Thursday, January 6, 2011

Homemade Yogurt

Lately I've been on a yogurt kick. 
I like it plain, unsweetened,  
mixed with some yummy this or that, and . . . 
homemade!


I had to work up my nerve to do it. 
For a while I was a little hung-up on the idea of growing things 
in my kitchen--cultures, or bacteria, or what have you.

Then I saw (while visiting my sister) 
the ease and domestic grace that is homemade yogurt, 
and I was convinced. 

The process is simple. 
The result: mild, creamy, and inexpensive.

You need two ingredients:

MILK
(I use whole milk, but you can use what you like.)

YOGURT
with active cultures
(I've found that Greek-style yields a creamier result than other kinds.)


1. Pour the milk (as much as you like) into a pot 
and heat it until just before it boils.

(This kills off anything that might be in there 
that you don't want to grow.)


2. Let the milk cool a bit (maybe ten or fifteen minutes).

3. Pour the slightly cooled milk into a bowl 
and add a couple of spoonfuls of yogurt.

(This introduces the hardworking active cultures.) 


4. Cozy-up your bowl of hot milk in a towel 
and find a way to keep it warm for 4 or more hours.

**UPDATE: I usually keep it warming overnight--10 to 12 hours or so.

**NEW UPDATE:  Tip: You know the milk is cool enough to add 
the yogurt when you can keep your finger in it for 10 seconds or so. 

Also, don't stir the milk/yogurt while you wait for it to thicken. 
I only did this once and it messes with the consistency. 

And, I've always read that you want to wait 6-24 hours 
for it to be done.  The longer it "cooks" the less lactose it retains.
-care 

(Thanks, sis!) 

I keep mine on the warmer at the back of my stove 
(with the stove on low).


My sister rests her bowl on an electric heating pad 
and wraps a towel around the whole thing.

You basically want a warm environment for a long time.

5. When it reaches the consistency you like, stick it in the refrigerator.


Enjoy!

5 comments:

  1. Too easy! Do you have a great granola recipe to go with it? If not, I'll share!

    ReplyDelete
  2. I made granola this morning too after looking at your yummy yogurt. I don't have enough milk today to make it today.

    6 cups oats
    1/2 honey
    1/3 oil
    coconut, raw

    Bake at 325 for 30 minutes on a lined cookie sheet, stirring every ten minutes.

    Remove from oven into a bowl and add whatever
    dried fruit you want, I use cranberries, raisins, apricots.

    If you use nuts add raw before baking and roasted afterward.

    Yummy.

    ReplyDelete
  3. Sounds great, Ginger. I'm going to try it!

    ReplyDelete
  4. Tip: You know the milk is cool enough to add the yogurt when you can keep your finger in it for 10 seconds or so Also, don't stir the milk/yogurt while you wait for it to thicken. I only did this once and it messes with the consistency. And, I've always read that you want to wait 6-24 hours for it to be done. The longer it "cooks" the less lactose it retains.
    -care

    ReplyDelete

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