Last night / this morning I made my first batch ever of homemade yogurt (hard to make a batch of store bought yogurt, huh? lol). I don't have time to write the details of the experience, but the inspiration came from the awesomely gorgeous and delicious sheeps milk yogurt I can no longer get at the Farmers' Market....(apparently sheep only produce milk for a short time during birthing season...the nerve!)
You can find this basic "slow cooker" recipe a zillion different places by googling it, but I'll save you the trouble. (I'm sure I'm one of the few people that did not own a crockpot so I had to buy one.)
1/2 gallon milk (not ultra-pasteurized)
1/2 cup live-culture plain yogurt for a starter
Heavy bath towel
Put the milk into the slow-cooker and heat on low for 2 1/2 hours.
Unplug the slow-cooker and let the milk cool with the lid on for another 3 hours.
At the end of the cooling time, take out 2 cups of milk and whisk in the starter. Pour it back into the yogurt, then whisk all together.
Wrap the whole pot in a heavy duty beach towel, and let sit for 8 hours, or overnight.
Store in a sealed container.
I did, in fact, use a store bought yogurt as a starter but delved further into my new interest of cheese making and found this website:
I orderd yogurt starter, along with some other basic cheese making supplies and instructions. Cottage cheese, fromage blanc and ricotta are next on the list.
Much more to come, but I'm off to yoga and then to see my little angel Sophi! Lucky me I can take my lunch that includes some of my fresh homemade yogurt!