CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689eb26   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy Homemade Yogurt   
    Categories: Five, Dairy   
         Yield: 1 3/4 quarts   
       
         2 qt Whole milk; the fresher the   
              - better   
       1/4 c  Heavy cream (opt)   
         3 tb (to 4 tb) plain whole milk   
              - yogurt w/live & active   
              - cultures   
       
     Rub an ice cube over the inside bottom of a heavy pot to   
     prevent scorching (or rinse the inside of the pot with   
     cold water). Add milk and cream, if using, and bring to   
     a bare simmer, until bubbles form around the edges,   
     190ºF/88ºC. Stir the milk occasionally as it heats.   
        
     Remove pot from heat and let cool until it feels   
     pleasantly warm when you stick your pinkie in the milk   
     for 10 seconds, 115ºF/46ºC. (If you think you’ll need to   
     use the pot for something else, transfer the milk to a   
     glass or ceramic bowl, or else you can let it sit in the   
     pot.) If you’re in a hurry, you can fill your sink with   
     ice water and let the pot of milk cool in the ice bath,   
     stirring the milk frequently so it cools evenly.   
        
     Transfer 1/2 cup of warm milk to a small bowl and whisk   
     in yogurt until smooth. Stir yogurt-milk mixture back   
     into remaining pot of warm milk. Cover pot with a large   
     lid. Keep pot warm by wrapping it in a large towel, or   
     setting it on a heating pad, or moving to a warm place,   
     such as your oven with the oven light turned on. Or just   
     set it on top of your refrigerator, which tends to be   
     both warm and out of the way.   
        
     Let yogurt sit for 6 to 12 hours, until the yogurt is   
     thick and tangy; the longer it sits, the thicker and   
     tangier it will become. (I usually let it sit for the   
     full 12 hours.) Transfer the pot to the refrigerator and   
     chill for at least another 4 hours; it will continue to   
     thicken as it chills.   
        
     NOTE: If you want to make Greek yogurt, set a colander   
     or sieve over a bowl and line the colander with   
     cheesecloth. Take your finished yogurt, either before or   
     after you've chilled it, pour the yogurt into the   
     colander, and let it sit in the refrigerator for 2 to 6   
     hours to drain. (Keep an eye on it, and when it looks   
     thick enough to your liking, transfer it to a jar; if it   
     becomes too thick, stir some of the whey back in.)   
     Reserve remaining whey for smoothies, soups or lemonade,   
     or for marinating poultry.   
        
     By: Melissa Clark   
        
     Yield: 1 3/4 quarts   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Not a real tagline, but an incredible soy substitute...   
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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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