Lifestyle Choices

<This is a basic, old fashioned recipe. Before you begin, you need a good thermometer to maintain appropriate temperatures.>

a) 1 quart raw, skim, goat, cow, or 2 percent homogenized milk (use 1 cup of 2 percent to 3 cups of skim for a richer taste)

b) 3-4 tablespoons noninstant, nonfat dried milk powder (optional; for a firmer texture)

c) 4 tablespoons unflavored, unpasteurized yogurt from the previous batch of yogurt or 2-3 tablespoons of yogurt starter, as directed on the product label.

1. Place the milk in a large, heavy saucepan.

2. If you are using the nonfat milk powder, in a small bowl, make a paste from a small amount of the milk and the milk powder. Add this back to the rest of the milk.

3. Heat the saucepan over low heat to scald the milk: Bring it just to the boiling point. It should be steaming with bubbles on top but not boiling.

4. Keep the milk at 14O°F to 150 for ten minutes to destroy any unwanted organisms in the milk. Remove from tile heat and let it cool to 100°F, which will be warm to the touch.

5. Mix the yogurt or yogurt starter (the culture) into tile milk. Make sure it is smooth and without lumps-do not heat it, but mix gently and thoroughly.

6. Pour the mixture into clean Jars (scald them first by filling them with boiling water, then pouring out the water) and cover. Keep the jars at 1 1(1°F until the desired thickness is achieved, usually six to eight hours (keep in mind that it will thicken further in the refrigerator). It the yogurt is too hot or too cold, it will not develop. Some suggestions for places to keep yogurt at 110°F include:

• In a heavy skillet with a few inches of water over a pilot light.
• In a preheated oven at 110°F (use an oven thermometer for accuracy).
• An electric frying pan with the water level as high as possible on the yogurt cups, kept on lowest heat.

Test airy of these locations with a thermometer before using them to make yogurt. Do not allow the yogurt to over-incubate (continue at 110°F for too long) or the whey and the curd will separate, leaving a watery layer on top of a thick, solid layer of curds. Once this separation occurs, it cannot be reversed.

7. When tile yogurt is done, place it in the refrigerator. [t will continue to thicken after it is refrigerated. Wait until it is thoroughly cooled before eating it. This usually takes at least two hours.

<Variation: Add 1 tablespoon of unsweetened gelatin in place of dried milk powder for thicker yogurt and increased protein.>

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