- 1 quart milk
- 3 Tbsp. plain yogurt
Here are Phyllis Hobson's techniques for making yogurt if you do not have an appliance designed for it.
With a thermos
- Almost fill a thermos bottle (preferably widemouthed) with milk heated to 100 degrees F.
- Add 2 tablespoons of plain yogurt and mix thoroughly.
- Put the lid on and wrap the thermos in two or three terry towels.
- Set it in a warm, draft-free place overnight.
In an oven
- Pour 1 quart of milk into a casserole dish and add 3 tablespoons of plain yogurt.
- Stir well and cover the casserole.
- Place in a warm (100 degree F.) oven with the heat off. Let it sit overnight.
On a heating pad
- Mix 1 quart of milk and 3 tablespoons of plain yogurt.
- Set an electric heating pad at medium temperature and place in the bottom of a cardboard box with a lid. (A large shoebox works well.)
- Fill small plastic containers with the milk-yogurt mixture; put on the lids.
- Wrap a heating pad around the containers, then cover with towels to fill the box and let sit, undisturbed, for 5 to 6 hours.
In the sun
- Pour 1 quart warmed milk into a glass-lidded bowl or casserole.
- Add 3 tablespoons plain yogurt and cover with the glass lid or a clear glass pie pan.
- Place in the sun on a warm (not too hot) summer day and let sit 4 to 5 hours. Watch it to make sure it is not shaded as the sun moves.
On the back of a wood-stove
- Many grandmothers made clabber by setting a bowl of freshly drawn milk on the back of the stove after supper.
- Make yogurt this way by adding 1 cup starter to 2 quarts milk and let it sit, loosely covered with a dish towel, on the back of the cooling wood range overnight.
In a crockpot
- Preheat a crockpot on low for about 15 minutes, until it feels very warm to the fingertips.
- Put covered containers of yogurt mixture into the Crock-Pot, cover it, and turn off the heat.
- At 35- to 45-minutes intervals, heat the Crock-Pot on low for 10 to 15 minutes.
|Nutritional Guidelines (per serving)|