Making your own yogurt needs no special equipment, except a candy thermometer. If you don't have one, it's o.k. You won't ruin the product.
Make it in the evening, before you go to bed. In the morning, the yogurt will be ready for you.
Ingredients:
One quart of whole milk
2Tablespoons of commercial yogurt with live culture
2T milk
Heat the milk to boiling point and pour it out in an non-metal container.
Cool it to 105F (a candy thermometer helps!)
Mix the yogurt with the 2 T of milk and add to the lukewarm mixture. The mixture will have formed a creamy film; so, pour your yogurt mix at the edge, not disturbing the film.
Cover and wrap in a towel.
Place in a cooler to keep warm overnight. 8-12 hours is optimal.
Chill and flavor as you wish.
I flavor 1/2 of the mixture with honey and the other half, I strain in a cheesecloth for a good four hours, so the result is a thick, cream-cheese consistency. I keep this unflavored, for using on toast or over a potato, or...
Don't forget to save 2T to start your next batch!
This makes 2-3 cups of yogurt.
I use local honey as this helps us battle allergies to local pollen and weeds. Look around at your farmers' market for vendors of local honey and you'll be conquering your allergies in no time!
ReplyDeleteYou are welcome!
p.s. I have not tried to make yogurt with skim milk. If you do, let me know how it turns out.
ReplyDeleteThanks for the great recipe! I used to have an electric yogurt maker, in the 70's, but lost it somewhere along the way. That was when I was living in the commune, on the organic farm, with the jazz drummer, who is now a Catholic priest! lol Those were the days!
ReplyDeleteOh Marguerite, I didn't know yogurt would bring all those memories back!
ReplyDeleteLove this post urging us to try explore and experiment! I've never thought of making my own yogurt. Now you've totally inspired me!
ReplyDeleteI always make my own yoghurt, I love plain, but Nigel likes flavours, so I use my home made jams to flavour them. I use low fat milk all the time. Diane
ReplyDeleteI never knew it would be so simple to make yogurt...I will have to try this.
ReplyDeleteI remember thinking I would buy a yogurt maker in the 70's, but I never did. This recipe seems doable. I will have to try it.
ReplyDeleteOh I have to try this!
ReplyDeleteA friend of mine was making her own yogurt and she would share but then I moved. I'll have to try this.
ReplyDeleteI love making yogurt! I do mine in the oven...preheat for just a minute or two at 350 to get it a bit warm, then turn it off and pop the yogurt in. It usually sets in 3-5 hours this way.
ReplyDeleteDiana, thanks for this wonderful option.
ReplyDeleteNote: this yogurt is so rich and mild-tasting that it will become addictive.
ReplyDeleteLast night, I finished all but two tablespoons-to use in my next batch-spreading it on crackers and adding fresh peach slices on each. Yummmmm!
Yogurt makers are everywhere here and the yogurt aisles in France are enormous! I don't have the space for a yogurt maker so this recipe is just the ticket. Thank you so much. I CAN do this!
ReplyDeleteHi Rosaria,
ReplyDeleteHoping all is well...haven't seen a post from you in a few weeks, which seems a bit unusual..hoping you are soaking up the summer!
Diana