Experiment with different arrangements. For this article, there is a small Coleman camping cooler that measures 10 by 17 by 11 inches (25 by 43 by 28 cm). This size is perfect for holding 4 2-quart Ball canning jars of yogurt and 4 half-gallon jugs of hot water to help keep it all warm.
Heat cold tap water on the stove. Don't use hot water from the kitchen tap—it could contain dangerous bacteria. Instead, put a pot of cold tap or filtered water on a kitchen burner and heat it until it boils. Turn off the burner, remove the pot from the heat, and let the water cool.
Mix milk powder with the water in a blender. Once the water is cool enough to touch by hand (around 110 °F (43 °C)), pour it into the blender and add the milk powder. Blend the mixture until it has a smooth consistency. If you use Country Cream brand, one cup of powder mixed in 4 cups of water makes a regular (thin) yogurt. 3 cups of powder in 3 cups of water makes a thicker Greek Style yogurt.
Stir 1/4-1/2 cup of store-bought yogurt into the milk mixture.
Put the yogurt in jars. Screw the lids on, but not tightly.
Place the jar(s) in a camping cooler.
Fill empty milk jugs with hot tap water.
Place the jugs of hot tap water in between the jars of yogurt. Pour a little water out of some of the jugs if they don't quite fit.
Place a lid on the cooler and leave the yogurt to culture overnight.
Check the progress of the yogurt after 8 or more hours. If it has congealed (like jelly) it is ready. If it is still runny, replace the water in the jugs with hot water and put the lid back on for a few more hours.
Comments
0 comment