid. If using oven place covered pot into preheated 100 degree oven. It is critical to maintain 100 degrees. A higher temperature will kill the active cultures of the added yogurt and will cause the batch to fail. Too low of a temperature can cause the batch to fail. It is critical not to disturb the pot by peeking, moving it around or stirring. I leave the pot in the oven for 10 hours. This makes a slightly tart yogurt. Leave for 12 hours for a more sour taste and 7 to 8 hours for a milder taste.
If using a heating pad, place the pot on the counter or table out of drafts and someplace where it will not be disturbed. Place heating pad on top of covered pot and cover the works with a clean folded bath towel or 2. Turn heating pad on low. Most heating pads shut themselves off after a certain amount of time so you need to reset the pad to low accordingly. I find resetting it every hour works OK. Leave the pot to heat as above in the oven directions. Do not peek, move or stir.
Once the yogurt is done you need to make a decision to drain it or not. There may be a clear to light green liquid on top, this is perfectly normal. I drain mine to get a thicker creamier consistency like a Greek yogurt. To drain, “cut” the now thickened yogurt into pieces by running a knife through it right in the pot. This makes it easier to pour into colander to drain. Line colander with a double or triple layer of cheese cloth or a single sheet of dampened paper towel (I use paper towel). Place lined colander into the other pot and slowly and carefully pour (or scoop) yogurt into the colander. Allow to drain overnight in the fridge. Use your judgment to pour off excess liquid a few times to avoid overflow. Move drained yogurt to sink and lift colander from pot. Put into containers with tight fitting lids and store in fridge for up to a week. If you do not drain the yogurt just stir real good and place into containers as above. Not draining will give you a much thinner, almost pourable, yogurt. Once you stir the yogurt it will stop the thickening process.
ENJOY!!!!!
Make sure to save a cup or so of the yogurt in the freezer for your next batch!
EQUIPMENT:
Clip on thermometer, I use a candy thermometer. Make sure your thermometer can register 180 - 185 degrees.
(2) 5 quart (minimum) stainless steel pots. 1 good fitting lid.
1 sheet good quality paper towel or cheesecloth for straining yogurt
Large plastic colander or large stainless steel sieve
Large silicone spatula or stainless steel “paddle” for stirring. I’ve used a stainless steel or plastic “flipper”. You want something with a flat bottom so you can “scrape” the bottom of the pot while heating milk. This prevents scorching.
Heating pad and 1 or 2 clean bath size towels. If you have an oven that can accurately maintain 100 degrees then do not use a heating pad or towels.
MAKE SURE ALL EQUIPMENT IS SQUEAKY CLEAN.
INGREDIENTS:
1/2 to 1 gallon milk. I use skim but you can use whatever fat content you like or have on hand. However much milk you use will make slightly less of the same amount of yogurt (if you strain it).
1 container individual size plain yogurt. I use Dannon. Just make sure the yogurt is plain and has live yogurt cultures. Once you make your first batch of yogurt just save a cup in the freezer for your next batch.
INSTRUCTIONS:
Set plain yogurt aside to allow it to get to room temperature. DO NOT HEAT IT OR YOU RUN THE RISK OF KILLING THE LIVE CULTURES. You will only need about half of the yogurt if making 1 gallon, less if making 1/2 gallon.
Slowly heat milk being careful not to scorch the bottom of the pot. Stir almost constantly to avoid scorching. When milk starts to get warm, clip the thermometer to the side of pot so you can monitor the temperature. Continue stirring being careful not to damage thermometer. Heat to 180 - 185 degrees.
Remove pot from burner and allow temperature to drop to 110 - 120 degrees. You can speed the cooling process by setting the pot into a sink with some water and ice in it being careful that the water does not get into the pot with the milk in it.
Once the milk has cooled to 110 – 120 degrees stir in the room temperature yogurt. I use about 1/3 cup to a gallon or 1/4 cup to a half gallon. Stir in thoroughly with spatula or flipper, do not whisk or beat.
Cover pot with lid. If using oven place covered pot into preheated 100 degree oven. It is critical to maintain 100 degrees. A higher temperature will kill the active cultures of the added yogurt and will cause the batch to fail. Too low of a temperature can cause the batch to fail. It is critical not to disturb the pot by peeking, moving it around or stirring. I leave the pot in the oven for 10 hours. This makes a slightly tart yogurt. Leave for 12 hours for a more sour taste and 7 to 8 hours for a milder taste.
If using a heating pad, place the pot on the counter or table out of drafts and someplace where it will not be disturbed. Place heating pad on top of covered pot and cover the works with a clean folded bath towel or 2. Turn heating pad on low. Most heating pads shut themselves off after a certain amount of time so you need to reset the pad to low accordingly. I find resetting it every hour works OK. Leave the pot to heat as above in the oven directions. Do not peek, move or stir.
Once the yogurt is done you need to make a decision to drain it or not. There may be a clear to light green liquid on top, this is perfectly normal. I drain mine to get a thicker creamier consistency like a Greek yogurt. To drain, “cut” the now thickened yogurt into pieces by running a knife through it right in the pot. This makes it easier to pour into colander to drain. Line colander with a double or triple layer of cheese cloth or a single sheet of dampened paper towel (I use paper towel). Place lined colander into the other pot and slowly and carefully pour (or scoop) yogurt into the colander. Allow to drain overnight in the fridge. Use your judgment to pour off excess liquid a few times to avoid overflow. Move drained yogurt to sink and lift colander from pot. Put into containers with tight fitting lids and store in fridge for up to a week. If you do not drain the yogurt just stir real good and place into containers as above. Not draining will give you a much thinner, almost pourable, yogurt. Once you stir the yogurt it will stop the thickening process.
ENJOY!!!!!
Make sure to save a cup or so of the yogurt in the freezer for your next batch!