Sunday, February 8, 2009

vernal crossing




yogurt

1-2 QTs milk
yogurt starter (buy your favorite yogurt that contains live active cultures)
anything you want to add (a little sugar, maple syrup, fruit)

scald 1-2 QTs milk (heat near, but do not boil), let it cool to luke warm temperature. Get a 1 or 2 QT mason jar and put 2 TBS of yogurt starter in it (any yogurt with live active cultures), pour the luke warm milk over the yogurt starter. Add maple syrup, sugar... whatever you like. Stir it all. Leave lid off mason jar and put it in a 6-pack (small) cooler. Fill the cooler up with warm water around the mason jar. Put the lid on the cooler and let it sit for 8-10 hrs. It should now be yogurt...remove the mason jar, cap it and refrigerate the yogurt. I prefer not to eat the yogurt until it's been refrigerated for about four hours. The consistency of real yogurt will be a bit runnier than the store-bought stuff. I might be mistaken, but believe that's because commercial yogurt has pectin to make it more gelatinous.

1 comment:

kyle green said...

motherfuckers tried to add pectin to my life but i said no no no.