Directions
1. Dilute yogurt in 1c cool milk and the half and half, reserve until later.
2. Bring milk to a boil in a very clean pot (well seasoned pots or a greasy film on utensils just won't produce the desired results). Remove from heat and pour into a large enough glass jar let stand until cool. (Some flavoring: extracts and concentrated liquids you’ll want to blend once you’ve removed the heat. However, if you want some plain yogurt, pour off ¼ or ½ into a separate container and equally separate the reserved half and half/yogurt mixture into the same ratio amount.)
3. Now you must be very gentle. Gradually add the reserved half and half/yogurt mixture to the cooled milk, stirring slowly and gently. Cover with a lid. Place glass container(s) in a slightly warm but protected spot (it must not be moved or touched). Cover the glass container(s) with a large towel or blanket and allow it to sit at least overnight.
4. For thicker yogurt, place 3 to 4 layers of paper towels over the top for a few hours at the tail end of process to absorb the excess liquid.
5. Place flavoring at the bottom of individual containers and top with the yogurt, but cover tightly. Store yogurt in the refrigerator for up to three weeks.
Makes about 10 cups.
It only takes a little store-bought yogurt to make a lot more—and once you get started, you might never buy yogurt again… unless someone takes your last cupful. It’s a fairly easy process when you follow some basic guidelines.
Some recipes are very intense, but this process happens on its own under natural, normal conditions: no special yogurt making kit is required. You may want to collect some small (about 6 oz) plastic containers to divide the yogurt into individual serving sizes and a larger one for the plain yogurt. To insure cleanliness, just use your jars, containers and utensils right out of a heated dishwasher and keep your hands and fingernails scrupulously clean.
Tighter fitting lids help keep unwanted bacteria out, but even foil lids will work – just be careful to keep the foil clean (scissors too). If you want your yogurt to turn out right, you have to make sure the environment is a friendly one for those nice live bacteria, while keeping out other bacteria that can give the yogurt an unpalatable taste… so make sure things are really clean! The temperature surrounding the container should be warmer than ambient room temperature and placing the jar(s) in the oven with the light on is a great place to “cook” or “set” the yogurt.
Suggestions:
§ Plain yogurt is great with any seasonings for sauces or dressings and you can cook with it as long as you do not boil (curdling). It is great as a sour cream substitute as well.
§ You can place cheesecloth in a strainer and insert 1-2c to allow the whey to drain off. It decreases to about 2/3 of its original volume and can be used the same way as cream cheese.
§ Blend flavored extracts (vanilla, maple, orange, etc), honey, coffee boiled to a concentrated form and concentrated juices into the milk once it has been removed from the heat at step 2. The consistency needs to be concentrated or it will thin the yogurt and it will not be as intensely flavored.
§ Use chocolate milk for chocolate yogurt. Hershey’s chocolate syrup (non-hardening) can also be added for intensifying the chocolate experience and for diehards add mini chips.
§ You can cook fresh fruit in a little water or Karo syrup to add to the bottom. (Banana’s must always be cooked.)
§ You can use jams with or without a little fresh fruit.
§ You can add fresh fruit, honey and granola for a great parfait dessert or snack.
§ Dried fruit that has been cooked in water and sweetened (stevia) is great in off-season.
§ You can place a couple spoons of pie filling on the bottom.
