Yogurt

(Page 3 of 3)

January/February 1970
By the Mother Earth News editors 
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Finding a fairly constant source of low heat is the hardest part of making yogurt. A gas stove pilot light is usually best but a stove burner at lowest heat can sometimes be used . . . or a heating pad. Place the thermometer in a pot of water that is big enough to hold the yogurt jar. Experiment for several days until you find a combination (moving the pot closer to or farther from the heat source, turning the pilot flame up and down, covering and uncovering the pot with a towel) that maintains a nearly constant 94 degrees F. . . overnight, if possible.

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The rest is easy: Mix the yogurt with the milk, cover, place in the pot, fill to the brim of the jar with water and leave for 8 to 10 hours. Then taste. If the yogurt is watery and still tastes more like milk than yogurt, let it set for a few more hours. If the culture is sour, try a lower temperature or a shorter time with the next batch. Refrigerate.

Be sure to reserve a few tablespoonfuls in a separate jar (to keep it clean) for starter of the next run. When the culture begins to deteriorate, get some more commercial starter.

SPECIAL FLASH: As I finished this piece, I received in the mail the $6.00 packet from Daisy Fresh. There's no time now to really review the Daisy Fresh material, but Joe Reimuller of that company is reallyinto yogurt. If you use yogurt at all, you've got to get the Daisy Fresh info. Joe's method of keeping a culture fresh for a year will more than repay your investment and, if you follow his instructions, there's justno way for you to make bad yogurt.

And, as long as we're dropping names and giving our free plugs, here's another: Chocolate and cocoa are very bad for you. Carob, which tastes even better than chocolate, is very, very good for you. For an absolutely delicious variation on the basic yogurt recipes, try stirring 3 to 6 tablespoons of honey into each quart of milk before you scald it. Then, when you add the culture, stir three to six tablespoons of carob flour into the milk. The resulting yogurt will be rich and chocolately and fantastic. If you have trouble obtaining carob, drop a line to Carob Products. They've got an ad somewhere in this issue.

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