A Thicker Yogurt
4 cups boiled water
4 cups tap water
4 2/3 cups instant skim milk powder
1/2 cup fresh yogourt with active bacterial culture, or two packets of yogourt starter
Combine boiled and tap water in a large thermos. In my house the resulting temperature is about 115ºF, which is ideal for starting a yogourt fermentation. I can trust this temperature, but if you're trying this for the first time, definitely check the temperature of the mixture and adjust as necessary. Whisk in skim milk powder, then whisk in the fresh yogurt. Using skim milk powder allows you to get a thicker yogurt by getting more milk solids in less liquid volume, and it means you don't have to go the fussy process of heating the milk to kill any lingering thermophils.
Place lid on thermos. Place in unheated oven with the light turned on to provide a bit of warmth. Leave undisturbed for 8 hours. (Put a sticky-note on the oven to remind yourself and others not to turn it on! Ask me why my thermos is world-weary with bubbly plastic on the bottom...) With luck you should have a nice thick yogurt. It will firm up a bit more in the fridge.
Yield: 8.5 cups of yogurt
We have a few Thermos' hanging around and since we have discovered smoothies this summer, I should try it - this would cut down on the "yogurt budget". Thanks for posting this.
ReplyDeleteWow lovely idea. We have a yoghurt maker, but it holds only 1.8 litres, which is often too little. Also others have asked where to buy them, and the only ones available are now only 1.2 litres.
ReplyDeleteYogurt is ideal for those who are monitoring their consumption of sweets. It is also a healthier choice than ice cream, which has taken the spotlight when it comes to cold sweets. With its numerous health advantages, I’m guessing it will not be long before yogurt dethrones ice cream. =)
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