Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: "MAKE YOUR OWN GROCE---------------------

-----------------PER SERVING: CALORIES: 150----------------------

------------------FROM : THERESA MERKLING-----------------------
1 qt Milk at room temperature -yogurt w/active cultures
1 T Heaping plain commercial At room temperature

Pour the milk into a pot; heat and stir over med-low heat until it
boils; remove from heat. Partially fill your kitchen sink with cold
water; immerse the pot in the water to cool the milk temperature down
to a lukewarm 110F; stir the milk occasionally so that cooling will
be even. To determine 110F, either use a thermometer (the Salton
yogurt maker comes with a spoon with the thermometer in the handle)
or the pinky test: Immerse your little finger into the milk; swish it
around once then count to ten; if the liquid is comfortably warm [but
not cool enough to be on a par with your own 98F body temperature] it
is 110F. If the liquid's heat makes you remove your finger, let it
cool down further before retesting. When the milk is 110F, remove the
pot from the water. Work quickly, stir in the commercial yogurt into
a small mixing bowl; slowly mix in about 1 c of the 110F milk.
Gradually pour and blend the bowl's mixture back into the pot of
milk; stir continuously as you pour. Pour the contents of the pot
into whatever containers you will use for incubating (never incubate
in metal containers). Follow your choice of instructions in the
following "Three Ways to Set Yogurt" recipe. When set, refrigerate
the yogurt about 5 hours before serving. Yogurt will keep in the
refrigerator for about 2 weeks. Other tips: Use absolutely clean
utensils so no other bacteria will compete for space. Use 1 heaping
Tbs. of starter-yogurt per quart of milk; with any more you run the
chance of getting a watery yogurt. Once yogurt begins to set or
incubate, do not move or disturb it in any way until it has
completely thickened. Do not blend any syrups or preservatives into
the milk you will turn into yogurt before it sets; Preservatives will
stop the culture from growing. It's best to add flavoring after the
yogurt has been chilled. Remember to save a bit of your homemade
yogurt to become the starter-yogurt for the next batch. Continue
using this culture until you notice that the quality of your yogurt
is decreasing, then it's time to buy some plain commercial yogurt and
begin again.

Submitted By SALLIE KREBS On 02-23-95

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