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.
Wednesday, April 30, 2008
3rd time yogurt
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4 comments:
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.....
Would you blog a more detailed description?
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.
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.
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