riddle@ut-sally.UUCP (Prentiss Riddle) (01/27/84)
This is the recipe my girlfriend taught me. It is an extremely easy
one -- so easy, in fact, that I have taken over the job myself.
Pauravi's Easy Yogurt Recipe
4 cups whole milk
4 tbsp yogurt
Although there are many variations on yogurt recipes, this one seems to
work well. Yogurt is easy to make in large quantities, so feel free to
double or triple the recipe. The yogurt you use for starter can be any
good cultured yogurt (i.e. not the plastic stuff at Safeway!). You can
use homemade yogurt as starter for the next batch, but you may want to
get fresh starter every few generations.
Beat the starter yogurt smooth with a spoon and prepare the containers
in which you will set the yogurt. Pour the milk into a pan and bring
it to a boil on high heat, stirring constantly so it won't stick. Just
as the milk is reaching the boiling point, it will start to froth and
its level will quickly rise. Immediately remove it from the heat and
set the pan in cool water. Continue stirring the milk as it cools so
that it does not separate. Test the milk temperature every so often by
checking a few drops on the back of your wrist: if it burns at all, it
is still too hot. When the yogurt is cool enough (but still warm), add
the starter and mix thoroughly. Pour the mixture into the containers
and put them (unlidded) in a warm place for about four hours. (One good
place is an oven that has been preheated to 'warm' and then turned off
for some time before the yogurt is put in.) Once the yogurt has set,
put the lids on and refrigerate.
--- Prentiss Riddle
--- ("Aprendiz de todo, maestro de nada.")
--- {ihnp4,seismo,ctvax}!ut-sally!riddlemather@uicsl.UUCP (01/28/84)
#R:ut-sally:-86000:uicsl:3800032:000:206
uicsl!mather Jan 27 10:11:00 1984
Note that yogurt has a recursive definition !!!
B.C.Mather
(Le Maitre)
uiucdcs!uicsl!matherandyb@dartvax.UUCP (Andy Behrens) (01/31/84)
When making yogurt according to any of the recipes that have been posted here,
try adding enough powdered milk to bring the milk up to 125% of its usual
strength. The yogurt will set better.
If you like your yogurt mild, put it in the refrigerator as soon as it has set;
for tarter yogurt, keep it warm for a few more hours.
--
Andy Behrens
East Thetford, Vermont
{decvax,linus}!dartvax!andybnonh@utzoo.UUCP (Chris Robertson) (02/04/84)
For a good, sharp tasty yogurt, you can use powdered skim milk. This is much cheaper than whole milk, and has the advantage that you don't need to boil and cool the milk first. I always put some sort of fruit in the yogurt, and the people who eat it say they can't tell it's not made from fresh milk (I don't like yogurt much myself!) The make-up procedure is simple, but you do need a thermometer. Simply mix up a litre (quart for you in the US) of the milk, adding an extra 1/4 cup of milk powder, with water at the right temperature (100 - 109 F), make it nice and smooth, then add a couple of heaping tablespoons of plain yogurt starter. I have used the same (home-made) culture as starter for many months, but inevitably you'll culture something nasty and the mix will sour, so you do indeed need new starter now and then. To set the stuff, put the lid on the container so you don't grow interesting things from the air (yuk!), then put it somewhere warm. This can be: * top of hot water heater * over a hot-air vent (winter) * on asbestos mat on top * on china saucer on asbestos mat on of gas stove burner with electric burner set to MIN pilot light on * on a hot water bottle Leave while out a work, or overnight. Refigerate. Stir. Flavour. Slurp. --Chris's Kitchen
mra@vaxine.UUCP (Mark Adler) (05/31/85)
I just got hold of a used automatic yogurt maker (Salton model GM-5WYN-4).
Unfortunately, it came without instructions.
I assume that you just add milk and a small amount of yogurt, turn it on and
wait for it to turn to yogurt overnight. However, if someone could send me
a real recipe, or a pointer to one, it would save me a lot of experimenting.
Thanks.
Mark R. Adler @ Automatix Inc.
Phone: (617) 667-7900 x2363
Usenet: {decvax, ihnp4, allegra}!encore!vaxine!mra