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Blend ingredients in bowl. That's it!
Once you have tasted the basic recipe, you can choose to dress it up with sour cream, lemon juice/zest, dill, shredded cucumber (patted dry), garlic or relish.
Making yogurt involves a little starter yogurt and milk/soymilk and a few easy steps: 1) heat milk to 185°F if not already UHT pasteurized, 2) cool to 110°F, and 3) add the starter and keep warm for 6-8 hours or until solid.
UHT or ultra pasteurization alters the proteins, thinning the result considerably. Note: All Organic Valley milk that I have seen in Honolulu is ultra pasteurized. Even under ideal conditions, yogurt made with this milk takes 10 hours to reach the consistency of creamy soup. Soymilk, since it lacks lactose, may need a teaspoon or so of sugar to feed the cultures. hillbillyhousewife.com tells how to use mostly powdered milk.
NEWS FLASH: Alton Brown says Organic Valley is his favorite milk to use for yogurt because of its higher than normal quality. He says to use a full half cup of milk powder, 1-2 tablespoons of honey, and to keep the temperature at 115°F. Stay tuned for my next report.
This is a small recipe. You can also make large batches.
If using a microwave, reduce heat to half-power and heat in one-minute intervals, taking care not to let the temperature rise much. Powdered milk added here may help set the yogurt.
120°F kills cultures. A cold water bath with some stirring would work. If UHT pasteurized, you can simply add soymilk from a freshly opened box.
Pour in the yogurt. Stir to distribute. Cover the mixture to avoid forming a skin and keep at 105-110°F for 6-8 hours or until set. A thermos, heating pad or cooler of hot water bottles may help hold the temperature constant. Soy yogurt takes longer and is thinner.
When done, a clear yellow liquid, mostly whey, starts to separate out. For thinner yogurt, stir back in. For creamier, Greek-style yogurt or soy cheese, strain in a gold coffee filter or in a colander lined with cheesecloth, muslin or coffee filter.
Timing Tip: I get better results on warm days than cool nights.
Stay tuned for new findings!
Soak until germinated, then wash three times a day. A strainer or filter in a used container works. Air circulation is very important. Like watering plants, the key is to maintain a consistently moderate moisture level. Too much moisture and mold develops. Too little and the seeds dry out.
It's a good idea to refrigerate the seeds to lengthen their life span. You may want to sprout just one type of seed first before trying a blend. You may also want to experiment with the air circulation depending on the humidity and ventilation of your home. For example, I get better results leaving off the cover of the Easy Sprouter ($15.75 at Kokua Market, last time I checked) and placing it near a window.
For additional tips, you can try http://www.sproutpeople.com.