Stove top Method
This is a great recipe for the beginner and seasoned yogurt maker alike . If you are new to yogurt making
and you wish to give it a try then just read all the info over carefully before you begin.
You will be so proud of yourself, and all your friends will be over more often when they get to taste how
good your yogurt is .

Ingredients  For 1 Litre Of Milk                                              

1 Qt  - Litre                 2% milk
1/3 cup                        skim milk powder
1 -  5g . pkg.               Yogourmet freeze dried culture
1/2  c.                           Splenda sweetener , honey, or sugar if you wish a sweet yogurt
4 tbs.                           Pure Vanilla Extract per Litre for flavoring for a light vanilla
flavored yogurt .
Note :  Artificial Vanilla works also.

Equipment Required For Recipe Above

#1       2 x 1 Qt Ziploc® containers or 2 x 1 Quart pickling type jars all with
new or very good lids. (sterilize)
#2       1 Stainless Whisk - To stir mixture well.    (Sterilize all Equipment)
#3       1 x  2 - 4 quart stock pot
#4       Candy Thermometer - That has a range from 100 -  200 deg F.
(sterilize)
#5       2cup Measuring Cup     (sterilize)
#6       1 -  6 or 8 quart stockpot
#7       Measuring spoons to add vanilla extract
#8       3 flat table knives for in the bottom of the large stock pot to create a space for
the inner stock pot

Instructions : Stove Top Method
1.   Add your quart or liter of milk into the 2 qt stock pot .
2.   Add sugar or sweetener .... May be added to the milk before pasteurizing, if desired.
Vanilla flavouring may also be added now. Whisk ingredients gently.
3.   Place table knives in bottom of large stock pot and now add cold water to
about 1/3 full.
4.   Place smaller stock pot inside larger pot with the stirred milk ingredients.
Pasteurizing of milk
5.   Place large stock pot on the stove and now heat the water and milk
(stirring milk constantly ) in large double broiler or stainless steel pot
on medium heat. Constantly check temp., with thermometer until the milk
reaches  195 - 200 degrees Fahrenheit . Maintain this temperature for 10 - 12 min.
6.   Now Remove 2 liter stock pot from larger stock pot and place in cold ice water .
(I use the sink  with cold water in it) ,and let the pasteurized milk cool
to 105 - 115 deg. F and when this temperature is reached remove from cold water .
Milk should now finish cooling in a minute and reach a temp of 100 - 115 deg. F.
7.   Cool down larger stock pot to 110 degrees F also by replacing the hot water with
cooler water.
8.   Now add and mix yogurt starter in this warm 110-115deg F milk .
(Milk will now be inoculated)
Whisk starter culture  gently so as to not add air bubbles. Mix well.
9.   Cover all pots with double tea towels as I have in the picture above right .
10.   Check it ever hour to maintain temp of 100 - 115F for 5 hours .
11. When 5 hrs is up place small stock pot with yogurt in refrigerator to cool out , or pour out
into Zip Lock or glass jar containers and refrigerate.

Now All That's Left Is to Eat and Enjoy


If you do not wish to use the stove top method you may use a camping cooler as described and explained below

There are several ways to control temperature during incubation  - electric yogurt making machine, electric heating pad ,
camping cooler, large thermos or in 2 stock pots double broiler (Stove Top Method.)

Camping Cooler as an Incubator
Follow  steps 1 through to 8 above and Pasteurise your milk same as above - cool and inoculate milk.
Place closed jars in the per-heated camping cooler that has 115deg F warm water in it.
This will be your incubator .
Allow space between jars and keep water level 1" below the bottom of the lids of the jars .

This mixture should be incubated undisturbed for a period of at least 5  hours at which time it should be set  or (thickened).
Temperature must be maintained at 100 - 115 degrees F. , throughout the incubation period for Optimum results .
I leave mine my set up for 5 hrs.
You must check camping cooler temperature every 45 min to an hour .
If temp in cooler drops below 100deg F , drain or remove some water and add hotter water to cooler to maintain temperature
between 100 - 115 degrees Fahrenheit.

With 110degrees F being ideal. Incubate until it thickens aprox. 5 hrs, and as long as 6-12 hrs .
6-12 hrs will give more tardiness and tang with more time.
The longer it incubates the tarter and the more acidic your flavor will likely become.
Remove from cooler when time is up and refrigerate.
You can refrigerate for up to 2 - 3  weeks easy.  ENJOY

If using a Yogurt Maker Machine just follow its manufactures directions or use this recipe

Note:
If You desire a Thicker Yogurt : you may add any one of the three below or increase your
pasteurizing time from 1 min up to 15 at a higher temp of 195 degrees F
#1    Add Knox Gelatine pkg dissolved in 1/4 cup boiling water
#2    2 tbs level. Corn starch  added at the beginning to the cold milk
#3    Add Non - fat skim milk powder to each litre of milk — Use 1/3 cup powder
skim milk when using whole milk, 2 % or low fat 1 % milk.

About Starter
Dry cultures for making yogurt such as Yogourmet is the best !
However you may purchase plain yogurt at a grocery store.
Make sure it is plain yogurt – no fruit added.
Fruit may contribute undesirable yeasts and bacteria to the yogurt, making it a poor
starter culture.
You can use Danone plain yogurt and the label must indicate the product contains
ACTIVE culture. Most brands do contain live culture, but some brands of plain yogurt
do not contain a live culture because the yogurt has been pasteurized.
To maintain a culture, save a small portion of yogurt (1 cup is enough for a 1-gallon batch)
to use as a starter culture for the next batch. Be sure to refrigerate the starter culture in
a clean, air-tight container.
Occasionally a culture may become contaminated, just buy a new culture.
By using a new culture, the original flavor and a minimal coagulation time are retained.
Use 4rounded tbs plain yogurt per liter milk .

Thanks for choosing our recipe and we hope you will enjoy many years of healthy eating with yogurt.

Good Luck
Healthy Homemade Yogurt
Yogurt is so healthy for you . It has all the
good bacteria to aid digestion and is lactose
free.
Equipment For my Method
Tip : Before putting yogurt in containers you may now add
fruit to the bottoms
of jars and add yogurt on top . Fruits must be also
pasteurized at 180 degrees in hot water and drained first to  
make sure it is free of bad bacteria before adding to yogurt
that will be stored in containers in the fridge for later use .
Do not scald , or over heat milk, because it will
ruin the taste and out come of finished product.
My double pot setup
for yogurt making .
1 -  8 qt stock pot and
1 - 2 qt stock pot
1 candy thermometer
I maintain a water
temp in the large pot
of 110F during
incubation for 5hrs.
Cover up inoculated
milk and maintain a
temp of 100-115F for 5
hours .
Table knives used as
a spacer in the bottom
of the large stock pot
It's Natural - Homemade - Delicious -  Healthy and Nutritious .
Counter
Quick Answers
Can yogurt be frozen?    YES!!!
No fruit added regular yogurt can be frozen up to one month, and flavored yogurts (sweetened and containing fruit) can be frozen
up to five months. The sweetness acts as a preservative so Longer storage results.
Make it a family event or with
friends and get outdoors with a
group . Enjoy the wonderful
things nature has to offer and
get fit at the same time.
Here is a typical Yogurt Maker Machine
Your Health is directly affected
by diet and  exercise . Condition
your body by going out even just
for a nature walk, or a walk
around the block or park.
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