Staples-about Yogurt
Yogurt - is a fermented milk - delicious on its own, plain or mixed with fresh fruit, it can be used in salad dressings and is a good lower-calorie substitute for sour cream.
It's simple and economical to make yogurt and you don't need a special yogurt maker, if you follow this simple method below.
Making yogurt
Heat 1 quart of milk to the boiling point for just 1 minute.
Cool to 115F.
Gently mix in 2 tablespoons of fresh plain yogurt (the starter), pour into a crockery bowl or several small bowls, even custard cups, if that is more convenient.
Cover tight with plastic wrap and set in a warm place, preferably an oven with just a pilot light burning, or place in a warm kitchen corner and drape a blanket over the bowls to prevent drafts.
An ideal temperature of about 110F will hasten the incubation.
The yogurt should be ready in about 5-8 hours. tilt the bowl to see if it holds together.
It should then be chilled for at least 3 hours and it will firm up even more.
If the yogurt sets for too long a time or if you use too much starter, it will be watery the longer you incubate the more sour it will be.
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