We've established I'm more than a little strange. This is a continuation of the yogurt saga. Even more...

Ingredients:

7 cups Garelick Farms non-fat milk.
2 cups nonfat dry milk (store brand - RichFoods, I think)
1 cup my own plain yogurt

Mix the nonfat dry milk with the milk, and heat to a rolling boil. As mentioned in the other
yogurt page the boiling is supposed to make a firmer yogurt.
Cool the mixture down to about 113°F, at which temperature the yogurt-making cultures[1] are quite happy.
Pour the whole lot, including the yogurt, into an insulated jug.
Cap it and let it sit for four to six hours. I made it around noon, and at 4PM it was done. But I rode
my bike to Groton and back before doing anything, so it was about six hours in the Igloo. Voila!. Yogurt.

Notes:

1) The nonfat dry milk adds milk solids to the yogurt to make it firmer.
2) This sort of indicates that heating the milk to boiling makes it firmer, too.
More than that, though, the taste is less acidic, it seems, and the texture is more like
the yogurt you buy in stores. That's really what we're after, isn't it?
3) Oh, you have to be careful heating the milk to a boil. Stir it constantly over a pretty low flame,
or you'll burn it (as I did - well, it was just browned. The so-called Maillard reaction started to take
place. So be careful. And stir the non-fat dry milk in well before turning on the burner.

[1] The active cultures are:
Lactobacillus bulgaricus
Streptococcus thermophilus
Lactobacillus acidophilus
Bifidus
Lactobacillus casei
Lactobacillus reuteri

Last updated July 6, 2002