April 28, 2007

Making Yogurt...

From a post I did on another blog back in January 2006

I have begun making my own yogurt at home. The kids love it with a little honey and fruit in it. The process is so very easy it is almost embarrassing that I have been paying so much for the stuff all these years. LOL

The Basic Yogurt Recipe

* You need 1 gallon of whole milk

* A candy thermometer or other kind of kitchen thermometer

* 1 8 ounce container full of live culture plain yogurt - I do not use lowfat because it just does not work as well.

* a large pot big enough to hold a gallon of milk and room to stir and work in without sloshing or over flowing as the milk begins to warm and expand a bit.

* Several clean dishtowels

* Several safety pins to pin towels around the pot

* Three or Four large Mason Jars with lids wash and dried

Put milk into pot on stove on medium high heat. Use a wooden or plastic spoon to stir constantly as you bring the temperature of the milk up to 185 degrees. This takes me about a half hour of stirring but then I have three large Mason Jars full that lasts several weeks.

Once the temperature reaches 185 degrees then turn stovetop off and let it cool to between 115 and 118 degrees. Once the temperature is where you want it then add your 8 ounces of live culture yogurt and stir in thoroughly. Cover the pot with towels and pin them around the top to close it off. You must use towels so that the yogurt can "breathe" as it sits. A lid will not work.

Once the pot is covered then you can place it on top of your refrigerator or in a cool oven (turned off) for no less than 24 hours. Do not peek - just put it up and forget it for the day.

After your 24 hours the yogurt should be ready to put into jars and then store it in the refrigerator for up to 6 weeks.

You can top with honey and fruit - this is a wonderfully delicious and healthy snack for the whole family - including your babies that are over about 9 months old. The yogurt making process takes out the lactose that so many are intolerant of.

Making Yogurt Cheese

You can take your homemade yogurt and make a soft spreadable cheese this is delightful drizzled with honey and spread on toast or crackers.

You will need:

* Cheesecloth folded to make two layers

* A good wire strainer

* A container to drain liquid into that will hold your strainer

* A container of your yogurt that you made

Put the strainer into the drain pan and line it with the cheesecloth. Pour your yogurt right into your cheesecloth lined strainer and put it into the refrigerator overnight. In the morning you will have a soft yogurt cheese that you can spread on toast for breakfast. Drizzle honey over the top and spread on to toast and enjoy. This is a great source of protein.

In the next week or so I will be experimenting with Goat's milk yogurt and cheese so stay tuned...

* Warning: Babies under a year old should NEVER be given honey due to the high risk of food poisoning that it can cause in them. It carries some forms of bacteria that babies cannot tolerate and it could be very severe if they are given honey.

2 comments:

  1. Alton Brown has a super easy recipe for yogurt, if you have a rice cooker, that serves to hold the PERFECT temp to develop the yogurt. If you don't have one, go get one now!! lol. I don't know how I ever lived without one.

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  2. Thanks Carla!!! LOL I have wanted a rice cooker and a pressure cooker for quite some time. Maybe Mother's Day... ;) So glad you stopped by and thanks for the encouragement and the link to the veggie site! :)

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