How to Make Yogurt Adapted from YOGURT MAKING

How to Make Yogurt Adapted from: YOGURT MAKING ILLUSTRATED David B. Fankhauser, Ph. D. Professor of Biology and Chemistry U. C. Clermont College Batavia OH 45103

Yogurt n n n A thick, custard-like, mildly acid food. Usually made by fermenting partly skim or skim milk with a starter culture (bacteria). Fruit or other flavorings may be added. C-5. 02 -- Yogurt

Step 1 n n Sterilize the jars and lids, to be used to make the yogurt. Place jars and lids in a five gallon pot -- such as a boiling water bath canner – and completely immerse in water. C-5. 02 -- Yogurt

Step 2 n n n C-5. 02 -- Yogurt Cover and bring to boil. Boil for ten minutes. Turn off heat, do not remove lid.

Step 3 n Use a pot with a thick bottom to bring milk to a boil. C-5. 02 -- Yogurt

Step 4 n n C-5. 02 -- Yogurt Add one gallon of milk to the pot. Use 2% or skimmed milk.

Step 5 n n Warm the milk over medium heat. Do not use high heat as the milk might burn on the bottom. C-5. 02 -- Yogurt

Step 6 n n Heat the milk to 185 o. F 195 o. F. Do not let boil. C-5. 02 -- Yogurt

Step 7 n Place the still covered pot in a pan of clean cold water to cool it down. C-5. 02 -- Yogurt

Step 8 n n C-5. 02 -- Yogurt Cool the milk to 122 o. F – 130 o. F. Remove the pot from the cold water.

Step 9 n Place one cup of the cooled milk in a two cup measure. C-5. 02 -- Yogurt

Step 10 n Add enough fresh yogurt to bring the level up to two cups. C-5. 02 -- Yogurt

Step 11 n C-5. 02 -- Yogurt Stir to blend the yogurt starter into the cooled milk until it is homogeneous.

Step 12 n n Add the yogurt-milk slurry slowly to the cooled milk with stirring. Stir very well to thoroughly distribute the yogurt starter. C-5. 02 -- Yogurt

Step 13 n n Once thoroughly mixed, distribute the inoculated milk to the sterilized jars, filling to the neck. Cover immediately with sterile tops. Tighten well. Avoid hand contact with milk to avoid contamination. C-5. 02 -- Yogurt

Step 14 n n n Warm a gallon of fresh clean water to 131 o. F, pour into a clean cooler. Place in a warm location. Carefully set the jars of inoculated milk in the water so the bottom of the lids are above the water. C-5. 02 -- Yogurt

Step 15 n C-5. 02 -- Yogurt Check to see that the water in the cooler is not below 122 o. F or above 130 o. F.

Step 16 n Let sit undisturbed for three hours. C-5. 02 -- Yogurt