Yield 5 gallons
Ingredients Amount
Whole milk 5 gallons
Non-fat dried Milk 2 #
Whole, plain yogurt 1 qt.
2 quart plastic containers with lids 10 each
Method:
1. Combine Milk and Non fat dry milk powder, stir to dissolve
2. Place milk in 8" deep hotel pan, place in convection steamer until heated to 190F. Remove from steamer
(You may also heat milk in a large pot on the stove top, be careful not to scorch)
3. Heat plastic containers and lids in steamer for 2-3 minutes in perforated pans to sanitize. Remove.
4. Fill hot containers with hot milk and cover with hot lids. Allow to cool to 100-105F.
5. Add 2 TBSP plain yogurt to each 2 qt. container of milk, whisk in to incorporate.
6. Place covered containers of milk on sheet tray and put in warm area for 12 hours to ferment.
7. At end of fermentation, place finished yogurt in cooler.
Note: During summer, when kitchen is warm, fermenting milk may be left at room temperature over night. During cooler moths it is best to place milk/yogurt mixture in oven with pilot light on ONLY - no heat - to ferment over night.