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How to Make Yogurt

How to Make Yogurt. Adapted from: YOGURT MAKING ILLUSTRATED David B. Fankhauser, Ph.D.  Professor of Biology and Chemistry  U.C. Clermont College  Batavia OH 45103. Yogurt. A thick, custard-like, mildly acid food.

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How to Make Yogurt

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  1. How to Make Yogurt Adapted from: YOGURT MAKING ILLUSTRATED David B. Fankhauser, Ph.D.  Professor of Biology and Chemistry  U.C. Clermont College  Batavia OH 45103

  2. Yogurt • A thick, custard-like, mildly acid food. • Usually made by fermenting partly skim or skim milk with a starter culture (bacteria). • Fruit or other flavorings may be added. C-5.02 -- Yogurt

  3. Step 1 • Sterilize the jars and lids, to be used to make the yogurt. • Place jars and lids in a five gallon pot -- such as a boiling water bath canner – and completely immerse in water. C-5.02 -- Yogurt

  4. Step 2 • Cover and bring to boil. • Boil for ten minutes. • Turn off heat, do not remove lid. C-5.02 -- Yogurt

  5. Step 3 • Use a pot with a thick bottom to bring milk to a boil. C-5.02 -- Yogurt

  6. Step 4 • Add one gallon of milk to the pot. • Use 2% or skimmed milk. C-5.02 -- Yogurt

  7. Step 5 • Warm the milk over medium heat. • Do not use high heat as the milk might burn on the bottom. C-5.02 -- Yogurt

  8. Step 6 • Heat the milk to 185oF-195oF. • Do not let boil. C-5.02 -- Yogurt

  9. Step 7 • Place the still covered pot in a pan of clean cold water to cool it down. C-5.02 -- Yogurt

  10. Step 8 • Cool the milk to 122oF – 130oF. • Remove the pot from the cold water. C-5.02 -- Yogurt

  11. Step 9 • Place one cup of the cooled milk in a two cup measure. C-5.02 -- Yogurt

  12. Step 10 • Add enough fresh yogurt to bring the level up to two cups. C-5.02 -- Yogurt

  13. Step 11 • Stir to blend the yogurt starter into the cooled milk until it is homogeneous. C-5.02 -- Yogurt

  14. Step 12 • Add the yogurt-milk slurry slowly to the cooled milk with stirring. • Stir very well to thoroughly distribute the yogurt starter. C-5.02 -- Yogurt

  15. Step 13 • Once thoroughly mixed, distribute the inoculated milk to the sterilized jars, filling to the neck. • Cover immediately with sterile tops. • Tighten well. • Avoid hand contact with milk to avoid contamination. C-5.02 -- Yogurt

  16. Step 14 • Warm a gallon of fresh clean water to 131oF, pour into a clean cooler. • Place in a warm location. • Carefully set the jars of inoculated milk in the water so the bottom of the lids are above the water. C-5.02 -- Yogurt

  17. Step 15 • Check to see that the water in the cooler is not below 122oF or above 130oF. C-5.02 -- Yogurt

  18. Step 16 • Let sit undisturbed for three hours. C-5.02 -- Yogurt

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