Yogurt - instructions for homemade

Name: Yogurt - instructions for homemade
Yield: 10 100 ml each
Ingredients: 4 cups (1 L) of whole or 2% Milk; 1/4 cup (50 mL) of plain yogurt

This recipe is taken from the 1979 Milk Calendar. June is Dairy Month, so we chose to celebrate that versatile and increasingly popular dairy product-yogurt.

You can make yogurt at home without special equipment or you can treat yourself to the convenience of a Yogurt Maker.

Prep: 35 min

Yields 10 100 ml each

Ingredients

4 cups (1 L) of whole or 2% Milk
1/4 cup (50 mL) of plain yogurt

READY FOR REWARDS?

Preparation

Here's how to do it: heat a quart /1 L of whole or 2% Milk almost to boiling. Cool the Milk to lukewarm- test a drop on the inside of your wrist.

Stir in a 1/4 cup / 50 ml of plain yogurt as a starter. Stir the Milk and starter gently together and pour into clean containers.

Cover tightly and leave overnight in a warm place: your yogurt should be ready by morning. Once it has thickened, keep it refrigerated. (The Yogurt Maker works on the same principle, incubating the sealed jars at just the right temperature.)

The first time you make yogurt you will have to buy fresh unflavoured yogurt made from Milk and bacterial culture to use as a starter. Keep a small quantity of your batch on hand to use as a starter next time.

Once you've learned to produce a consistency that is right for your own taste, try:

Adding honey or frozen juice concentrate.

Dressing it up with crushed berries or maple syrup.

Adding minced chives or garlic to yogurt for a treat on baked potatoes.

Freezing yogurt in ice cube trays or paper cups for the children.

Using it in recipes where you have always used sour cream.