tag:blogger.com,1999:blog-4504252636545566963.post3188592514393668023..comments2023-06-18T04:04:58.921-04:00Comments on ZafuChi: Making Yogurt for the First Time!Sarahhttp://www.blogger.com/profile/02991954729071731176noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4504252636545566963.post-8168331812823751812009-07-23T07:54:31.489-04:002009-07-23T07:54:31.489-04:00I've been making yogurt every week for over a ...I've been making yogurt every week for over a year. I don't use any fancy yogurt maker either. I start with good wholesome raw whole milk. I may or may not heat the milk first. In summer, I heat it to just 100°, pour it into canning jars with a little starter yogurt from the last batch (no more than 1 tbsp per quart of milk), cover tightly, then set some place warm. If it's sunny, it goes on the deck with a light colored towel over it. If it's a cool sunny day, then use a dark towel. Use a small thermometer to keep a check on the temp. It should be 90 - 100°. <br />If it's too cool out, it goes into a cooler with a jar of boiling water, which you have to reheat every 4 hours or so. <br />In winter, I do not first heat the milk. I set the jars close to the wood pellet stove on a metal tray table until they are warm to the touch, about an hour, then move them farther away to maintain proper temp. <br />Leave the jars sit undisturbed for about 12 hrs., then refrigerate. <br />All recipes I've read say to first heat the milk to 180°, then cool to 110°. But heating raw milk over 110° starts to kill all the good qualities of raw milk. So I tried skipping that step and it works fine.Valerienoreply@blogger.com