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yogurt-2 recipe

Date: Fri, 28 May 1999 04:26:32 -0700
From: "Deb Casey" (dcasey1@flash.net)
Message-Id: (003801bea905$159a0aa0$eee91ed1@default)

I received my new Countryside Magazine a couple weeks ago and it has an
article on how to make cheese, yogurt, etc. written by Mary Jane Toth of
Coleman, Michigan.  I tried a couple of the yogurt recipes listed in it and
also did some experimenting with others using their guidelines.  It was by
far the easiest yogurt I have ever made and what I have had so far was good!
I'll sum up the basic yogurt-making instructions in my own words.

Her instructions said to heat the milk to the 115 deg. F. in a saucepan, but
I measured it out into a glass liquid measuring cup and heated in my
microwave to the 115 deg. point.  I checked the temperature with my
thermometer.  I mixed the ingredients (I used the powdered milk in my
recipes.  It helps to make the yogurt thicker.)  After I mixed all the
ingredients together I placed it into quart canning jars and used a regular
canning lid on top.  I had a
little of the yogurt left over that wouldn't fit, so I placed the leftovers
in a smaller glass jar with lid.   I placed the jars into a dutch oven with
lid and placed the dutch oven on a heating pad set to medium heat with a
towel over it.  It set up great!  By far the easiest yogurt I have ever

I made a half batch of the plain yogurt recipe, the sugar-free vanilla
recipe, and experimented with a lemon yogurt using the same recipe as the
sugar-free vanilla, but substuting lemon extract for the vanilla extract.  I
also put in some fresh grated lemon rind and tried experimenting adding some
instant sugar-free lemon pudding.  The pudding didn't dissolve well so I
fished back out the big lumps.  I ate some of the lemon yogurt yesterday
adding 1 packet of NutraSweet for the cup I had and it was good.

I'm going to try some other flavors of extracts next time.

I'll post the yogurt recipes below.

Plain Yogurt

2 quarts skim milk
2 tsp cultured nonfat yogurt
1 cup nonfat powdered milk (optional)
Pint or quart jars with lids

    Warm milk to 115 deg. F.  Stir in powdered milk if you're using it.
Place two teaspoons of yogurt culture into a small dish and stir in a small
amount of the warm milk, stirring well to remove any lumps.  Add the warmed
milk, mix well and pour into jars to incubate.  Store in a warm place (90
deg. to 100 deg. F) for six to eight hours.  Be sure to save some for the
next batch.  Refrigerate when thick.

Sugar-free Vanilla Yogurt

1 quart skim milk
1/2 cup nonfat powdered milk
NutraSweet to taste
1/2 tsp vanilla
1 tsp live nonfat yogurt culture

    Warm milk to 115 deg. F.  Stir in powdered milk, NutraSweet or other
sugar substitute and vanilla.  Mix a small amount of milk with the yogurt
culture.  Stir into the rest of the milk and incubate for six to eight
hours.  Refrigerate when thick.

Coffee Yogurt

1 quart nonfat milk
1/2 cup nonfat powdered milk
8 grams nutrasweet
2 to 4 tsp instant coffee to taste
1/2 tsp vanilla
1 tsp nonfat yogurt culture

    Same instructions as for vanilla yogurt mixing in the coffee at the same
time you mix in the powdered milk, nutrasweet and vanilla.

kwlacto lacto