Homemade Yogurt par Kreposuc

Makes 4 cups

• 5 cups whole, low-fat, or skim milk
• 1/4 cup plain yogurt with active cultures

1. In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently over medium heat, to 185°. Remove from heat, and let cool to 110°.

2. Place yogurt in a medium bowl. Using a whisk, gradually stir in cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover the bowl with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90°F), and let sit until milk begins to thicken around the edges and the yogurt is set, about 5 hours.

3. Place bowl in refrigerator until completely chilled. Reserve at least 1/4 cup of this yogurt to begin next batch. Refrigerate for up to 2 weeks in an airtight container.

Ben voila ma recette de yaourt, je laisse pendant 5 ou 6 hr sur le comtoir (pas forcement a 90F) mais ca marche. Il faut bien mesurer la temperature,mais c'est si simple!!!