Ive been making yogurt regularly since i got here, though ive never made it before i came here. Its really easy and way tastier. See the picture, its like icecream... thick, smooth and delicious. But its not sweet, i couldnt find unsweetened yogurt here, thats why i started making my own. I usually mix with fresh fruit or just top with a little maple syrup i got from Matt b. I eat it almost every day.
Tuesday, November 17, 2009
my grocery bag 3
Ive been making yogurt regularly since i got here, though ive never made it before i came here. Its really easy and way tastier. See the picture, its like icecream... thick, smooth and delicious. But its not sweet, i couldnt find unsweetened yogurt here, thats why i started making my own. I usually mix with fresh fruit or just top with a little maple syrup i got from Matt b. I eat it almost every day.
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how do you make it?
ReplyDeletei start with 1 liter of milk (i use whole milk), pour it into a stainless saucepan. Heat this till its steaming (around 180 F), stirring to keep it from burning. Now let cool (just under 120 F), it can take 30 to 40 min to cool, when it stops steaming put the lid on to keep out unwanted microbes. you should be able to hold the bottom of the pot with your hands when its cooled enough. i havent used a thermometer and its not necessary for good results. Now you inoculate by mixing in one small cup of standard, store bought yogurt. its important to mix well, so there are no clumps. Next put the pot with lid in a spot it wont be bumped, and wrap it to keep it warm, i put mine in a box with sweaters around it. now let it sit for 7-10 hr, then put it in the fridge. 7 hr is mild, 10 hr will be more sour. since i eat it within the week, i just leave mine in the pot. after your first scoop, the whey will drain into the hole, and the rest will become thicker, i like to pour this off, because i like it thick. you can use whats left at the end to start your next batch, just make sure its not contaminated.
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