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Yogurt - yogurt maker This recipe is so yummy that I bought a multi cooker which can make 4 qts at one time. In multicooker pour in:
1 gallon milk Heat to 180* (sousvide setting at 180* for 20 min) Use the thermometer to check its temp. It must be at 175*-180* and you don't want it to set there very long either. Remove and place removable cooking pot in 8 qt pot of cold water to cool the milk. This gives you a crisp clean taste. Cool to 112*-115* Stir in 16 oz culture yogurt. *Whole milk yogurt with cultures but without any pectin and stuff - store bought so you know all the cultures are there. Place removable cooking pot back into multi cooker. Hold yogurt for 12-24 hours at 104* (this is the preset temp for yogurt). I like an 18 hour yogurt best. *Be sure to turn off and on before going to bed because you can't set it to hold for 24 hours, only 12 hrs max. Set into fridge without jiggling for a day or or so before stirring or straining. Set aside 1 pint of yogurt to culture your next batch if desired. Strain without stirring first. Once you've stirred the whey can't escape through the mesh as well. Strain for as little as 1-2 hours or overnight. *Just a little straining gives you a much creamier cohesive yogurt and overnight gives you a really thick result. I don't like to have too much whey left over and so much less yogurt so I like to strain only a little. Straining is the difference between OK yogurt and really great yogurt! Sweeten to taste with local honey - about 1/4 to 1/2 cup. And I read that honey and yogurt are particularly nutritious together. (I have not found maple syrup to sweeten well, it tasted watery to me.) Keep airtight in fridge. Keeps for a few weeks for sure. After that I think it loses some of its fresh perky flavor.
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