Dad's Yogurt

• portioner: Makes 1 quart
• aktiv tid: 20 min
• total tid: 4 hrs

Ingredienser

4 cups organic whole milk

1/4 cup full-fat plain yogurt (see Note)

Vejledning

Evenly coat the bottom of a medium Dutch oven or other heavy-bottomed pot with a thin layer of water (this will prevent the milk from sticking to the bottom of the pot). Set the pot over high heat and add the milk. Heat the milk until it just comes to a boil, watching it closely-as soon as you start to see bubbles forming, take the pot off the heat. Let the miltk cool untilit reaches 130°F, 30 to 35 minutes. If you don't have a thermometer, r, the milk should be warm enough that you can comfortably stick your (clean!) finger into ititshould feel hot, but not so hot as to scald your finger (think of a Jacuzzi)

While the milk is cooling, smear the bottom of a 1-quart container with 1 teaspoon of the yogurt.

When the milk has cooled, add the rest of the yogurt to the milk and stir with a whisk or small spoon for 3 minutes to make sure the yogurt has completely dissolved into the milk.

Pour the milk-yogurt mixture into the container and lo0sely cover the top, leaving a little room for air to get out.

Place the container inside an unheated oven with the oven light on and let sit for 2 1/2 hours (see Tip). Check the yogurt: When it is done, it will be set (not liquid) but still jiggle like Jell-0. If it's not yet set, leave it in the oven for 1 hour more. Depending on the tern- perature and humidity outside, the setting process could take up to 5% hours, so don't fret if it's not done the first time you check it. When the yogurt is done, place it in the fridge to chill and fuly set overnight before using. The yogurt will keep, covered, for 4 to 6 weeks (itll start to get pretty sour after 2 weeks, which, depending on your tastes, could be a good or bad thing).

Notater

From cookbook: Indian-ish

note: Choose your favorite brand of yogurt, as that's essen- tially what you'll be replicating-just make sure it has active cultures as an ingredient.

tip: Depending on the temperature outside, you may want to vary the conditions a bit. In the winter, we leave the oven light on the entire time it takes for the yogurt to set; in the warmer months, we shut the light off about an hour after we place the yogurt into the oven.

tip: Want Greek-style yogurt? Line a colander with cheese- cloth or overlapping coffee filters and set it over a bowl or deep plate. Pour in the finished yogurt and refrigerate over- night to allow the whey to drain out and the yogurt to thicken.