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Homemade Yogurt

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***See Directions***

I take two quarts of lowfat milk (just because it fits my favorite covered saucepan), bringing it to a full boil on the stove in a large pan, with room for the milk to expand when boiling. Be careful to not let the milk boil over -- it makes a stinky mess inside the stovetop (not as stinky as my last homebrew boil over, tho'). Remove from heat and cool to lukewarm. Mix a spoon of the warm milk with a spoon of yogurt (can be store bought or starter from last batch), and stir into warm milk well. Cover and place in oven (preheated to lowest warm setting, then turned off). It takes about two hours for the yogurt to set. It seems to keep for about two weeks in the fridge, but I usually eat it all long before then. This yogurt is thinner than the sludgy stuff sold in the store, almost drinkably thin. It makes wonderful Lassi, mixed with equal parts water and yogurt, flavored with a little sugar and rose water. Excellent for cooling off the tongue if you stubbed your toe with the chile powder. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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