thought it could have it's own thread.
starter from new england cheese supply, bulgarian (tart)
can use any starter from dannon, chobani, etc so long as says live cultures on box.
4 liters/quarts 2% milk
1/2 cup starter. can re start from home made one time only.
get a candy thermometer for a couple of bucks, it is worth it.
heat to 180 F.
cool to under 120 F
then add in starter, stir well.
incubate 4 to 24 hours at 110 to 120 F. this is the hard part. I set jars on top of an old yogurt maker with towels. boiled water in a cooler works, as does a pilot oven, or stick a light bulb in the oven, or set on a heating pad.
the temp is critical as it is a "thermophilic" culture which means it needs the heat. but over 120 kills the culture.
cool, use for smoothies or whatever. but if you want the BEST, strain it for six to eight hours in a cheesecloth, stir up with a cake mixer, YUM>
2 posts • Page 1 of 1
- Joined: November 20th, 2006, 5:53 pm
But it was several years ago. I need to do that again. I also need to try making it from coconut milk, my daughter and grandson are allergic to dairy. I know it'll have to have some real yogurt for starter, but they can tolerate small amounts.
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