Cittasanto wrote:Anyone make yogurt? or got some advice on how to do it?
Here is how I learned it from an iraqi friend:
1 quart (1⁄4 gallon)
of (non-pasteurized, non-homogenized)
milk and about a gill (1⁄4 pint)
of natural yoghurt.
This is, what you do:
Heat the milk until just before it it boils.
Take it of the heat. Stir the yoghurt into the milk.
Put a towel or something esle around the pot (to keep it longer warm longer).
Let it be like that for 24h.
Voila! The joghurt bacterias turned the milk into yoghurt.
Regards, :-)P.S: Haha, took me a while to convert the volume units. In metric it's 1l and 150ml.
P.P.S.: Pardon me for that broken english.