<story><title>For South Asian Cooks, Yogurt Starter Is an Heirloom</title><url>https://www.nytimes.com/2019/02/26/dining/homemade-yogurt-starter-south-asia.html</url></story><parent_chain><item><author>yogurtforyou</author><text>Making (and eating!) yogurt is one of the simplest and most satisfying pleasures in the kitchen.&lt;p&gt;1. Heat milk to 180 degrees (F)&lt;p&gt;2. Let the milk cool to 108-112 degrees (F)&lt;p&gt;3. Add starter*&lt;p&gt;4. Divide into jars and cover with lids&lt;p&gt;5. Leave your jars someplace warm...in a lightly warmed oven in the winter...on the counter in the summer&lt;p&gt;I like mine tart...so I&amp;#x27;ll leave it out for 24 hours. But generally if you leave it overnight, you&amp;#x27;ll have delicious yogurt in the morning.&lt;p&gt;*If you don&amp;#x27;t have access to someone with yogurt to borrow starter, you can get a starter powder in the store. The first generation won&amp;#x27;t have much flavor. But you can re-use a few spoons of your homemade yogurt as the starter moving forward. Each generation will successively develop great flavor.</text></item></parent_chain><comment><author>alexhutcheson</author><text>If you have an Instant Pot (or maybe another electric pressure cooker), it has a &amp;quot;yogurt&amp;quot; setting that automates steps 1, 2, and 5. It will heat your milk, alert you to when to add the starter, and hold the temperature in the desired range for as long as you want. If you&amp;#x27;re lazy like me, you can skip the jars and just make the yogurt directly in the stainless steel inner pot.</text></comment>
<story><title>For South Asian Cooks, Yogurt Starter Is an Heirloom</title><url>https://www.nytimes.com/2019/02/26/dining/homemade-yogurt-starter-south-asia.html</url></story><parent_chain><item><author>yogurtforyou</author><text>Making (and eating!) yogurt is one of the simplest and most satisfying pleasures in the kitchen.&lt;p&gt;1. Heat milk to 180 degrees (F)&lt;p&gt;2. Let the milk cool to 108-112 degrees (F)&lt;p&gt;3. Add starter*&lt;p&gt;4. Divide into jars and cover with lids&lt;p&gt;5. Leave your jars someplace warm...in a lightly warmed oven in the winter...on the counter in the summer&lt;p&gt;I like mine tart...so I&amp;#x27;ll leave it out for 24 hours. But generally if you leave it overnight, you&amp;#x27;ll have delicious yogurt in the morning.&lt;p&gt;*If you don&amp;#x27;t have access to someone with yogurt to borrow starter, you can get a starter powder in the store. The first generation won&amp;#x27;t have much flavor. But you can re-use a few spoons of your homemade yogurt as the starter moving forward. Each generation will successively develop great flavor.</text></item></parent_chain><comment><author>notanote</author><text>For a fun variation: Nordic yoghurt cultures work at room temperature. Viili (Finnish) and filmjölk (Swedish) are a bit more kefir like, and (fair warning) not to everyone’s taste. They are a combination of leuconostoc and lactococcus strains.&lt;p&gt;It might be harder to get a good starter for these in the US. Keeping a yoghurt culture in good health requires commitment too. It’s like having a pet, it needs regular maintenance.</text></comment>