MAKING GREEK YOGURT WITHOUT a yogurt maker: however Salton GM-5 parts often turn up in thrift stores. If you find one of these old Salton yogurt makers, grab it up; however it is not necessary to have a yogurt maker to make yogurt at home. You do not need a yogurt starter or the thermometer or the plastic spoon either. You do need 4 cups or ½ gallon of high fat milk, some starter, a container, a warm place. yogurt gets its natural tang from the lactic acid production of bacteria in the yogurt during fermentation, buttermilk adds to this tang taste. When making yogurt at home, you must supply these bacteria to the milk in the form of a starter. Commercial yogurt and buttermilk both contain these bacteria and either can be used as a starter for your homemade yogurt. Check the label on the buttermilk; verify that it contains bacteria, also called "live, active cultures” what it really is …is a natural bacterial named Lactobacillus which is the same bacteria found in buttermilk, yogurt and any fermented [cultured] product such as sauerkraut.! Use regular whole or skim milk as the base for your yogurt for best results, reserving the buttermilk for the starter. STARTER: simply purchase some yogurt that has the live active culture L acidophilus listed in the ingredient area. If you want more of a “tang” then add ¼ cup buttermilk with the same live bacteria in it. 2 quarts milk ½ cup starter at room temperature A container, some cheesecloth and a rubber band Colander with small holes [1] Bring milk to an almost boil … [185 ° F or until you get small bubbles around the edge of the pan] [2] Transfer milk to a reseal able container and place in a bowl of ice to reduce the temperature to 112 °F or until it just feels warm on your pulse…just like making yeast for bread. [3] Stir in starter, cover the top of container and place in a warm spot for about 4 hours. Do not let the temperature go above 112 °F as this will kill the bacteria. Perfect spot is in your oven close to the interior light…turn the light on! And the heat is just right. [4] Pour the yogurt into a colander that has several small holes close together. Place this over a shallow pan to catch the whey or drippings , cover with cheesecloth and refrigerate overnight. [5] Transfer finished yogurt into individual clean , sterilized containers for serving…Keep covered and keep refrigerated for up to 2 weeks.
Posted on: Thu, 08 Aug 2013 20:50:59 +0000
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