I’m trying to avoid buying a yogurt incubator. Anyone have any suggestions?
I’ve made some great yogurt just mixing a quart of milk and one quarter cup commercially prepared yogurt, stirred together, and sitting it outside in the shade on a 100 degree day and it was wonderful! But of course, that only works in the summer.
Please don’t buy a yogurt incubator it’s realy not necessary
I have good experience with the following procedure:
(Quantities in liters and temperatures in deg C)
1 liter milk (I use only fresh raw milk, for store bought milk(*) you may add some CaCl)
1 ts yogurt (the freshest possible)
1 drop enzyme
Pasteurize the milk at 88-92 deg C
Cool to 45-47 deg C, it’s higher then you did it (if store bought milk, just heat it to that temperature)
Add the yogurt and stir well
Add the enzyme and stir thoroughly for 5 seconds
Cover the pot with a lid an wrap the whole “package” all around with a wool blanket or two (depends on the blanket).
Leave to incubate for 6-7 hours, more time left, you’ll get a sourer yogurt or even “labne’h”.
Now you have to refrigerate the freshly made yogurt.
I promise, you’ll love it.
(*)Store bought milk-should not be ultra pasteurized!!!!!