Home Made Yogurt
|Milk||3 1⁄4 Cup (52 tbs)|
|Yogurt/Yogurt culture||2 Tablespoon|
Pour the milk into a saucepan and bring to the boil.
Remove from the heat and allow to cool to 43°C (110°F) on a sugar thermometer, or until you can immerse a finger for 10 seconds without discomfort.
Meanwhile, beat the yogurt or yogurt culture in a glass or earthenware bowl to smooth.
Add 3 tablespoons of the warmed milk, a little at a time, beating constantly until the mixture is blended.
Beat in the remaining milk until the mixture is thoroughly blended.
Cover, wrap in a towel and keep in a warm, draught-free place for 8 hours, or until it has thickened.
Store in the refrigerator until you are ready to use.