[ok-sus] MAKING YOGURT - Recycling Mysteries: #5 Plastics

[Carole Straughn]

That is simple. I'll try it.

Carole

--- On Wed, 6/24/09, Heidi Holeman <lewru at hotmail.com> wrote:

From: Heidi Holeman <lewru at hotmail.com>
Subject: [ok-sus] MAKING YOGURT - Recycling Mysteries: #5 Plastics
To: ok-sus at lists.oksustainability.org
Date: Wednesday, June 24, 2009, 8:41 AM




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I make yogurt, too, with a similar recipe. Regular pasteurized milk works fine.
I skip the sterilization process listed below, but make sure to wash my 2 quart size canning jars in hot water. One gets filled with milk, which I then dump into a pan and bring to high heat (140-160 degrees) and leave for a few minutes. Cool the milk to 115.  Meanwhile fill the other canning jar with water, dump into the other pan, bring to a boil. When the milk is cool, pour it back into the canning jar and add 1/3 cup live, active culture yogurt (I prefer organic), seal or cover. Place in a cooler. Let the boiling water stop bubbling, then pour that into the other canning jar, seal or cover. Make sure the two jars touch. I cover them with a towel and leave for 8 hours. Voila - yogurt. You can then use this as your starter for the next week. It's pretty simple.

Heidi



From: carolefs at sbcglobal.net

To: ok-sus at lists.oksustainability.org

Date: Tue, 23 Jun 2009 13:48:24 -0700

Subject: Re: [ok-sus] Recycling Mysteries: #5 Plastics
You will need:

Glass jars with lids
Candy thermometer
2 Large pots
Large metal spoon
Milk
Yogurt or culture
Insulated cooler

Essentially, you do this:

1. Sterilize glass jars, lids and stirring spoon.
2. Scald milk in another pot, by bringing it to 140 degrees F for at least 10 minutes.
3. Let milk cool to 120 degrees F
4. Mix one cup of yoghurt into the milk with sterilized spoon.
5. Pour into glass jars and add lids.
6. Place jars in insulated cooler.
7. Surround jars with warm water at 120 degrees F.
8. Close cooler lid.
9. After 4 hours see if yoghurt is set.  If not, leave longer, up to 12 hours.

When I tried this, third time was a charm.  I get pretty
 consistent results now.
There are a lot of right ways to make your own yoghurt.  This is only one of them.

Have fun,

Carole

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