Aaron and Lucy Sherwood:
Milk over double boiler
Aaron and Lucy Sherwood:
Milk gets to minimum 185 F degrees
Aaron and Lucy Sherwood:
Rapid cooling in ice bath to 110 F degrees
Aaron and Lucy Sherwood:
Cool milk to 110 F degrees
Aaron and Lucy Sherwood:
Add Starter Culture, a few tablespoons
Aaron and Lucy Sherwood:
Adding starter - pitching the yoghurt
Aaron and Lucy Sherwood:
Milk sits in blankets
Aaron and Lucy Sherwood:
Wrap pan in blankets
Aaron and Lucy Sherwood:
Yoghurt baby in blankets
Aaron and Lucy Sherwood:
My yoghurt baby
Aaron and Lucy Sherwood:
Yoghurt baby in draft free place
Aaron and Lucy Sherwood:
Yoghurt remains here for 7 hours
Aaron and Lucy Sherwood:
After 7 hours - Yoghurt!!
Aaron and Lucy Sherwood:
Pour yoghurt through cheesecloth to strain
Aaron and Lucy Sherwood:
Straining yoghurt - curd & whey
Aaron and Lucy Sherwood:
Straining out the whey
Aaron and Lucy Sherwood:
Straining whey
Aaron and Lucy Sherwood:
Finished plain yoghurt - refrigerate overnight to thicken