I feel like I am late to this party.
Homemade yogurt has come up in conversation a few times over the past couple of months. We have been getting incredible raw milk from a local far and I know several of the mamas have made yogurt with the milk as it was just turning sour (a great alternative versus pitching it).
I however have pitched the little bits of milk here and there that have soured on me. This past weekend I had three extra quarts of milk and I knew the time had finally come to make my own yogurt.
Why on earth did I wait so so so long!?
The process was absurdly easy. Milk, sauce pan, heat, allow to cool slightly, add a little bit of yogurt with live cultures, let sit. The result? The most amazing rich and thick yogurt ever. I am beyond impressed.
Add yogurt to the incredibly long list of things I never ever want to buy again. Also I can’t believe it is cheaper than store bought yogurt. The stuff we get from Trader Joes is $2.50 per quart and this came out to right around $1.75 per quart. Plus I know the cow it came from.
What do you think? Is making your own yogurt for you? I promise you that you wont be disappointed…. Now I just need to get around to making some granola….
(Oh! You know what else you can do when you have three quarts of yogurt in your fridge? Make frozen yogurt. Coming next week!)
One year ago today: Cherry Pie
Homemade Yogurt (makes 1 quart)
From David Lebovitz
1 quart whole milk (I used raw)
1/4 cup plain whole milk yogurt
Sanitize a clean a 1 quart jar by pouring boiling water in it and letting it stand 5 minutes. Drain the water (carefully, as the water and the jar will be hot), and let the jar dry.
Heat the milk in a saucepan fitted with a thermometer, or use an instant read thermometer, until the milk reaches 180 F. Remove from heat. When the temperature drops to 115 F (This took about a half an hour), stir in the 1/4 cup of yogurt, then pour the mixture into the jar and cover it. Put the yogurt in a slightly warm place, and leave it undisturbed for 10 to 12 hours. The longer fermentation will yield a more tart yogurt. Chill the yogurt thoroughly, at least three hours. The yogurt will thicken up once cool.
Two notes: First- I simply tripled the batch and made all three quarts at the same time with great success. So double and triple with confidence. Second- make sure the yogurt you add to the warm milk is yogurt that has live active cultures. Just read the label. It will tell you.