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.)
Ingredients:
1/2 gallon milk (not ultra-pasteurized)
1/2 cup live-culture plain yogurt for a starter
Slow-cooker
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:
http://www.culturesforhealth.com/
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!
1/2 gallon milk (not ultra-pasteurized)
1/2 cup live-culture plain yogurt for a starter
Slow-cooker
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:
http://www.culturesforhealth.com/
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!
9 comments:
Sounds great! I'll have to look into getting some sheep's milk next year snd try this.
I make my own yogurt in my oven, overnight with the oven light on. That tends to keep it just the right temperature.
I make it directly in my 16oz mason/canning jars.
Remember to set aside enough of this batch for next batch's starter before you eat it all up!
I've always wanted to try this but it intimidates me so!!!! How did it taste?
Hey...cool! I just ordered a kombucha culture from them...but I haven't had time to start it yet.
I am also wondering how you liked the yogurt...sounds easy enough to try.
Roland,
I know making yogurt is much easier than even this recipe, as you have proved, I just thought for newbies, like me, being given exact intructions is helpful the first few times as one gets more comfortable.
I spent some time online reading how many ways different people do their own thing looking for the common theme. Personally I used the recipe I posted as a guideline and I'll give my readers a few more details.
I'm not sure I liked this batch enough to save any of it, even for a starter, but as I did order some for the next batches....it's exciting!
Maribel,
you, intimidated? I don't believe it! I can see how making yogurt is going to be a regular thing. It's super easy, reletively fast, but I like the thought of being able to control the quality....
of course I never concern myself with the quality of a Snicker's bar, lol! I guess I pick and choose what I'm snobby about!
Oh, and flavor report coming....
JenG,
Kombucha? Even I'm not that hardcore, lol!
The taste report is next...and it is really easy!
No, I agree! Your way is super easy! I was merely sharing.
I've done big batches and small batches, batches in big containers and batches divided into many small containers. They all have pros and cons. My biggest issue with the huge container is that it gets watery after you scoop a scoop out. Still tastes the same after you stir it, but it doesn't look pretty when you pull it out of the fridge.
Roland,
Pretty goes a long way!
Doodhwala Bangalore is the best place to buy yogurt online
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