It takes a little store-bought yogurt to
make a lot more--and once the production line is moving, you
need never buy bland yogurt again. This recipe comes from the
Middle East, where plain yogurt is a common ingredient in everyday
cooking. Once you get used to making your own, you'll find that
it can be a handy substitute for sour cream, heavy cream, and
cream cheese.
Homemade Yogurt
2 quarts whole milk
1 cup plain yogurt
1 cup half and half
- Bring milk to a boil in a very clean pot
(dirty or greasy utensils won't produce the desired results).
Remove from heat and pour into a glass jar or pottery container;
let stand until cool.
- Dilute yogurt in 1 cup cool milk and the
half and half. Gradually add this mixture to the remaining milk,
stirring slowly and gently. Place container in a protected spot
(it must not be moved or touched). Cover with a lid. Cover container
with a large towel or blanket and allow it to sit at least overnight.
- To obtain a thick yogurt, place 3 to 4
layers of paper towels over the top for a few hours to absorb
the excess liquid. Store yogurt in the refrigerator.
Makes about 9 cups.
