Resep Homemade Yogurt

Copy from http://tracidmitchell.com/food/homemade-yogurt/


If you’re interested in making your own yogurt, here is what you need:

• Milk: I used a gallon because we go through yogurt like crazy in my house. You can use much less if you prefer.
• Starter: A small container of plain yogurt will suffice. I used a container of SuperNatural,  but I’ve heard a plain container of Dannon will work, too!
• Thermometer: Candy or meat.
• Jars:  I bought a bunch of Bell mason jars, but you can use any well-sterilized glass jar.
• Stock Pot or Dutch Oven: I used two stock pots – one for heating the milk (see below) and one for sterilizing the jars/heating additional water.
• Cooler: Your picnic cooler will do just fine

Here is how you do it:

Step 1: Sterilize the jars by adding about 4 cups of water to a large stock pot. Place the jars you plan to use inside the pot, cover and boil water for about ten minutes.
Step 2: Heat milk to 200 degrees. Heating the milk will begin breaking down some of the lactose, making it a little more digestible.
Step 3: Remove milk from heat and allow to cool to about 120 degrees. You can speed this process up by filling your kitchen sink with cold water and placing the stock pot in the water. The milk will cool really fast this way, so keep an eye on it.
Step 4: Heat a gallon of water to 120 degrees.
Step 5: While your water is heating, add your starter by wisking it in thoroughly. If you’re using a gallon of milk, add about six ounces of starter (a typical single-serving container). Scale down from there if you’re making less.
Step 6: Ladle the milk/starter combination to the sterilized jars – seal tightly.
Step 7: Place the jars into a cooler and add the heated water. Close the top of the cooler and move to an undisturbed location in your house. I put my cooler in the bathtub…just in case it leaked.  Leave the yogurt alone for three hours. Remove and place in refrigerator to store. Enjoy!
NOTE:

• Most recipes call for whole milk. From what I understand, the yogurt is runnier if you use 1% or fat free milk.
• Your starter can make of break the batch, so make sure your starter has plenty of good bacteria present.
• Save a little yogurt from your batch to use as a starter for your next round of yogurt.