You can make yogurt in a thermos, an oven, or in the sun.
Ingredients:
Milk
Plain yogurt
Preparation:
Here are the ways for making yogurt if you do not have an appliance designed for it.
With a thermos Almost fill a thermos bottle (preferably wide mouthed) with milk heated to 100 degrees F. Add 2 tablespoons of plain yogurt and mix thoroughly. Put the lid on and wrap the thermos in two or three terry towels. Set it in a warm, draft-free place overnight.
In an oven Pour 1 quart of milk into a casserole dish and add 3 tablespoons of plain yogurt. Stir well and cover the casserole. Place in a warm (100 degree F.) oven with the heat off. Let it sit overnight.
In the sun Pour 1 quart warmed milk into a glass-lidded bowl or casserole. Add 3 tablespoons plain yogurt and cover with the glass lid or a clear glass pie pan. Place in the sun on a warm (not too hot) summer day and let sit 4 to 5 hours. Watch it to make sure it is not shaded as the sun moves.
Ingredients: Plain Yogurt
1 quart whole milk
1/3 cup instant nonfat dry milk (Optional. It produces a thicker texture and increases the protein content by 2 grams per
1 rounded Tablespoon plain yogurt or recommended quantity of powdered culture
Ingredients: Flavored Yogurt
1 quart whole milk
1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener
1/3 cup instant nonfat dry milk (Optional. It produces a thicker texture and increases the protein content by 2 grams per
1 rounded tablespoon plain yogurt or recommended quantity of powdered culture
Flavorings or fruit (see instructions)
Preparation:
Scald 1 quart of milk and stir in 1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener. If other flavors are desired, after dissolving the sugar or honey, stir in 1 tablespoon of extract, such as vanilla, lemon, almond, or peppermint, or instant coffee.
Another time, try adding 1 teaspoon of ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special combination. Add the instant nonfat dry milk, cool the mixture to 110 degrees F, and stir in the culture. Pour into warm containers, cover, and incubate.
For jam, preserve, and peanut butter flavors, put 1 tablespoon of the flavoring into the bottom of 1-cup containers and pour the warm milk-yogurt mixture over. Cover and incubate as usual.
If fresh, canned, or dried fruit is desired, it is best to make such additions to the yogurt after it has incubated. The acid content of some fruits can curdle the milk-yogurt mixture and prevent proper fermentation.
Whenever you are flavoring yogurt, always remember to leave 1 cup plain, so that you will have fresh starter for the next batch.
