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By popular demand... - And She Was
By popular demand...
(ok, only one person)


Keep in mind that this is completely made up in my head using inspiration from many different sources. (I got the Celsius conversions from some random web site. If you use them, you may want to go through and double check them to make sure I did it right)

1/2 gallon 2% milk
1/4 c dry milk powder (optional, it's supposed to make it more 'thick' and store-bought like.)
3 tbsp fresh live yogurt.* (I used stoneyfild farm's plain. Be sure to check the label, it has to say made with live cultures, or something like that. And it has to be plain unsweetened.)

Mix milks together.
Bring to 180f(83c). (it doesn't need to boil, but it doesn't hurt.)

Take the milk off the heat, and let come down to 120f(49c)** (I forgot about it and mine got to 115(46), and it didn't seem to hurt.)

Take a little of the milk and mix with the yogurt to thin it out. stir the yogurt mixture into the rest of the milk. Pour into sterilized containers. (ok, all I did was let the containers sit in hothot tap water, I suck.)

Keep containers at about 120f(49c)** and undisturbed for at least 8 hours, longer if you want it more sour. If after 8 or so hours it hasn't gelled up, it's not going to, either you got a bad batch of yogurt, or a temp was off somewhere.

For me, I filled a small cooler with hothot tap water and let it sit while I cooked the milk. Then emptied it, put in the yogurt containers and filled it with 120f(49c)-ish tap water to just below the lids. Throw on the top, put it gently in a safe place and surround it with towels for extra insulation. About halfway through the 8 hours (that would be four hours in for all you math geniuses out there) I refresh the water to bring it back up to 120f(49c).

*only 3 tbsp. A lot of sites I saw online were calling for huge amounts of yogurt up to like, 2 cups! But the Wild fermentation book explained that less is better, because it gave the bacteria more room to play, and more food to eat to multiply leading to a nice fermenty goodness.

**The Wild Fermentation book said 115(46), but from what I read on the web, yogurt seems to like the temperatures between 110(43) and 130(54) so 120(49) seemed like a happy medium to me, not too hot, but it would stay in the happy range for longer as it sat.

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4 Missing Persons or Float Above the Earth
asimplelife From: asimplelife Date: April 5th, 2006 01:01 am (UTC) (Link)

Who keeps the metric system down? WE DO!

You're cutie patootie! You didn't have to do the conversion - we cook in farenheit [at least, that is what we use - even though the ovens have both]. I think it is just because the F is the first number on most ovens, and usually the first number in most recipes.

Riddle me THAT!

1000 thank yous for the recipe - I will let you know how it turned out when I get the machine/make it ect...
alien_sunset From: alien_sunset Date: April 5th, 2006 01:10 am (UTC) (Link)

Re: Who keeps the metric system down? WE DO!

Hehe, ah well, I listen to Canadian radio, and the weather is all in Celsius, so it gives me good practice. ;)

Mine didn't come out very thick, or as sour as I would have liked. But the yogurt I used was old. (we bought it a week ago, and It's been open for about 3 days.) so I'm thinking that may have been why.

It's still very yummy, and quite yogurt-y

I wish you luck on your yogurt adventures!
From: hawthorn_hobbit Date: April 7th, 2006 12:14 am (UTC) (Link)
Stoneyfield is the best!!! good choice. take a look at their website. Nice and informative.

Well this does look easy! I am thinking about doing the same thing. I eat enough of the stuff...
alien_sunset From: alien_sunset Date: April 7th, 2006 01:17 am (UTC) (Link)
Hehe, we got two quart containers and a little half pint jar full, and I've already eaten all but 1/2 a quart.

It's yummy.
4 Missing Persons or Float Above the Earth