Wednesday, April 30, 2008

3rd time yogurt


I've decided I don't like scrubbing scorched milk out of the bottom of a pan, and so I used the milk in jar in pan method. As the milk was cooling, I tasted yesterday's yogurt and was delighted to find that overnight it had developed just enough of a tang. So I did not add an extra tablespoon of starter to this batch, I'm sticking with 1T of goat's milk yogurt. I really like heating the milk in the jar, cooling it in the jar, placing it in the cooler of warm water in the jar, and then refrigerating the jar.

4 comments:

Karen said...

Milk in jar in pan method! Brilliant. Did you come up with this? Now I am thinking of making yogurt again. Used to do so regularly because it was the only way I could get real dahi (East Indian yogurt). Which reminds me of lassi - dahi put in water to make a lovely drink, either spiced or sweetened. Which reminds me of Indian bazaars with their colour and sounds and movement and scents.....

craftymim said...

Would you blog a more detailed description?

Mrs. Lear said...

Ladies, for details, google "homemade yogurt" - there's so many great ideas and recipes out there. Also, Ms. Mayhew left a detailed comment on my May 1 post.

Lisa said...

Thank so much for this info. I've been wondering how to make homemade yogurt! I love the jar method- less clean up is always a plus.