Heat one pint of skimmed milk to boiling and continue boiling for 5 to 10 minutes. Cover with a clean towel and cool to 110° to 115° F. Dissolve two to three Yogurt tablets in a little of the warm milk and add to the boiled milk. Set in a warm place (a little warmer than for bread), covered for 10 to 20 hours, or until it begins to coagulate. In the winter time it may be necessary to set in a pan of warm water, 110° to 115° F., and cover. Renew the water every hour or so. When coagulated, set in refrigerator.
The next day sterilize another pint of skimmed milk and cool to 110° to 115° F. Then add % cup of the previous batch, first having beaten it with an egg beater to break up the curd. Set in a warm place 5 to 10 hours, or until coagulated, and put in the refrigerator. Beat just before serving. Repeat each day, using some of the previous day's batch as a starter. As the Yogurt grows older and more acid, use a little less of the starter. As it grows older it will also take less time to start it. It takes two or three days before a pleasant flavor is developed. Serve with ^ cream if desired.
2 cups cream 4 cups milk.
2 cup Health Koko 2 cups water.
The fireless cooker and the thermos bottle lend themselves admirably to the making of yogurt.
When the fireless cooker is used, it is important that the entire space in the cooking utensil should be filled. If the starter is not sufficient to fill the cooker pail, place it in a pudding dish and surround with warm water about the temperature of the milk. Let it stand 12 to 20 hours. Even though it should be somewhat wheyed, it is still valuable as a starter. The succeeding batches of milk will take much less time for the souring than the first one.
When using the thermos bottle, see that it is well cleaned. Wash in hot soapsuds or some sal-soda dissolved in hot water. Fill with hot but not boiling water and let stand stoppered until ready to fill with the milk. Leave about one-half inch space between the milk and the stopper. Prepare just the same as described above, except that the milk should be cooled only to 120°. Place it in a thermos bottle and let stand 12 to 20 hours. Wide variations in the time must necessarily be given, as the age of the tablets affects the activity of the germs which bring about the souring of the milk. If the milk is not coagulated at the end of the minimum time given, recover the milk and let stand a few hours longer. The first batch or starter requires considerable patience, but the succeeding batches are easily coagulated. It is advisable to make a new starter from the tablets every two or three weeks.
Kumyss, kefir and other sour milk preparations are made similarly, though specific directions usually come with the packages.