Subj : yogurt
To   : RUTH HAFFLY
From : JIM WELLER
Date : Fri Aug 12 2022 21:52:00

RH> Years ago we used to make our own yogurt, actually as recently as when
RH> we lived in HI, in the early 2000s. Then a lot of the jar lids
RH> (plastic) deteriorated to not useable, broke some jars, etc and we got
RH> rid of the yogurt incubator.

You don't need a dedicated incubator or special containers. My set
up is a pyrex bowl inside a large soup pot. I mix the milk, water,
powdered milk and cream in the bowl, warm the mixture up in the
microwave and then stir in the starter. The bowl sits in the pot
half full of warm water. I drop a dinner plate on the bowl and the
lid on the pot, stick it in the oven and turn on the oven light.
If I think of it, I'll turn the oven on for just one minute every 4
or 8 hours.

I wash up and save empty plastic sour cream and cottage cheese
containers and their lids to store the yogurt in.

RH> there were times I would dump a
RH> couple of jars into muslin, tie it onto a cupboard door handle and set
RH> a bowl underneath to let it drain for several hours, making my own
RH> greek yogurt of yogurt "cream cheese".

And the whey is great for making bread as yeast thrives in acidic
environments.




Cheers

Jim


... Make Sourdough and Become God of Your Own Yeasty Universe

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