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TFALU79_Yogurteo_yogurteo 10/05/12 20:03 Page12
RECIPES
Quick and Easy Plain Yogurt
1 quart (4 cups) Grade A UHT boxed, shelf-stable 2% or whole milk, like Parmalat
at room temperature
1 (6-ounce) container prepared plain yogurt, at room temperature
or 1 (5 g) envelop powdered yogurt starter
1. Gently whisk together the milk and plain yogurt or powdered starter. Avoid frothing.
2. Fill the yogurt jars with an equal amount of the milk mixture.
3. Place the jars in the yogurt maker and cover with the lid.
4. Set the yogurt maker for 8 hours. Press the start button.
5. Refrigerate the yogurt at the end of the program, up to one week.
Traditional Plain Yogurt
1 quart (4 cups) 2% or whole milk
1 (6-ounce) container prepared plain yogurt, at room temperature
or 1 (5 g) envelop powdered yogurt starter
1. In a saucepan, over medium heat, bring 1 quart (4 cups) 2% or whole milk to boiling
point (165 to 180 degrees F). Remove from heat and let cool to 112 to 115 degrees F,
monitoring the temperature of the milk with an instant read thermometer.
2. Gently whisk together the cooled milk and plain yogurt or powdered starter. Avoid
frothing.
3. Fill the yogurt jars with an equal amount of the milk mixture.
4. Place the jars in the yogurt maker and cover with the lid.
5. Set the yogurt maker for 8 hours. Press the start button.
6. Refrigerate the yogurt at the end of the program, up to one week.
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