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Making yogurt?

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Does anyone have an easy recipe?
I remember doing this many years ago with only milk and a starter of yogurt with active bacteria.
When we stayed on a dairy farm in France years ago, the family used fresh milk, some yogurt from yesterday's batch, and placed the jars outside on the doorstep. Voila! In a few hours, fresh yogurt!
Most of the recipes that I'm finding call for powdered milk. Is that necessary?
I need proportions, temperatures, etc.
I'd rather not buy appliances or have to babysit anything.
TIA.
MS

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  1. You may want to consider the suggestions on previous threads.....(linked in the 1st post of this thread)

    http://chowhound.chow.com/topics/555847

    Unfortunately, I don't have anything to add from experience....though I somehow got a giggle out of thinking, "MakingSense MakingYogurt". Simple minds are easily amused. :)

    1. Powdered milk is not necessary but it does give the yogurt a thicker consistency.

      We've had pretty lengthy discussions on this not too long ago. See the link below for several threads on the subject

      http://chowhound.chow.com/search?sear...

      1. There's a lot of allowable wide amplitude in the "proper" technique and temperature, which is why so many methods work to a degree. For me, after years of using non-thermostatic apparatus (box, oven, cooler, heat pad, microwave etc) I finally got the Salton 1 quart single-bowl unit, because if you've got a constant temperature for incubation, then you can tweak the other variables on subsequent experimentations. It has turned out, for me, to have the least babysitting. Cleanup is simple, rather than 5 baby-cups.

        Temperature is optimal at 110 degrees.

        The extra powdered milk is simply to give you more casein and lactose to get a firmer denser protein gel and more lactic tang.

        This link at the blessed NCHFP gives good concise guidelines, from which you can deviate according to mood and general demeanor that day:

        http://www.uga.edu/nchfp/publications...

        1 Reply
        1. re: FoodFuser

          I've been using a cooler with hot tap water as my incubator. The temp of the water is right at the 110 degrees and keeps for the 5-6 hours. I put the cooler in a place that is out of the way, so I don't bump it.
          Fill quart jars about 3/4 full and place them in the cooler. More water to come up to the line of the yogurt. Easy.

        2. MS, you've probaly read about my use of the MW. I know you don't want to babysit, but using the MW just requires that you pass by now and then to punch in a bit more time to keep all up to a bit above body temp. I've found that the right ingredients plus a long time gives me really great, thick yogurt.