14 Valentines - Enough For All Recipe 7: Homemade Yogurt
For 14 Valentines
Homemade yogurt is cheaper and tastes better than almost any yogurt you can buy in stores and doesn't contain preservatives. Also, it's astonishingly easy!
Homemade Yogurt
As much milk as you want yogurt - any kind of milk you like
2 tbsp of plain yogurt for every 4 cups of milk.
IF YOU WANT
Jam
Honey
Nuts
A cooking thermometer
If you have a fresh, unopened container of pasteurized milk... Congratulations! You have just made your life easier, skip the next step and simply heat the milk until it is good and warm, on the stove, in a warm oven, or in the microwave.
If you have an already opened container of milk, or unpasteurized milk, you're probably going to want to make sure it is clean of other bacteria first. Place the yogurt in a pot on the stove and heat until it is at least 120 degrees, or until it starts to bubble and is just about to boil. Allow to cool until it is between 100 and 110 degrees - or until a drop of milk feels hot but not uncomfortable on the inside of your wrist.
Whisk in the starter yogurt or beat it in thoroughly with a fork. Put it in a clean bowl or container and cover it with a lid, plate or plastic wrap. Place in a warm oven, over a stove pilot light, or, in a pinch, on a table or windowsill in a warm room. Other good options include in a crockpot on the lowest setting, on hot plate on low or on top of a heating pad. Allow to stand for 6-12 hours. The longer it stands, the more flavorful it becomes and also the more likely that the whey will begin to separate out.
You may serve immediately, plain or mixed with the topping of your choice, or refridgerate before serving for a firmer texture. If the whey (that clear yellowish liquid) separates out, you can mix it back in for a stronger flavor or pour it off for a more mild flavor.
Homemade yogurt keeps for at least a week, often two or three weeks, in the refridgerator. You can use some from your last batch to start a new batch.
Note on yogurt making: Using yogurt to make yogurt? Isn't that cheating? Well, no, it's the only reliable way to get the right lactobaccilus bacteria short of expensive and hard to find yogurt culture kits. Plain yogurt, the cheaper and plainer the better, is the easiest and best starter for basic home yogurt making. You can also read this entry on Dreamwidth (
comments)
Homemade yogurt is cheaper and tastes better than almost any yogurt you can buy in stores and doesn't contain preservatives. Also, it's astonishingly easy!
Homemade Yogurt
As much milk as you want yogurt - any kind of milk you like
2 tbsp of plain yogurt for every 4 cups of milk.
IF YOU WANT
Jam
Honey
Nuts
A cooking thermometer
If you have a fresh, unopened container of pasteurized milk... Congratulations! You have just made your life easier, skip the next step and simply heat the milk until it is good and warm, on the stove, in a warm oven, or in the microwave.
If you have an already opened container of milk, or unpasteurized milk, you're probably going to want to make sure it is clean of other bacteria first. Place the yogurt in a pot on the stove and heat until it is at least 120 degrees, or until it starts to bubble and is just about to boil. Allow to cool until it is between 100 and 110 degrees - or until a drop of milk feels hot but not uncomfortable on the inside of your wrist.
Whisk in the starter yogurt or beat it in thoroughly with a fork. Put it in a clean bowl or container and cover it with a lid, plate or plastic wrap. Place in a warm oven, over a stove pilot light, or, in a pinch, on a table or windowsill in a warm room. Other good options include in a crockpot on the lowest setting, on hot plate on low or on top of a heating pad. Allow to stand for 6-12 hours. The longer it stands, the more flavorful it becomes and also the more likely that the whey will begin to separate out.
You may serve immediately, plain or mixed with the topping of your choice, or refridgerate before serving for a firmer texture. If the whey (that clear yellowish liquid) separates out, you can mix it back in for a stronger flavor or pour it off for a more mild flavor.
Homemade yogurt keeps for at least a week, often two or three weeks, in the refridgerator. You can use some from your last batch to start a new batch.
Note on yogurt making: Using yogurt to make yogurt? Isn't that cheating? Well, no, it's the only reliable way to get the right lactobaccilus bacteria short of expensive and hard to find yogurt culture kits. Plain yogurt, the cheaper and plainer the better, is the easiest and best starter for basic home yogurt making. You can also read this entry on Dreamwidth (
comments)