Yogurt Book?

[kbond]

So, my daughter just qualified for WIC, which means that we're about to be inundated with milk. Since we don't really drink milk but we do eat a lot of yogurt, I figured that we'd use the milk to make yogurt.

I'm okay with the idea of doing it without a yogurt maker and just using the oven or crockpot or whatever. But, I'm horrible at remembering things from threads or even remembering where I've written down things, and I'm hoping that you might have some book recommendations for making yogurt that will start with the basics. (Because I can keep track of cookbooks and bring them into the kitchen.) I.e. I've never, ever done this before, seen anyone do it, and really, I need very basic "Do X. Then Y." type directions.

I've seen The Book of Yogurt by Sonia Uvezian on amazon, and it has good reviews. Is it a good book? Does it have like a first chapter that tells you how to make yogurt without specialty equipment?

[BedHead]

I have The Book of Yogurt - it's what got me started on making my own. It talks about all different ways of incubating and has lots of yummy recipes in it too. I haven't looked in it for a while, but if I recall correctly the method they use mostly calls for heating the milk up way higher than you'd want to heat raw milk, so if you're using raw milk for your yogurt you'd have to modify the method.

[kbond]

We won't be using raw milk since it's not covered by the WIC coupons at least now. Thanks for the tip though.

[ms.shell]

i haven't read a yogurt book, but it is really pretty simple. i learned everything from this EXCELLENT page: http://biology.clc.uc.edu/fankhauser...YOGURT2000.htm

i just made notes with the correct temps for heating and cooling. the only equipment you need are a candy thermometer and heavy bottomed pan. GOOD LUCK!

ps...after you make yogurt, try his (Fankhouser's) yogurt cheese....so simple and SO good! We eat more yogurt cheese (with herbs) than yogurt.

[pixiepunk]

you should get yourself some kefir grains too! it is absurdly easy to make kefir (stick milk in jar with grains, let sit, strain kefir from grains, repeat). and you can make kefir cheese just like you make yogurt cheese. and then you'll have the whey left over to use when cooking.

like a pp said, it's very easy to make yogurt. the way i do mine i do a 'double boiler' method, where i put the milk in quart jars and then put the jars in the boiling water. that way the milk can't burn, the pan doesn't get dirty, and it's already in the container i'm going to use to incubate it.

with pasteurized milk, you want to heat it up to about 185 degrees F (that's what the candy thermometer is for, keep it in the milk to track temp). then cool it back to about 112 degrees F (on the counter or in the fridge). when it reaches that temp, add your starter (either 2 Tbsps of yogurt with live and active cultures or freeze-dried starter), make sure it's stirred in really well. then put the lid on and incubate. i have a small igloo cooler and i just wrap the jars in towels and stick them in the cooler on the counter for about 8 hours. works great!