... with a little help from my gelatin friends :-)
Initially I used a recipe from an article out of countryside magazine, but it did not stiffen correctly. I kinda wondered about that anyway (plus, it used sugar) cause the way I use gelatin for cheesecake sure is different. I retried the recipe but followed the gelatin directions this time and the yogurt looks great!
Heat milk to 185 degrees and hold there for 5 minutes (kills off competing cultures).
Cool milk rapidly in sink of cold water to about 115 degrees.
Add two table spoon fulls of yogurt live culture.
Sprinkle 1 packet of gelatin in some cold water, let sit for 1 minute.
Add milk with yogurt to dissolved gelatin, whisk very well.
Pour into yogurt maker jars, let incubate for 12 hours.
(the longer the incubation the more bitter the taste)
Refrigerate, which stops incubation and sets gelatin.
like I said, it's yogurt for dummies!
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