MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: How To Make Yogurt In A Rice Cooker
Categories: Snacks
Yield: 3 Pints

3/4 c Yogurt; this is the starter
5 c Milk; whole milk works best

Oops, i have half a gallon of milk that is past the expiration date.
It doesn't smell bad yet, but there is no way i will finish it in
time as it is. I could turn it into yogurt!

First, i gather my equipment:

* Big measuring cup
* Candy thermometer
* Rice cooker (a crock pot would also work)
* Thick-bottomed sauce pan
* (3) Glass pint canning jars and lids
* Wooden spoon

I fill the rice cooker a little under half full with water. I turn it
on "cook" to heat up the water. While it is heating up, i go to the
stove.

I measure 5 cups of milk into the sauce pan. I set the burner on high
heat and bring the milk to a boil, stirring constantly. The milk will
start steaming. When i see a small amount of foam, i know to watch it
carefully, because when it starts to boil the foam can rise up very
quickly and overflow the pot. When it does boil, i remove it
immediately from the heat.

Now comes the most difficult part of the process, because it requires
patience. I attach the thermometer to the saucepan with the bulb
under the surface of the hot milk. I stir the milk continually. If i
forget to stir, a skin will form on top. I can either scrape the skin
off, or stir it back into the milk. I continue stirring until the
temperature lowers to 115 F. This takes a while and that is why it
requires patience. Whew! The hard part is over.

Once the milk temperature lowers to 115 F, I scoop in 3/4 cup yogurt.
(Roughly 1/4 cup yogurt per 1 pint milk.) I stir it into the milk
until it is evenly mixed.

Now i turn off the rice cooker. I measure the water temperature in
the rice cooker. It is probably too hot by now. I add cold water
until it lowers to 115 to 120 F. If necessary, i remove water to
reduce the level to just under half full.

I pour the cultured milk into the canning jars. I set lids on top,
but i don't screw on the metal canning rings. I set the jars into the
rice cooker, partially submerging them in the warm water. I put the
lid on top of the rice cooker. I am basically using the rice cooker
as an incubator for the yogurt culture. Then i let the jars sit all
day.

The yogurt will set and be thick in 6 to 8 hours, but the result is
too mild-flavored for me. I let it sit a total of 12 to 16 hours in
order to achieve the desired tangy flavor. When it is done, i put the
canning jars in the refrigerator. Then i clean up the kitchen.

I read that yogurt makers in India use the leftover whey from the
previous batch of yogurt as the culture/starter for the next batch. I
have not tried this yet.

Recipe by Ben C.

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