Lately, we've been making yogurt by the gallon. Mostly because we eat the 1/2 gallon batches too quickly. I have eliminated the double boiler to get the milk up to the right temperature because I don't have pots big enough. I keep the stove temp at about medium, insert the thermometer, and stir. The milk will scald a little on the bottom but that does not seem to hurt the yogurt in the end. You want the milk to get to between 185 and 195 degrees.
Meanwhile steam clean your bottles to hold the finished yogurt. I end up with about six jars. These are old pasta sauce jars, the covers are in the boiling water under the jars. Don't toss the heated water, it may be used later.
After the milk has reached 185 to 195 degrees, it needs to be cooled down to about 130 degrees. I place the pot with the milk into a sink with cool water. The heated water will be used later so don't dump it.
Once the milk has cooled to 130 degrees, add in the yogurt starter. I use about a cup of yogurt from my last batch as the starter. You can use plain yogurt from the store. If this is your first batch, make sure the yogurt says it has live cultures in it.
Just toss it in the warm milk and stir. The temperature will drop to about 122 degrees. The yogurt tends to stay in clumps, I use a whisk to break it up as much as possible.
Pour the mixture into the sterilized jars and cover.
Place the jars into the coolers and add warm water till near the top of the jars. Use the thermometer to make sure that the water is about 122 degrees.
Cover the coolers and let it sit overnight or about eight hours. If the temperature does not drop below 104 degrees, you should have a very nice batch of yogurt.
Refrigerate and use as needed. For even better yogurt, strain and convert to Greek yogurt. (see previous blog)
If you make Greek yogurt, save the whey, (the liquid that drains off) and drink it after you exercise. It is better than any sports drink for rebuilding muscles after a hard work out. Plus its been digested by the yogurt cultures, so it does not make me sick like milk would do. (I drink it plain, but you may want to add a sweetener)
I also understand that a restaurant in Portland OR is poaching halibut in whey. (I haven't tried that yet)
