Conference turris::cooks

    You need to scald the milk (little bubbles at the edge), then cool it
    to tepid (baby formula temperature).  Add the culture, stir well, then
    keep warm for about 6-8 hours.  The easiest way is to put a lot of hot
    tap water in an insulated cooler.  Put the pot or bowl into the water, 
    and close the cooler.

    While in college, I used to make yogurt in my dorm room with a hot
    plate.  I used the direction in Adelle Davis's "Let's Eat Right To Keep
    Fit" book.  I've long since lost the book, and not longer make yogurt,
    so I can't offer to look it up for you.

Hi Andrea,

I make approx. 2 gallons of yogurt a week and I have found this to be the
easiest method. 

I put 1 Gal. Whole Milk in lg. pan over medium heat until it reaches 195
(F degrees).  Remove from heat and when temp. lowers to approx. 110-115 
degrees, I add 1 cup. prepared yogurt, MIX WELL.  Place on a heating pad
wrapped in a towel set at medium, put cover on pan and wrap entire pan in a
towel.  I usually find it takes approx. 9 hrs. to cure.  Chill and you'll
have YUMMY yogurt.

Miss you at ISWS...

Lynn

    If you want thicker yogurt, add powdered milk to the milk you use.  For
    example, to 1 gallon of milk add the powdered milk that you would
    normally use to make 1/2 gallon.  Or if you make the yogurt from
    powdered milk entirely, use 1.5 times the normal amount of powder to
    the usual amount of water.e

    Rather than start a whole new topic for this question, I decided to
ask it here.  Where can I find a yogurt maker?  Does anyone know of a
store in the southern NH or greater Boston area where I can get one or
alternatively a mailorder house where I can order one?

    Thanks for any help you can give me.

    Mark

	If you got yesterdays (sunday) paper, check the flyers from
	the local stores..  I could swear I saw one of them having
	a sale on yogurt makers..

	I'll check tonight, to see which store had them..

	Csw

>   <<< Note 2334.7 by MPO::WHITTALL "Only lefties are in their right mind" >>>
>                     -< Saw 'em on sale just this weekend >-

>	If you got yesterdays (sunday) paper, check the flyers from
>	the local stores..  I could swear I saw one of them having
>	a sale on yogurt makers..

    I get the Sunday Globe so I'll check when I get home.

>	I'll check tonight, to see which store had them..

    Thanks, it's possible that I'll miss it given the number of
    flyers that usually accompany the Sunday Globe.

    Mark

    The original question was about yogurt without the yogurt maker, I
    think.  It reminds me of a recipe from a friend to which I don't have
    anymore but it went something like using fresh commercial "active"
    yougurt with milk, heat to just under hot and put in a big cooler like a
    thermos cooler, (the kind I use for camping). I guess you wrap the jar 
    in towels and line cooler with newspaper place jar in it, close cover 
    and let sit for 24 hours.  It makes yogurt and if you use skim milk it
    makes lowfat or no fat yogurt.  People I know used to swear by it but I
    have no way of getting the recipe today.  Maybe someone out there has
    it.
    
    Ferne
    

Salton makes a yogurt maker.  I used to have one, and gave it away.  Now I 
use a tupperware bowl in the microwave (with a temperature probe), and a cooler
full of hot water, and a timer.

With the salton yogurt maker, you had to put the milk in a pan and heat it,
checking it's temperature with a thermometer included in the kit.  Then you 
have to wait until it cools to the range indicated on the thermometer.  
Their thermometer has no other markings, other than "heat to here" and 
"cool to here".  Then you mix a spoonful (the thermometer has a built in spoon) of
plain yogurt with active cultures into the milk, and pour it into the little 
cups they provide.  Then you put the cups in the "maker", plug it in, and wait
for 6-8 hours.  Then you have to remove and refrigerate the little cups.

So, all the commercial maker does is give you something to measure the temp
with, and something to keep it warm.  It will not make it easier or more 
automatic or cleaner.  As a matter of fact, since the yield from one batch is
so low, it ends up being more of a hassle!

My recipe uses 1/2 gallon skim milk plus 1 envelope non-fat dry milk.  Heated
to 180 in the microwave (or on the stove), then cooled to 110-120.  I mix in
one cup of non-fat plain yogurt with active cultures (preferably acidophilus
cultures like in Stoneyfield Farm brand).  And put the covered container in a
cooler with hot tap water for 8 hours.  When it's done, I pour off any whey
that is floating on top, whisk until it's smooth, and refrigerate.

I used to get yogurt that was quite runny, until I started adding the dry milk.
I guess that's why many of the commercial brands say "non-fat milk solids 
added."  Anyway, Now it comes out great.  I've found the hotter the water in
the cooler, the more whey comes out of the yogurt.  I usually pour off most
of the whey, then whisk the resulting yogurt until it is smooth.  If I don't 
whisk it, the yogurt appears thicker, but has a grainy consistency, almost like
it is starting to turn to cottage cheese.  When I whisk it, the grains go away
and the result is creamy smooth yogurt.  At this point it appears to be a little
thinner than the commercial variety, but it isn't.  If you whisk the commercial
variety it will loosen up a bit and become the same consistency.

By the whey (sorry), the whey is usable in baking and so on.  My dog loves it,
but my cats turn up their noses at it.  I don't care for it, so I usually toss
it.  Whey contains the same number of calories as the yogurt does, so if you 
are trying to figure out the caloric content of the yogurt based on the total
calories of the ingredients, don't forget that you are throwing awhey (sorry 
again) some of the calories.

     Hi 
    
     This is an old Armenian recipe, and this is how we used to make yogurt
    in the "old country"
    
    1 gallon of hom. (red label) milk
    1 pint of half & half
    1 cup of commercial plain yogurt
    
    
    "wash hands"  , mix the milk and the 1/2 & 1/2 together in a boiling
    pot. Heat this mix to the point where you cannot leave your pinky
    finger in the mix more then 3 count " do not boil ". to prevent
    boiling keep on mixing with a wooden spoon. add the cup of yogurt,
    remove from burner, cover the pot with it's cover, let sit for 10
    minutes, wrap the entire pot with thick blanket and place in your 
    cold oven. Do not touch yogurt for 12 hours. At this point you should
    have a good batch of yogurt that shold last in the frig for about 
    3-4 weeks. Enjoy. 
                                                      Vasken