Putting back

Ran up on a tropical fruit sale at the grocery store a couple weeks ago. Been canning, freezing, going back for more supplies.

Got a lot of good ideas about Low and No sugar preserving from the Internet.
Also found an easier Yogurt making recipe than I have been using.
Couldn't find Plain Yogurt at the store so got a couple of small containers of No Sugar-Vanilla flavored with live culture. Made up a quart of the Milk mixture and added 3 Tablespoons of Starter. Sure enough I had a good mild flavored Yogurt in a few hours. I like it because it isn't obscenely sour like some of the commercial brands. It makes a good base for Curry and Vindaloo sauces.

BTW: I found an interesting and useful tip about Flavorings while Surfing...Packages of Unsweetened Soft Drink Mix powders ( you know, the "KOOL" Pitcher guy ) are ideal to keep on hand for a "Pinch" of Fruit flavor for Dry Herb and Spice mixes as well as flavoring Sauces. I used Lemon with Curry and it worked well.

Heating Pad Yogurt

Heat Proof Surface
Heating Pad
Big Pot-- You know the one I mean, Dutch Oven.
Candy Thermometer -- Instant Read is better
Funnel
Strainer
3 Heat Proof Glass Quart Jars with Lids
Iced Tea Spoon

This needs to be properly Refrigerated until use.
2 Cups Dry Milk Powder dissolved in
6 Cups Water*
*I don't care if you use 6 Cups of Milk
6 generous Tablespoons Plain Yogurt**
Don't plan on adding the Yogurt until you are ready
for the actual making to begin.


TRIAL RUN FOR TEMPERATURE:
Set up your Heat Proof Surface--
Put Heating Pad in Place and make sure you can see and reach the Control.
Place Pot on Heating Pan
Measure 2 Cups of water in each of your Quart Jars.
Place Jars in Pot
Carefully add 110 degree water to pot until the "Pot" water equals the Jar water.
Turn the Heating Pad to LOW.
Make a NOTE OF THE TIME.
Check every Hour until Jar water is 110 degrees.
You want to keep it under 120 degrees.

When you are at or between 110 and 115 sustained temperature
put 2 Cups Milk in each of 3 Clean Jars.
Add 2 Tablespoons Yogurt Starter to each Jar and Stir Well.
Place the Lids on the Milk mixture.
Take the "Water Jars" out of the Pot and put the
Milk/Yogurt mixture in the warm water.

I usually do a 2 Hour initial heat and after that do a 1 Hour ON -- 2 Hour OFF.
I wrap a Towel around the Pot while the Heat is OFF.
Remove it when ON.

How Long Does It Take??
Depends on:
Richness of Milk and Freshness of Yogurt Starter.
Controlled Temperature.
Check at 8 Hours.
Use your Iced Tea Spoon to scoop a little from one of the Jars.
If it is FIRM -- WAHOO!! You are good to go.
If not, keep checking.
Refrigerate.
Clean Up.
Don't worry if you see Clear Liquid on top of Milk mixture.
That is Ok, you can drain it off after the yogurt is made.
Now, you have my permission to dump the Yogurt out
of 2 of the Jars and Divide and Flavor it.
Hey, it's your food.
I would keep at least a Cup of Starter for the next batch.

I make Buttermilk and Yogurt because it is convenient.
It's a weekly event at my house.
Next time,
towwad