Recipes
Yogurt
- 2 T. yogurt culture, plain (if you use Stoneybrook Farms, it will taste like Stoneybrook Farms, etc.)
- 1 quart milk (You can use any fat content, but do not use ultra pasteurized.)
- quart size glass jar (or equivalent)
- large metal stock pot
- electric blanket
Place electric blanket in metal stock pot and turn on high.
Bring milk to a boil, stirring so as not to scald. Once it boils, remove it from heat and cool to 130 degrees. When it cools, temper yogurt culture and add to warm milk. Stir to combine.
Pour mixture into jar and place jar (uncovered) into the electric blanket. Keep mixture between 80 and 130 degrees (my blanket keeps it right at 115 when it’s on high (high/low settings only)) for four hours, or until it reaches the proper consistency.
Cover and store in the refrigerator for up to two weeks, making sure to save back enough culture for your next batch.
This can also be done in the oven, but it’s more difficult to maintain the temp. Once the oven warms, the oven light is generally warm enough to keep it at 115. My oven temp fluctuates and requires that I check on it continuously; when I use the electric blanket, I just leave it.
