Denisse
Vanessa
May 6,2004
Procedure:
1. Mix the appropriate quantities of liquid and dry ingredients given in Table I.
2. Heat this milk in a saucepan or double boiler to boiling and cool immediately to 110°F. Discard any "skin" that may have formed on the milk. Sugar may be added to the milk before boiling, if desired. Heating the milk to boiling kills any undesirable bacteria that might be pre-sent and also changes the properties of the milk protein so that it gives the yogurt a firmer body and texture.
3. To 1 gal of milk, add 1 cup of warm 110°F starter culture. Mix well but gently. Do not incorporate too much air. If too much air is mixed in, the starter culture will grow slowly.
4. Sanitize yogurt containers by rinsing with boiling water.
5. Pour milk into clean container(s) and cover with lid. If fruit is to be added to the yogurt, put in the bottom of the cup before adding the inoculated milk. The fruit should be at a temperature of 110°F. (Omit fruit from a small portion of the recipe and save it to use as a starter culture in the next batch.) Incubate filled containers at 110°F. Do not stir the yogurt during this period. There are several ways to control temperature during incubation:
Regardless of the method of temperature control used, determine ahead of time that the proper temperature can be maintained. To do this, place water or a container of water in the incubator and monitor its temperature with a thermometer.
6. Maintain 110°F temperature until the milk coagulates with a firm custard-like consistency (3-6 hrs). Check by gently tilting cup. Then refrigerate. It will keep for two to three weeks in the refrigerator.
7. Enjoy!