Serves: 5
Total Calories: 107
1. Bring the milk to a boil, stirring frequently with a metal spatula in a heavy aluminum saucepan. (Do not use lightweight stainless steel or nonstick Teflon or Silverstone-coated saucepans stainless steel is not a good conductor of heat, invariably burning the milk, and, and in the coated pans a layer of brown skin forms at the bottom of the pot, ruining the entire project.)
2. Alternately, put the milk in a large microwave-safe bowl and boil, uncovered, on high power until bubbles rise to the top, 9 to 10 minutes. Remove from the microwave as soon as it bubbles.
3. Transfer to a yogurt pot (preferably ceramic, though any container will do), and cool until milk registers 118°F to 120°F on a meat thermometer. Stir in the yogurt starter and cover with a loose-fitting lid.
4. Put a pot holder on a shelf in a kitchen cabinet. Place the yogurt pot on top of the pot holder, fold the towels in half and cover the yogurt pot snugly on every side. This insulates the pot and helps maintain the ideal temperature necessary for the multiplication of the yogurt bacteria. (You can also place the yogurt pot in a turned-off gas oven with a pilot light to achieve the same effect.)
5. Allow the milk to rest undisturbed 3 to 4 hours. Then check to see if the yogurt is set. When you do this, do not pick up the pot or place a fork in the yogurt. Simply uncover the pot and see if the yogurt is firm--almost like gelatin. You may see some water liquid over the yogurt disregard it. (You may remove it after chilling the yogurt.) Once the yogurt is set, refrigerate it immediately. The longer freshly made, fully developed yogurt sits unchilled, the stronger and more sour it gets. Serve chilled.
NOTE: To sweeten yogurt that has soured over time, Indians routinely drain out the whey and then mix in some milk (and type will do). The milk adds its sweetness and lends a freshly made flavor to yogurt.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Homemade Yogurt recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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