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Post by LindaNY on Feb 27, 2008 18:26:06 GMT -5
Homemade yogurt...
You will need: Yogurt starter ...remember those probiotics I talked about? ;D ( I use Yogourmet from the health food store or it's available on line) Best to buy locally if you can.
Candy thermometer
clean containers with a cover ( I use canning jars covered with foil to keep out the light )
60 Watt light bulb on a drop light...place light bulb in your oven with an oven thermometer and let the oven warm to approx. 112F to 115 F ( 44.4. C - 46.11 C) degrees..
Heat 1 quart of half and half to 180 F. ( 82.22 C ) degrees on a candy thermometer....
(You can also use heavy cream for the best tasting, creamy yogurt ever or use whole milk. Believe me. half and half is best.)
rapidly cool in a sink of cold water and ice cubes to 112 F (44.44 C) degrees on the candy thermometer...remove from cold water.
Remove 1 cup of the heated half and half and add yogurt starter, whisk.. ( do this quickly ) Add back into the rest of the half and half and pour into clean containers..cover..
place in the oven to "set" for 4 1/2 to 6 hrs. depending on how tart you want it. Keeps up to three weeks in the refrigerator.
You can add splenda and your choice of flavorings or low glycemic fruit if you like.
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Post by Blossom/Jackie W. on Feb 28, 2008 7:47:22 GMT -5
I don't know Linda.....this sounds a bit complicated . Granted I do preserves etc but....Can you come to my place and make some?
Seriously though, How do I place a"60 Watt light bulb on a drop light." What are you calling a "drop light"? Also; can't I just use the oven heat?
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Post by LindaNY on Feb 28, 2008 9:28:25 GMT -5
Jackie, it's not at all complicated. A drop light or work light is something your husband must have lying around the garage or basement. It's a work light and looks something like this one. You can find them at a hardware or home improvement store if there isn't one lying around the house. You can't use the oven heat because the temp will get too hot and kill off the live cultures. To simplify the recipe and directions: Just heat your milk product to 180 F to kill off any bacteria in the milk. Cool to 112 degrees F in cold water in your kitchen sink Pour into clean glass containers, mix in the starter. Place in the warm 112 to 115 F oven and check them in 4 to 5 hrs. Nothing to it. ;D
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Post by Blossom/Jackie W. on Feb 28, 2008 11:47:17 GMT -5
Yeahp; got one of those hehehehe. But how do you know "when" it's done...beyond the desired tartness. I have visions of posisoning myself and hubby.
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Post by aero63 on Feb 28, 2008 12:06:12 GMT -5
Linda, this would have been a great experiment for science and math lesson for the 3 rd grade class I had last year. As much as I love yogurt and cooking and baking, doing this would be a disaster with my three year old grandson living with me . Looking forward to some other recipes though.
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Post by LindaNY on Feb 28, 2008 14:30:37 GMT -5
Jackie, it's perfectly safe. We have made our own for years and years. The only thing I do differently is to dip my glass canning jars in boiling water before I put the yogurt mixture in. Believe me, I am a complete germaphobic but this is just fine. You can't make anyone sick with it. People have been making yogurt for centuries. www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.htmlRule of thumb with this recipe is to leave in the oven for from 4 to 6 hours. We don't like it too tart so we remove it at about 4 1/2 hours.
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Post by Blossom/Jackie W. on Feb 28, 2008 14:38:22 GMT -5
I think I might just try it Linda....thanks
Aero; I think you might be right with your 3 year old grandson. In a couple of years he can actually help though with the mixing etc! Think of it as "making memories"
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Post by blondie on Sept 1, 2008 16:58:41 GMT -5
If you like plain yogurt, add some minced dill to it and you have a very good low fat/low cal dressing for salads. Greek restaurants use it alot. Pat
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