Saturday, February 28, 2009
Homemade yogurt is not too difficult to make, but it's important to save a bit from the last batch. And a good thermometer is important. This new one I have alerts me when the milk has reached the requisite 180 F and again when it has cooled down to about 116 F, the point at which the "old" yogurt is added. Then I put the plastic container inside another plastic container, which contains a water bath that keeps the yogurt at just the right temperature. I use whole milk, but the whole thing still comes out a bit runny, so I pour off the whey each day when I spoon some out for my daily jar of yogurt and blueberries.