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Hello, Yogurt can be expensive but you can make it at home. Here are a few ways which we learned from doing. Sounds like a chore but once you get the hang of it, it's easy. I'm not selling any products mentioned. Making the Super Yogurt - (Using the Salton YM9, 1-Quart Yogurt Maker) Yogurt is a cultured milk product produced by bacterial action upon lactose (milk sugar). The longer the incubation, the more lactose is broken down, producing more lactic acid (acidic limitation of about 4) which gives the yogurt a more tangy taste. Lactic acid also helps to prevent the growth of undesirable bacteria. Yogurt must be made using Lactobacillus bulgaricus and Streptococcus thermophilus cultures but some brands also use additional cultures. The yogurt used as a starter, as well as the incubation time, will determine the taste and consistency of the finished product. The following recipe will create a yogurt with a texture of soft ice cream and a low 2% butterfat content. It has 2¼ times the nutritional value of milk and most store-bought yogurts.Ingredients: 2+ cups cold water 2 cups instant dry powdered milk 12 oz. can evaporated milk (not skim, unopened can at room temperature) 1½ to 2 oz. active culture yogurt (Stonyfield Whole Milk French Vanilla*)Procedure: (Caution - Use only a rubber spatula or yogurt maker container will need replacement)1. Fill the Salton Yogurt Maker container to the .5 liter mark with cold tap water.2. Add 2 cups instant dry powdered milk while stirring the water to prevents lumps. 3. Heat uncovered mixture to near boiling in microwave oven. (6 min. depending upon power)4. Place in yogurt maker, stir to equalize temperature, cover and let stand 10 min. to sterilize. From this point, all utensils used should be washed in hot water with anti-bacterial detergent.5. Shake can then stir in 12 oz. evaporated milk to bring temperature down to culture safe level.6. Stir in 1½ to 2 oz. starter yogurt.7. Incubate undisturbed 6 to 24 hours (24 is desirable for thickness or lactose intolerants). Dispose of condensation from cover and refrigerate immediately. When cold, dispose of condensation from cover again and gently transfer yogurt to clean storage container, if desired.Suggestions and Notes: 1. Stonyfield, 6 active cultures incl. L. Reuteri*; a nicely balanced yogurt with traditional tartness. 2. Dannon makes a smooth, too mild tasting yogurt, perhaps low in lactic acid, needs 24 hours. 3. Axelrod tastes similar to Lifeway but thicker, good taste & consistency (cultured 14 hrs.). 4. Starter yogurt can be homemade but avoid anything over the 6th generation, they get “tired”. 5. Using 1 cup powdered milk makes a thinner yogurt with 1½ times the nutritional value of milk. 6. Yogurt will keep 3 weeks under refrigeration but freezing may kill some active cultures. 7. Try yogurt mixed with Jell-O or with sliced bananas & topped with strawberries, yummy! *☺Easier: Use an empty store bought 2 lb. yogurt container and place the whole thing, with lid, in the yogurt maker’s container. When finished, just remove from yogurt maker and refrigerate. (Use 15 oz. of cold water, noting the water level on the container so it need not be measured next time; heat, uncovered, in microwave oven until steaming hot but do not boil over.)Variation 1: Substitute whole milk for the water and reduce the dry powdered milk to 1 cup.Variation 2: Substitute a 12 oz. can of evaporated milk for 12 oz. of the water and reduce the dry powdered milk to 1 cup. (makes a rich, thick desert yogurt)~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Making the Quick & Easy Yogurt- (Using the Salton YM9, 1-Quart Yogurt Maker) Evaporated milk is sterilized prior to canning; boiling water is used to warm the mixture. This yogurt has a store-bought consistency with 1.4 times the nutritional value of whole milk. 1. Shake and empty 2 cans of evaporated milk into yogurt maker container. 2. Fill container to 1 liter mark with boiling water and stir. 3. Stir in 1½ to 2 oz. starter yogurt or “kefir”. 4. Incubate undisturbed for 6 to 24 hrs. 5. Dispose of condensation from cover and refrigerate immediately.Easier yet: Use an empty store bought 2 lb. yogurt container and place the whole thing, with lid, in the yogurt maker’s container. When finished, just remove from yogurt maker and refrigerate.Best yet: Align is a drug store item with a list price of $30 for 28 capsules. Use 1 capsule to make 33 oz. of starter then use 1½ oz. (22 times) of the starter to make 22 more containers of 33 oz.; reserve 1 for the next starter. If you limit it to 6 generations, each capsule will make 127 one quart eating containers plus 6 starter containers (28 capsules = 3556 + 168). 8 oz. of 24 hour cultured milk product is equivalent to taking about 10 capsules of Align.
 
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