Скачать или смотреть Easy Yogurt Making In the Oven!

Supplies for 4 Quarts of Yogurt:

1 Gallon of Milk
Pot large enough to hold 1 Gallon of milk
2 Pkgs. Yogurt Culture
Spatula
Thermometer
2-3 Towels
4 Clean Quart size jars
4 lids that fit Quart size jars
a cookie sheet


Directions:

Put milk into pot and put on medium-high heat. Keep stirring until milk reaches 180* maintain this temperature for 10 minutes. It's important to keep stirring because the milk can burn on the bottom of the pot. Also really watch the heat as you creep closer to 180* make sure the milk doesn't start to boil. I turn off the heat at this point but leave it on the burner. I'll occasionally move the pot on and off the burner to help maintain that 180* temperature.

After that 10 minute time frame, remove the pot from the heat source and start the cooling process. I put it on a cooling rack, but you don't have to. Keep stirring until the milk has reached 110-112*. It's really boring I know! But if you stop stirring the milk will form that awful skin on the surface and you'll get that in your yogurt. Anyway once you've reached the 110* mark add the 2 culture packets. Each of these packets will culture 2 quarts of milk, since I am doing a whole gallon I'm using 2 of them.

Now pour the milk and culture mixture into your clean jars place a lid on them. I snuggle the jars right next to each other so they help keep each other warm. Cover with 2 or more towels to really trap the heat in. Place the the jars (on the cookie sheet) into the oven with the oven light on. That light will generate heat and keep the oven at around 85-90* which is perfect for making yogurt.

The next morning or 12 hours later, take the jars out and give them a good shaking. Then place them in the fridge, after a few hours they should cool down and continue thickening up nicely. Make sure to label the jars ( I use a dry erase marker ) the jars will keep in the fridge for up to one month.

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Yogurt cultures: http://amzn.to/11AKJIZ

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