Yogurt recipe courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio

Ingredients

Yogurt starter

Milk

Directions

Yogurt is a culture of a specific bacteria in milk. Any type of milk can be used for yogurt. The best flavor is obtained from fresh cow’s milk. Reconstituted dried milk is also good if carefully prepared.

1. Reconstitute dried milk as recommended by the manufacturer for whole milk. Boil the fresh milk, watching carefully to avoid scorching or boiling over.
2. Remove from heat, cover, and cool to 43 °C (110 °F). Remove the scum, stir and add 1 tsp yogurt. This is the starter. Stir once and cover.
3. The yogurt culture must now be incubated in a warm place free from draughts, where it will not be disturbed for several hours.
4. Put 2 cups of cold water with ½ cup of boiling water in a large metal or enamel pan. Then lower the container of milk and starter into the water, being sure the water does not reach the edge of the yogurt container. Cover with a lid and a thick towel and place in a cold oven on top of a cupboard and leave for 5-8 hours depending on the quantity and room temperature.
5. Chill and use. Keep in the refrigerator for 3-4 days. The yogurt is ready when it is ‘set’, that is when it is no longer liquid.
6. Yogurt for the starter can be obtained from commercial sources.

If one is careful to keep all the materials used in making yogurt meticulously clean and allow the milk to come fully to the boil, it should be possible to continue making yogurt indefineltely. In practice, however, yogurt making may be unsuccessful or uninterrupted for many reasons. A starter can be kept for long periods by freezing some good yogurt in a small container. This yogurt can be removed and used as starter when needed, though it may require a longer time to ‘set’ at first. always remember to save some prepared yogurt for the next batch.

Try using thick yogurt in the following ways:

• Use as low calorie but delicious salad dressing, salted with the addition of fresh herbs or chopped raw onion to taste.
• Mix an equal quantity with boiled salad dressing or commercial mayonnaise.
• Add chopped herbs or onion to taste.
• Serve alone in a separate bowl with fruits and fruit salads.
• Mix 2 dessertspoons of honey into a cup of yogurt and serve with fruit salad or sliced pawpaw or pineapple.
• Serve alone as a dessert sprinkled with brown sugar or honey.

As a light lunch, serve a cup of yogurt mixed with ¼ cups  chopped fruit. For example, scoop the orange flesh out of halved fruits, chop or mash a ripe banana or chop a pineapple.