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From: riddle@ut-sally.UUCP (Prentiss Riddle)
Newsgroups: net.cooks
Subject: Re: Yogurt
Message-ID: <860@ut-sally.UUCP>
Date: Thu, 26-Jan-84 17:21:47 EST
Article-I.D.: ut-sally.860
Posted: Thu Jan 26 17:21:47 1984
Date-Received: Sat, 28-Jan-84 05:44:37 EST
References: <256@ut-ngp.UUCP>
Organization: U. of Tx. at Houston-in-the-Hills
Lines: 35

This is the recipe my girlfriend taught me.  It is an extremely easy
one -- so easy, in fact, that I have taken over the job myself.


		   Pauravi's Easy Yogurt Recipe

4 cups whole milk
4 tbsp yogurt

Although there are many variations on yogurt recipes, this one seems to
work well.  Yogurt is easy to make in large quantities, so feel free to
double or triple the recipe.  The yogurt you use for starter can be any
good cultured yogurt (i.e. not the plastic stuff at Safeway!).  You can
use homemade yogurt as starter for the next batch, but you may want to
get fresh starter every few generations.

Beat the starter yogurt smooth with a spoon and prepare the containers
in which you will set the yogurt.  Pour the milk into a pan and bring
it to a boil on high heat, stirring constantly so it won't stick.  Just
as the milk is reaching the boiling point, it will start to froth and
its level will quickly rise. Immediately remove it from the heat and
set the pan in cool water. Continue stirring the milk as it cools so
that it does not separate. Test the milk temperature every so often by
checking a few drops on the back of your wrist:  if it burns at all, it
is still too hot.  When the yogurt is cool enough (but still warm), add
the starter and mix thoroughly.  Pour the mixture into the containers
and put them (unlidded) in a warm place for about four hours. (One good
place is an oven that has been preheated to 'warm' and then turned off
for some time before the yogurt is put in.) Once the yogurt has set,
put the lids on and refrigerate.


--- Prentiss Riddle
--- ("Aprendiz de todo, maestro de nada.")
--- {ihnp4,seismo,ctvax}!ut-sally!riddle