hok382@houxa.UUCP (P.CARSTENSEN) (01/27/84)
The following is how I learned to make yoghurt from a friend who had spent a summer in Turkey.... Scald a quart of milk (NOTE: I have since decided that if you add 1/3 - 1/2 cup dry milk to the wet milk and let it sit overnight, the yoghurt comes out thicker. The letting the two sit together overnight is important because otherwise the yoghurt turns out grainy) Joy of cooking gives precise temperatures on "scalding" but I've never had much luck on using thermometers--I just let the milk steam away until I think it's ready. Let the milk cool until you can put a finger in it and count to ten (leaving fingers in that long) Add 2 TBSP of prepared yoghurt to the warm milk (Someone told me that you should accustom the yogies to the heat by mixing the yoghurt with a small amount, say 1/2 cup, of warm milk and then dumping the milk and yoghurt mixture into the rest of the milk. I think the "accustoming the yogies" part is superstition, but it seems to work better) Put the warm milk in something plastic that you can seal, wrap a towel or blanket around it, and leave it sit in a warm, not-drafty place for 6 - 8 hours (I also used to put it unwrapped into an oven, but when I was living in a co-op house someone turned the oven on without checking and I got this horrible brown stuff...) Think encouraging thoughts at the stuff so it works right (I mean, considering all the previous unquantified instructions, that this step would be simple???)
nemo@rochester.UUCP (Wolfe) (09/24/85)
> I find that the yogurts containing thickeners (cornstarch, gelatin, or pectin) > don't have the good, sharp flavor I like. Yogurts without thickeners must be > fermented longer, so they end up containing more lactic acid than those which > are artificially thickened. > Jeff Lichtman at rtech (Relational Technology, Inc.) Yoghurt can be made thick or thin, sharp or mild by a combination of the temperature at which it is cultured (the higher the temp, the quicker it will ferment and the milder it will be) and the length of time it is left to culture. Nemo -- Internet: nemo@rochester.arpa UUCP: {decvax, allegra, seismo, cmcl2}!rochester!nemo Phone: [USA] (716) 275-5766 work, 232-4690 home USMail: 104 Tremont Circle; Rochester, NY 14608 School: Department of Computer Science; University of Rochester; Rochester, NY 14627