[Sca-cooks] Greek yogurt RE: cream cheese

[Margaret Rendell]

Susan Lin wrote:
> You can start from scratch - you just need the little "critters", milk and a
> heat stable situation - they sell yogurt makers.
>   
>

(I'm really replying to the person who was concerned about whether it 
was worthwhile to acquire a yoghurt maker, but I seem to have deleted 
that email.)

You don't need a specific yoghurt maker, I gather you can do it in a 
thermos. Or just straight in the container if you have a warm place to 
leave it.

The recipe I have says:
take 1 pint (skim) milk
simmer very gently for 10 minutes to reduce slightly
Let return to lukewarm.
whisk in 2 heaped tablespoons (skim) milk powder and 1 teaspoon natural 
yoghurt*
pour into sterilised jars, cover with foil, leave in a warm place for 
several hours or overnight.
Will firm more after refrigeration

I can vouch for the recipe, but not the use of "jars in a warm place" 
and/or a thermos - I've only ever done it in a commercial yoghurt maker. 
But all the commercial yoghurt maker is anyway is a thermos, with a spot 
to suspend the jar of proto-yoghurt in hot water, to leave overnight, so 
I don't see why you wouldn't get the same effect in something more 
multi-tasking.

* of course it only works if the culture is still alive.

Emma/Margaret
Krae Glas, Lochac/Melbourne, Australia