I'm enjoying trying many of the homemade recipes I've been reading about in so many of my agrarian lifestyle books. One of them is homemade yogurt. To begin, you'll need 1 quart of whole milk. Raw dairy milk is best; however, I do not have a source for this so I buy organic whole milk. In addition, you'll need at least 3 tablespoons of organic whole milk plain yogurt. "Nancy's" brand is excellent. Finally, you'll need 1/3-1/2 cup of dry milk as well as a sauce pan and thermometer.
Clean, sterilized canning jars work well. 1 recipe will fill 4 1/2 pint jars. Make sure they are sterilized or else any remaining bacteria can cause your yogurt culture to not "take".
Pour your milk into your sauce pan and turn it on medium heat. Stir frequently until the milk forms bubbles along the side of the pan (about 120 degrees). Turn the heat off and add your dry milk. Allow the milk to cool to 110 degrees before adding 3 tablespoons of your plain yogurt. It may sound like a lot of work, but this entire process takes about 10 minutes total.
Pour into your canning jars and tighten lids. Place jars into a pre-warmed crockpot (turn it on low for about 20 minutes prior to working with your milk mixture). Turn OFF the crockpot, put on lid, and wrap with a towel to keep it warm. Allow your yogurt to sit in the crockpot overnight.
In the morning, remove jars and place in the fridge. This is plain yogurt and thus is tart to the taste. If you prefer sweetened yogurt, you can either add sweetener (1/3 cup of honey, sugar, maple syrup, or other sweetener) and some vanilla to the milk mixture when you add the dry milk, or you can sweeten it yourself with homemade preserves and jams after it has cooled.
The resulting yogurt is delicious, homemade, better for you, has no preservatives or artificial colorings, and is less expensive in the long run. Once you've made your first batch, you now have your own "starter". Keep 3 tblsp. of your homemade plain yogurt to use for your next batch. Delicious and simple!
I'm enjoying trying many of the homemade recipes I've been reading about in so many of my agrarian lifestyle books. One of them is homemade yogurt. To begin, you'll need 1 quart of whole milk. Raw dairy milk is best; however, I do not have a source for this so I buy organic whole milk. In addition, you'll need at least 3 tablespoons of organic whole milk plain yogurt. "Nancy's" brand is excellent. Finally, you'll need 1/3-1/2 cup of dry milk as well as a sauce pan and thermometer.
Clean, sterilized canning jars work well. 1 recipe will fill 4 1/2 pint jars. Make sure they are sterilized or else any remaining bacteria can cause your yogurt culture to not "take".
Pour your milk into your sauce pan and turn it on medium heat. Stir frequently until the milk forms bubbles along the side of the pan (about 120 degrees). Turn the heat off and add your dry milk. Allow the milk to cool to 110 degrees before adding 3 tablespoons of your plain yogurt. It may sound like a lot of work, but this entire process takes about 10 minutes total.
Pour into your canning jars and tighten lids. Place jars into a pre-warmed crockpot (turn it on low for about 20 minutes prior to working with your milk mixture). Turn OFF the crockpot, put on lid, and wrap with a towel to keep it warm. Allow your yogurt to sit in the crockpot overnight.
In the morning, remove jars and place in the fridge. This is plain yogurt and thus is tart to the taste. If you prefer sweetened yogurt, you can either add sweetener (1/3 cup of honey, sugar, maple syrup, or other sweetener) and some vanilla to the milk mixture when you add the dry milk, or you can sweeten it yourself with homemade preserves and jams after it has cooled.
The resulting yogurt is delicious, homemade, better for you, has no preservatives or artificial colorings, and is less expensive in the long run. Once you've made your first batch, you now have your own "starter". Keep 3 tblsp. of your homemade plain yogurt to use for your next batch. Delicious and simple!
1 comment:
FANTASTIC! I'm going to try this weekend!
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