Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 The raw yogurt recipe on the WAPF site (and wise traditions) just isn't very great. It actual works better if you use less yogurt and ferment it for longer. Heres a recipe that will give you a milder, thicker, very very creamy yogurt. I learned that trick from Wild Fermentation (the book by Sandor Katz). 1 Tablespoon yogurt as starter for every quart of milk. I make 1/2 gallon at a time in a 1/2 gallon ball mason jar. Heat milk up to 110F, whisk in yogurt, dump in mason jar and shake it up real good after putting the lid on. I store mine in a styrofoam cooler, filled up with water that is like 110F. I fill up the water level to the milk level on the jar. The water in the cooler is touching the jar of milk. If it is a thick stryofoam cooler it should stay above 100F for at least 10 hours. Change the water after to keep the temp up (110F is optimum)that and ferment for up to 24 hours. Do not shake the milk while it is fermenting. It is honestly a lot better this way than using 1/4 cup starter, give it a try and see for yourself. Try some organic turkish figs diced up in your yogurt....its sooooo goood!!! - Quote Link to comment Share on other sites More sharing options...
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