Here is how I make my yogart.

This recipe makes about 4 1/2 - 5 quarts of yogart.

VANILLA YOGART

3 3/4 quart warm water (I use 1 quart heavy cream for part)***

1 c. plain yogart (with live & active cultures)

1T. vanilla

4 c. dry milk powder

3 T. unsweetened gelatin

1 c. honey

Soften gelatin in 1/4 cup cold water. Heat slightly to melt. Blend all ingredients except yogart. Bring mixture to 180 F. Cool to 110 F then add yogart and stir well.

Pour into quart jars.

To incubate - in quart jars on a heating pad set on medium and covered with a folded towel. Cover jars with another folded towel.

Yogart will usually set in 4 - 6 hours. If not set wait another 1 - 2 hours. I have actually had to leave overnight before and the yogart is fine it just means the culture was older and needed more time to multiply.

***You can use 4 quarts of any milk you like. 1%, 2%, skim, whole , whatever you like and leave out the powdered milk.

I use the cream and powdered milk for a richer, creamier product.

I hope this is easy to understand. It is very easy to make and it has come out every time I have made it. I have been using this recipe for about 18 months making it about every 6 weeks.

Stephanie/FL

-- stephanie johnson (s.tephj10@verizon.net), January 15, 2002

Answers

will it work without the gelatin?

-- Rose (open_rose@hotmail.com), January 15, 2002.

Rose -

It will set up without the gelatin, but it will be a little runnier. The yogart will set up more firmly as it cools in the refrigerator.

Also, test the yogart with a spoon, rather thank jiggling to see if its ready.

If your yogart does not set up refrigerate and use in place of milk in breads, pancakes, ect.

Stephanie/FL

-- stephanie johnson (s.tephj10@verizon.net), January 15, 2002.

I would rather make smaller batches with fruit. When do you refrigerate the batch.

-- eileen riley (wexford13@cox.net), July 31, 2002.