MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Creamy Homemade Yogurt
Categories: Five, Dairy
     Yield: 1 3/4 Quarts

     2 qt Whole milk; the fresher the
          - better
   1/4 c  Heavy cream (optional)
     3 tb Plain whole milk yogurt with
          - live & active cultures,
          - up to 4 tb

 Rub an ice cube over the inside bottom of a heavy pot to prevent
 scorching (or rinse the inside of the pot with cold water). Add
 milk and cream, if using, and bring to a bare simmer, until bubbles
 form around the edges, 190 F/88 C. Stir the milk occasionally as it
 heats.

 Remove pot from heat and let cool until it feels pleasantly warm
 when you stick your pinkie in the milk for 10 seconds, 115 F/46 C.
 (If you think you'll need to use the pot for something else,
 transfer the milk to a glass or ceramic bowl, or else you can let
 it sit in the pot.) If you're in a hurry, you can fill your sink
 with ice water and let the pot of milk cool in the ice bath,
 stirring the milk frequently so it cools evenly.

 Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt
 until smooth. Stir yogurt-milk mixture back into remaining pot of
 warm milk. Cover pot with a large lid. Keep pot warm by wrapping it
 in a large towel, or setting it on a heating pad, or moving to a
 warm place, such as your oven with the oven light turned on. Or
 just set it on top of your refrigerator, which tends to be both
 warm and out of the way.

 Let yogurt sit for 6 to 12 hours, until the yogurt is thick and
 tangy; the longer it sits, the thicker and tangier it will become.
 (I usually let it sit for the full 12 hours.) Transfer the pot to
 the refrigerator and chill for at least another 4 hours; it will
 continue to thicken as it chills.

 Note: If you want to make Greek yogurt, set a colander or sieve
 over a bowl and line the colander with cheesecloth. Take your
 finished yogurt, either before or after you've chilled it, pour the
 yogurt into the colander, and let it sit in the refrigerator for 2
 to 6 hours to drain. (Keep an eye on it, and when it looks thick
 enough to your liking, transfer it to a jar; if it becomes too
 thick, stir some of the whey back in.) Reserve remaining whey for
 smoothies, soups or lemonade, or for marinating poultry.

 Recipe by Melissa Clark

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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