making yogart(recipe)greenspun.com : LUSENET : Country Families : One Thread
Here is how I make my yogart.
This recipe makes about 4 1/2 - 5 quarts of yogart.
3 3/4 quart warm water (I use 1 quart heavy cream for part)***
1 c. plain yogart (with live & active cultures)
4 c. dry milk powder
3 T. unsweetened gelatin
1 c. honey
Soften gelatin in 1/4 cup cold water. Heat slightly to melt. Blend all ingredients except yogart. Bring mixture to 180 F. Cool to 110 F then add yogart and stir well.
Pour into quart jars.
To incubate - in quart jars on a heating pad set on medium and covered with a folded towel. Cover jars with another folded towel.
Yogart will usually set in 4 - 6 hours. If not set wait another 1 - 2 hours. I have actually had to leave overnight before and the yogart is fine it just means the culture was older and needed more time to multiply.
***You can use 4 quarts of any milk you like. 1%, 2%, skim, whole , whatever you like and leave out the powdered milk.
I use the cream and powdered milk for a richer, creamier product.
I hope this is easy to understand. It is very easy to make and it has come out every time I have made it. I have been using this recipe for about 18 months making it about every 6 weeks.
-- stephanie johnson (firstname.lastname@example.org), January 15, 2002
will it work without the gelatin?
-- Rose (email@example.com), January 15, 2002.
It will set up without the gelatin, but it will be a little runnier. The yogart will set up more firmly as it cools in the refrigerator.
Also, test the yogart with a spoon, rather thank jiggling to see if its ready.
If your yogart does not set up refrigerate and use in place of milk in breads, pancakes, ect.
-- stephanie johnson (firstname.lastname@example.org), January 15, 2002.
I would rather make smaller batches with fruit. When do you refrigerate the batch.
-- eileen riley (email@example.com), July 31, 2002.