“Don’t stick your fingers in the starter,” said Robert Marshall, co-author of The Science of Providing Milk for Man and professor emeritus of food science at the University of Missouri-Columbia. “Making yogurt is all about growing the right kind of bacteria, so start with good food-handling practices.” Marshall’s scientific know-how and enthusiasm for dairying helped me construct this recipe.
INGREDIENTS
1 quart milk*
1 oz. instant nonfat dry milk**
1 Tbsp. commercial plain yogurt with live culture*** or 1 packet of dried yogurt starter (follow directions on the package to mix)
* Cow, sheep or goat milk may be used, as can whole, 2 percent, 1 percent, skim or zero fat. ** Nonfat dry milk powder increases the milk solids in the yogurt, creating a creamier, denser texture.
*** Use fresh yogurt at least 2 weeks before its expiration date to avoid poor culture activity. Once you have made yogurt, reserve ¼ cup to start the next batch.Tester’s note: For an improvement in texture and less free whey – the liquid stuff that accumulates on top of the yogurt – you can add gelatin. Gelatin affects the mouth feel of the yogurt, making it creamier and more consistent. The process differs slightly as follows: Begin heating the liquid milk over medium-low heat. Mix 1 tablespoon Knox gelatin with the instant nonfat dry milk. When the milk in the pan reaches 140 degrees, add the gelatin mix and finish as directed above.
PREPARATION
• Wash all jars, utensils, pots and measuring cups in hot, soapy water. Rinse thoroughly in hot water and let air dry.
• It is not necessary, but you may sterilize the jars in a hot water bath. Let stand in hot water until ready to use.
• Pour the milk into a 2- or 3-quart saucepan or into the top of a large double boiler. • Add the instant nonfat dry milk powder and stir to incorporate.
• Heat, stirring occasionally, until the milk steams a little and the edge of the pan supports small bubbles. Bring the milk to a temperature between 185 and 190 degrees. Don\’t allow the bottom of the milk to scorch if using a saucepan directly on the heat; scorching will affect taste. Using the double boiler will prevent scorching.
• Remove the heated milk from the stove to a counter and allow it to sit for 3 minutes, monitoring the temperature of the milk until it reaches 110 degrees.
• Place 1 cup of the cooled milk in a clean measuring cup or dish, then add the yogurt culture and stir until smooth.
• Pour into a container or containers and cover with a clean lid.
• If using a yogurt maker, set the timers as directed.
• If using the closet method: Wrap the container in a large bath towel and allow to sit for 5 to 8 hours. Test the yogurt for consistency after 5 hours. Remove and refrigerate when ready.
• If using the oven method: Place the containers in a 115-degree water bath and put it in an unheated oven; close the oven door. Do not turn the oven on; the water should come halfway up the containers. Check the temperature every 2 hours. Add more hot water if the temperature drops below 100 degrees.
• After 5 to 8 hours, refrigerate the finished yogurt and enjoy.
This article appears in Jan 1-31, 2008.