Making Yogurt

1
Making Yogurt
2
Materials Needed

• Half-pint carton of milk
• 500 ml beaker
• Powdered milk
• Heat source (Bunsen burner, hot plate, etc)
• Thermometer (0-100C)
• Starter yogurt culture (any non-flavored yogurt)
• Incubator
• Refrigerator

3
Procedure

• 1) Pour the half-pint carton of milk into a
  beaker.
• 2) Add 11g of powdered milk to the beaker and
  stir. Heat to 96º C, stirring constantly. Do not
  boil! Keep the heat at low to medium.
• 3) Cool milk to 46º C while continuing to stir.

4
More Procedure

• 4) Add 5 ml of starter yogurt culture to the
  empty milk carton. Pour the cooled milk into the
  carton and staple shut. Label the carton with
  date and student name.
• 5) Place in an incubator at 39º C until it
  coagulates (6-8 hours).
• 6) Remove the carton from the incubator and cool
  to 10º C in a refrigerator.

5
What to do for incubator?

• Option 1 Buy a yogurt maker. Directions
  included!
• Option 2 Buy a heating pad and a cooler. Set the
  heating pad on low (39ºC).

6
The final product

• You can add your own jam or fruit to flavor your
  yogurt.
• I suggest you also add at least one teaspoon of
  sugar to the yogurt! It is a little tart at first
  without it. (1 teaspoon sugar8 oz yogurt)
• The yogurt may not taste the same as it does in
  the store, but nothing is perfect!