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Homemade Yogurt

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<p><a href="http://en.wikipedia.org/wiki/File:Bulgarian_yogurt.JPG">http://en.wikipedia.org/wiki/File:Bulgarian_yogurt.JPG</a></p>
Ingredients
  Non fat dry milk 1 1⁄3 Cup (21.33 tbs)
  Whole milk/2% milk 1 Cup (16 tbs)
  Evaporated milk 5 1⁄3 Ounce (1 Can)
  Plain yogurt 1⁄3 Cup (5.33 tbs)
Directions

In 4-cup glass measure combine dry milk and enough water to make 2 cups milk.
Stir to dissolve dry milk.
Pour into 2-quart glass casserole and stir in whole milk.
Insert temperature probe in center of mixture.
Cook on HI (max. power) with probe set at 190°.
(If you do not use probe; cook for 8 minutes.) Remove from oven, stir in evaporated milk.
Cool mixture to 115°.
Blend a small amount of milk mixture into yogurt, then stir yogurt into milk.
Insert probe into center of mixture.
Cover with plastic wrap.
Cook on 30 (defrost) at 115°.
If possible, leave yogurt in oven during 3 hours setting time.
Check every hour to insure that temperature of yogurt stays in 110° to 115° range.
By setting "cook control" at 30 (defrost) and "temperature control" at 115°, the display window will record the temperature.
The oven will automatically continue to bring temperature back up to 115° when you reset it every hour.
(If you cannot leave the mixture in the oven, place it in a warm place out of drafts and check temperature with regular thermometer periodically, not allowing the temperature to go below 110°.
When the temperature goes below 110°, return the yogurt to microwave oven, insert probe set at 115° at 30 (defrost).
Continue procedure until 3 hours setting time has been reached.) After 3 hours setting time, stir until smooth and chill, covered, in refrigerator.
Yogurt may be stored in small containers, as is, or after flavoring.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Vegetarian

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