Using the calcium powder that comes with Pomona's Pectin is not necessary if the milk has calcium in it naturally or is calcium fortified. If your milk does not have calcium, we recommend adding 1 teaspoon of calcium water per cup of milk. Add the calcium water to the milk before you heat it. Stir well. Make the calcium water according to the directions that come with Pomona's Pectin (front side of recipe sheet, lower left corner).

When you have heated the milk to its hottest point, take a cup of the hot milk and put it in a cup for an immersion blender or in a food processor or blender.

Add the appropriate amount of pectin. We recommend using 1 teaspoon of pectin per 1 quart of lowfat or full fat animal milk. For non-fat animal milk, or non-animal milk, you may need up to 2 teaspoons of pectin per quart. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Run the machine for a good solid minute. Lift the lid and look for undissolved clumps of pectin stuck to the sides. Push any clumps onto the milk and run the machine until there are no undissolved clumps of pectin and the milk is perfectly smooth.

Add the pectinized milk to the rest of the milk and stir to get the pectin well distributed throughout all the milk.

Proceed with your yogurt recipe.