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Posted by on Nov. 30, 2007 at 1:07 PM
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(Cultured milk)

Milk, nonfat, lowfat or whole5 cups
Plain yogurt with active cultures2 Tbsp


Basic Steps:  Scald → Mix → Incubate
  1. Sterilize a heat-proof glass jar by covering with water and bringing water to simmer. Leave jar in water.
  2. Bring milk just below a boil (about 180-190º F) in a saucepan. Remove from heat and cool to precisely 110º F.
  3. Whisk in yogurt well. Pour into sterilized jar.
  4. Incubate in a warm, protected place for 6-8 hours (see notes).
  5. Refrigerate when well thickened.


  • Whole milk produces a creamier, milder, more full flavored yogurt that works better as an ingredient in recipes requiring heat.
  • Yogurt can be made out of milk from goats, sheep, buffalo, horses and even camels.


  • Yogurt is the main dairy product in the diets of peoples stretching in a wide arc from North Africa through the Mediterranean, Middle East, Eastern Europe and Caucasus on into the Indian subcontinent. It is a favored form of milk for many cultures as it is easily digested, is a good source of protein, holds well and has probiotic qualities.
  • Yogurt cultures best at a temperature of 90-100ºF. Commercial yogurt makers hold the culture at an ideal temperature. The temperature of a gas oven with only the pilot light lit also works well. Another alternative is to wrap the jar with several towels to maintain a warm temperature as long as possible.

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by on Nov. 30, 2007 at 1:07 PM
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