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Shortcut to making yogurt?In: Food and Cooking |
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quick method with instant milk
The hardest part of making yogurt is raising the milk close to boiling, then watching and trying to remember while it cools to get to the right temperature.
Years ago I had a simplified way to make yogurt - it avoids the need to bring milk close to boiling and watch while it falls.
I used instant milk - economical and low calorie, because it's non-fat, and processed to the point where the bacteria present in regular milk isn't present.
Use about two cups to a quart of hot tap water, adjusted to a range that is just tolerable to keep your fingers in - in the 110 to 120 range.
Mix in a couple of tablespoons of active yogurt - I incubated it in a commercial yogurt maker for about 10 hours, and it did pretty well.
First answer by ID1246559733. Last edit by ID1246559733. Question popularity: 22 [recommend question]
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