7
Making Yogurt
Yogurt can be prepared in a large quantity as indicated below, or it can be prepared in individual containers as indicated below.
Several recipes in this booklet call for plain yogurt: Savory Chicken Salad with Jalapeño and Curry (page 14); Chicken Salad with
Tarragon, Fennel, and Apple (page 15); Garlic Cilantro Lime Sauce (page 19); Spicy Yogurt Sauce (page 19).
Batch Method
Ingredients needed:
1 to 2 quarts milk*
2 tablespoons plain yogurt that contains live and active cultures
1. Pour milk into skillet and heat skillet at 180°. As milk heats, stir gently and frequently to prevent scorching.
2. Once skillet reaches 180°, cook milk at least 10 minutes and up to 15 minutes. The longer the milk is kept at this temperature, the
more concentrated the milk protein will be and the firmer the final texture will be. Continue to stir gently to prevent scorching and
protein skin formation on surface.
3. Reduce heat to 110° to cool milk, stirring occasionally. When 110° is reached, the unit will beep.
4. Once skillet has cooled to
110°, r
emove 2 tablespoons of milk from skillet to a small bowl. Add 2 tablespoons of plain yogurt con-
taining live and active cultures to the bowl and mix.
NOTE: Use 2 tablespoons of plain yogurt for each batch whether using
1 or 2 quarts of milk.
5. Add mixture to skillet and stir until blended. The skillet setting should remain at
110°.
6. Cover skillet and continue to heat at 110
°
for 4 to 9 hours. The longer yogurt heats at a constant low temperature (called incubat-
ing), the firmer the texture and the more tart it will be. Once yogurt has incubated to your desired texture/taste, turn off skillet and
allow yogurt to remain in skillet for 2 to 8 hours to develop a strong culture.
7. Remove to container and refrigerate.
NOTE: As a starter for future batches of yogurt, save 2 tablespoons of your homemade yogurt for use in step 4.
Presto Tip: When serving, top yogurt with honey, fruit, jam, or granola, if desired.
Individual Serving Size Method
Ingredients and supplies needed:
1 quart milk*
2 tablespoons plain yogurt that contains live and active
cultures
• • • • • • •
2½ quarts water
7 to 9 quarter-pint Mason jars or
5 to 6 custard cups or ramekins
Aluminum foil
1. Pour milk into skillet and heat skillet at 180°. As milk heats, stir gently and frequently to prevent scorching.
2. Once skillet reaches 180°, cook milk at least 10 minutes and up to 15 minutes. The longer the milk is kept at this temperature, the
more concentrated the milk protein will be and the firmer the final texture will be. Continue to stir gently to prevent scorching and
protein skin formation on surface.
3. Reduce heat to 110° to cool milk, stirring occasionally. When 110° is reached, the unit will beep.
4. Once skillet has cooled to
110°, r
emove 2 tablespoons of milk from skillet to a small bowl. Add 2 tablespoons of plain yogurt con-
taining live and active cultures to the bowl and mix.
5. Add mixture to skillet and stir until blended.
Turn off skillet and unplug.
6. Pour skillet contents into large bowl and clean skillet.
7. Place rack in bottom of skillet and add
2½
quarts water. Plug skillet back in and heat at 110°.
8. Pour cultured milk from bowl into quarter-pint Mason jars, custard cups, or ramekins.
9. Place filled jars, custard cups, or ramekins on rack and cover with a sheet of aluminum foil.
10. Cover skillet and continue to heat at 110
°
for 3 to 9 hours. The longer yogurt heats at a constant low temperature (called
incubating), the firmer the texture and the more tart it will be. Once yogurt has incubated to your desired texture/taste, turn off
skillet and allow yogurt to remain in skillet for 2 to 8 hours to develop a strong culture.
11. Cover jars and place in refrigerator.
NOTE: As a starter for future batches of yogurt, save 2 tablespoons of your homemade yogurt for use in step 4.
Presto Tip: When serving, top yogurt with honey, fruit, jam, or granola, if desired.
*Skim, 1%, 2%, or whole milk
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