HOMEMADE YOGURT

I recently came across an article in the latest edition of Sunset magazine on making ones own yogurt. SO many times over the years I've contemplated trying this, even checked out small electric yogurt machines but just never got around to it, though I am a true yogurt fan and eat it regularly. However the recipe looked super simple and the pictures delectable so as I still had a little Greek Yogurt left in the frig (purchased from Costco), I decided to give it a try. One needs active culture (much like when making sourdough bread, you need to keep "starter" on hand) to get started.

One simply boils milk, lets it cool to 110 degrees F, adds some yogurt culture, then wraps the jars used to hold it in kitchen towels and set in a small cooler (or large, depending on how much you make) for 8 - 12 hrs. The results were wonderful. The consistency is somewhat different than "store bought", softer and "lighter", but then it doesn't have the added gelatin or preservatives commonly found in store bought brands. To make a thicker, "greek" style yogurt one has only to strain the finished yogurt in cheesecloth till desired consistency, you can even strain it long enough (and in the frig) a day or two (with a little added salt) to get a yogurt "cheese" which is similar to cream cheese but without the heavier calories.

Heres the recipe and directions: 1 qt milk (full/low/or non fat), 2 tbsp plain live culture regular yogurt (or greek style, full fat , low fat, or nonfat)
Bring the milk to a full boil (foaming on top) in a heavy pot, stirring often. Remove from heat, pour into a bowl and put the bowl in a sink of cold water. Cool the milk to 110 degrees F.

Whisk 1/4 cup 110 degrees milk with the yogurt in a smaller bowl before whisking into the larger bowl of milk. Pour into 2 large glass jars, wrap the jars n towels and place in a cooler. Add another jar filled with hot water to the cooler to keep the milk warm. Cover the jars of milk. Cover the cooler in a blanket and set aside for 8 - 12 hrs to set the yogurt. Yogurt keeps in the frig up to 1 week.

Serve with fresh fruit or a spoonful of any jam, honey or agave syrup if preferred. Homemade yogurt is very economical vs store bought, and the pro-biotics are extremely beneficial to your digestive processes. Homemade yogurt contains no sugar and there is no packaging waste. AND you can use this batch of yogurt as your culture for your next batch and so on and so forth.

How milk was first cultured to make yogurt is a mystery, but I read one gentleman's comments stating when he was a little boy in postwar Denmark, they couldn't just "buy" pre-cultured yogurt, & that his grandfather would simply spit in the milk to "culture" it...hmmm...not especially appetizing. I haven't found anything to confirm that would work, but personally wouldn't recommend it.