chittamu@dino.cs.umass.edu (Satish Chittamuru) (11/29/90)
In article <1990Nov06.152414.2058@mthvax.cs.miami.edu> terry@brillig.cs.umd.edu (Terry Gaasterland) writes: > I've tried 5 times to make yogurt at home and succeeded twice. Why it > failed the other 3 times, I have no idea. > Does anyone have a tried and true method? I make yoghurt on a regular basis. My advice to you would be the following: First of all, Don't warm you oven to 150 degrees. If you oven is gas heated, it would have pilot lamp. The heat generated by the lamp is quite sufficient ( believe me, it is). If yours is an electric oven, try to set and maintain the temperature at 90 degrees. If not heat to about 120 degrees and switch it off. That should do the trick. Leave the stuff in the oven for about 6-8 hours. If the room temperature is more than 85 degrees, you don't even need to use the oven. It can stay out. If you don't want your yogurt to be even a little bit sour, check it after about 7 hours. If it is done, immediately transfer it to the refrigerator. For half gallon of milk, use about 2 to 3 tablespoons of yogurt for seeding. One of reasons your yoghurt is likely to be runny is because skim milk has less of the milk solids in it. Use plain milk, if you can. I do and am glad of it. Being a South-Indian, yoghurt and rice are a very essential part of my daily dinner. Skim milk almost got me to dislike yoghurt. And as you said, it was quite runny. Hope this helps. -Satish K. Chittamuru chittamu@cs.umass.edu chittamu@umass.bitnet