There's nothing like fresh yogurt, just like anything fresh from the garden or homemade it just tastes better! we eat ours plain or topped with fresh fruit or honey
Here's how I make mine. This recipe and procedure never let me down, and I have tried many other ways . I have a Salton Yogurt Maker, that has five 6 ounce cups, so these quantities are for it.
I start by plugging it in to preheat.
Then I pasteurize 30 ounces of milk by placing it in a stainless steel bowl in a pan of hot water .Heat until thermometer reads 160 degrees. Remove bowl from hot water and let cool until temp. reaches 110.
Then beat in with whisk 1/3 cup of NON- INSTANT dry milk. Whisk thoroughly until completely dissolved, then whisk in one at a time, 4 rounded tablespoons of plain Yogurt with ACTIVE cultures,. ( Subsequently you can use your own Yogurt as the starter. When the homemade starts to seem less firm, buy another quart for your starter)
Next rinse your cups with hot water and pour in your Yogurt mixture.
Place in Yogurt Maker, put on cover and wrap with heavy towels or blanket.
Let sit undisturbed for 8 - 10 hours.
Remove cups of Yogurt and immediately place in refrigerator .
And a tasty recipe to make with it here: http://jonquiljunction.blogspot.com/2015/05/lemon-poundcakestorms-overnight-sunny.html
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