Made Yogurt Tuesday. Tried something different.
Took a plastic container that was almost a gallon size. (Ice Cream Pail)
1 Quart 2% milk (4 cups)
3 & 3/4 cups warm water
1 & 1/3 cup dry milk powder
1 cup dry milk powder (this is extra ~ more that what you need to make a Quart of Milk with dry milk powder)
Mix all above ingredients with a whisk
1/2 cup yogurt with live cultures Set out on the counter to warm to room temperature when you start the project.
(Use either yogurt from the store that says it has live culture in it or if you make yogurt save a half cup from the last batch)
Put container in the microwave and set it for 7 minutes. It was bubbling when the time was up. Set it on the counter to cool.
It will depend on the power of yours, how many minutes it will take. Mine is 1000 Watts so I set mine for 7 minutes
I use a candy thermometer to keep track of the temp so I laid that in the large container of milk and watched for it to drop to 110 degrees. I think it was about an hour when it reached the goal temperature. The 1/2 cup of yogurt will be room temperature. Put it in a bowl that will have enough room so you can whisk in a cup of the 110 degree milk . I took two soup ladles of milk and whisked it quickly into the yogurt. Pour it back into the milk in the larger container whisking all the time. I found a good smaller size cooler chest and poured the milk into a container. It needs to fits but have room for another container. I pre-warmed the cooler chest by putting a jar of very hot water in it with the lid on to raise the temp of the container. Once it was warm, I placed the milk mixture in the cooler chest with a lid on. In the extra space I have a microwave heating pad that I warmed up and put in a ziplock bag and placed in there beside the other container. You could also use a jar with very hot water in it. Put a towel between the jars. Close it up and cover it with a blanket for extra measure. I totally forgot about it till the next morning.
I love it in the morning when you get up to something nice.
I use a plastic strainer and line it with a cotton cloth that I have rinsed out so it’s wet. I poured all the yogurt into the lined strainer. Saved the new whey in a bowl under the strainer and just let it set for a couple of hours.
I save my whey to use in the place of buttermilk in recipes. If I have whey in the frig that I haven’t used. I pour it out, wash my container and put the new whey in it and back in the frig. This way it is always fresh. I also limit how much I save to 4 cups. (1 Quart).
After it drains setting on the counter for a couple of hours, I just put a pie plate under the strainer and put it in the frig. Let it continue to drain the rest of the day. Put into containers then and put in the frig. This amount makes three 16 oz. containers of greek style yogurt. You could cut this recipe in half and it would work also. We use all of ours for beef stroganoff, condiment on baked potato, just to eat plain or with fruit, blended with frozen fruit for smoothies. Lots you can do and I make mine about every 2-3 weeks and it keeps quite well for that amount of time. I thought you might like this easier process to make your own yogurt.
Thanks for stopping by,