1. YOGURT MAKING ILLUSTRATED
How to Make Yogurt
Adapted from:
YOGURT MAKING ILLUSTRATED
David B. Fankhauser, Ph.D.  Professor of Biology and Chemistry  U.C. Clermont College  Batavia OH 45103

2. Yogurt A thick, custard-like, mildly acid food.
Usually made by fermenting partly skim or skim milk with a starter culture (bacteria).
Fruit or other flavorings may be added.
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3. Step 1 Sterilize the jars and lids, to be used to make the yogurt.
Place jars and lids in a five gallon pot -- such as a boiling water bath canner – and completely immerse in water.
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4. Step 2 Cover and bring to boil. Boil for ten minutes.
Turn off heat, do not remove lid.
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5. Step 3 Use a pot with a thick bottom to bring milk to a boil.
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6. Step 4 Add one gallon of milk to the pot. Use 2% or skimmed milk.
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7. Step 5 Warm the milk over medium heat.
Do not use high heat as the milk might burn on the bottom.
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8. Step 6
Heat the milk to 185oF-195oF.
Do not let boil.
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9. Step 7
Place the still covered pot in a pan of clean cold water to cool it down.
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10. Step 8 Cool the milk to 122oF – 130oF.
Remove the pot from the cold water.
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11. Step 9 Place one cup of the cooled milk in a two cup measure.
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12. Step 10 Add enough fresh yogurt to bring the level up to two cups.
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13. Step 11
Stir to blend the yogurt starter into the cooled milk until it is homogeneous.
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14. Step 12
Add the yogurt-milk slurry slowly to the cooled milk with stirring.
Stir very well to thoroughly distribute the yogurt starter.
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15. Step 13
Once thoroughly mixed, distribute the inoculated milk to the sterilized jars, filling to the neck.
Cover immediately with sterile tops.
Tighten well.
Avoid hand contact with milk to avoid contamination.
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16. Step 14
Warm a gallon of fresh clean water to 131oF, pour into a clean cooler.
Place in a warm location.
Carefully set the jars of inoculated milk in the water so the bottom of the lids are above the water.
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17. Step 15
Check to see that the water in the cooler is not below 122oF or above 130oF.
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18. Step 16
Let sit undisturbed for three hours.
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