Ingredients
- 1 quart 2-percent milk
- 1/2 cup powdered milk
- 1 to 2 tablepoons honey
- 1/2 cup plain yogurt, room temperature
Directions
Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
After fermentation is complete place into the refrigerator overnight.
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By mark_daspit
on February 07, 2013
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The first time I made the recipe, I followed the procedures exactly, but it turned out very runny. I consulted with some friends who have made yogurt before and found that the issue wasn't with any of the software or hardware, but in the process. I was advised to heat the milk, powdered milk and honey to 180 degrees and then cool down to 120 before adding the culture in. This made all of the difference. The yogurt set up nice and firm and is super creamy. Some of the best yogurt I have ever had.
By kflaute
on July 03, 2012
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Here are my observations and suggestions:
1. Milk - use "fresh" organic milk. This means organic milk with a 4-6 week expiration date.
2. Starter - When you make your first batch, put it into ice cube trays and freeze. The starter keeps for a long time frozen (I'm approaching a year and the ice cube tray is the correct amount of yogurt. Also, make sure the starter from the store is fresh (again, I base this on the expiration date. I just throw the ice cube starter in with the milk while I'm warming to 115C.
3. Heat - I find that using an 8x8" glass square dish over a heating pad and covered with aluminum foil keeps it at the right temp. I "cook" the yogurt on the stovetop at med-high heat.
4. Time - Overnight works best for me. It takes me no more than ten minutes to "cook" up the yogurt and approximately 8 hours to ferment. I have yogurt in the morning when I wake up! If I'm working to make a Greek style or unsweetened, I may allow it to ferment a little long.
By ngt_1067990
Long Valley, NJ
on February 26, 2012
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Worked great, tasty with strawberries and honey. Used Chobani plain Greek yogurt for the starter and put everything in a towel covered crock pot and just cycled it on and off by hand. I never let temp go over 110 deg.
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