Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10 5/3/83; site houxa.UUCP
Path: utzoo!linus!philabs!seismo!harpo!eagle!mhuxl!houxm!houxa!hok382
From: hok382@houxa.UUCP (P.CARSTENSEN)
Newsgroups: net.cooks
Subject: yoghurt
Message-ID: <340@houxa.UUCP>
Date: Fri, 27-Jan-84 08:41:49 EST
Article-I.D.: houxa.340
Posted: Fri Jan 27 08:41:49 1984
Date-Received: Sat, 28-Jan-84 02:45:01 EST
Organization: Bell Labs, Holmdel NJ
Lines: 31

The following is how I learned to make yoghurt from a friend
who had spent a summer in Turkey....

Scald a quart of milk (NOTE:  I have since decided that if you
add 1/3 - 1/2 cup dry  milk to the wet milk and let it sit 
overnight, the yoghurt comes out thicker.  The letting the
two sit together overnight is important because otherwise the
yoghurt turns out grainy)  Joy of cooking gives precise
temperatures on "scalding" but I've never had much luck on
using thermometers--I just let the milk steam away until I think
it's ready.

Let the milk cool until you can put a finger in it and count
to ten (leaving fingers in that long)

Add 2 TBSP of prepared yoghurt to the warm milk (Someone told me
that you should accustom the yogies to the heat by mixing the
yoghurt with a small amount, say 1/2 cup, of warm milk and then
dumping the milk and yoghurt mixture into the rest of the milk.
I think the "accustoming the yogies" part is superstition, but it
seems to work better)

Put the warm milk in something plastic that you can seal, wrap a
towel or blanket around it, and leave it sit in a warm, not-drafty
place for 6 - 8 hours (I also used to put it unwrapped into an
oven, but when I was living in a co-op house someone turned the
oven on without checking and I got this horrible brown stuff...)

Think encouraging thoughts at the stuff so it works right (I mean,
considering all the previous unquantified instructions, that this
step would be simple???)