I can't believe it! I made 4 quarts of yogurt, and I've been having a lot of fun "cooking" them in a hot car for 8 hours. This has worked great, 4 quarts at a time.
But this last batch is soft, but when lifting a spoonful it stays attached to the rest of it in the bowl for about 4 inches of lift, like string cheese. I'm wondering if the milk cooled off a bit before the car really heated up enough. It's interesting to eat, but I'm wondering what caused this to head towards cheese texture? Anyone?
3ggs, it's easy! You can use whole organic milk, and glass quart canning jars, so they are reusable, not just recyclable. You heat the milk until it's 115 degrees, when tested on the wrist it's hotter than you'd give a baby, a little "bite" feeling, but nowhere near boiling or steaming. You put 4 heaping tablespoons of naturally made yogurt, not the kind with gelatin in it, in each quart jar, fill with warm milk, use the lid, and place in a hot car for 8 hours, then refrigerate overnight. It's real yogurt, thick but drinkable, tangy. Not with a pudding texture. It's great! And about 1/4 the cost.
I just realized that I had canned tomatoes in the pot I heated the milk in, and although it was "clean" maybe there was enough acid on it that it acted like rennet and it went towards the mozzarella direction! This might be something interesting to play with!
