recipes and tips for better living

Monday, August 17, 2009

'I Dare-y You', first lessin' in fermentin'

are you a dairy doer? if the answer is yes, and you love your yogurt - why not make your own? I admit, this takes risotto, you must stand and stir for 1/2 hour, but in the end it's like eating love. So if you have a little free time, feel like getting creative, let's get fermentin' and make some yogurt.

what you'll need:

A quart of low fat or whole milk. (I've always gone straight for the raw milk - since we are essentially pasteurizing it during our 1/2 hour of stirring / heating)
1/4 cup plain yogurt with 'live cultures'
a large pot
a thermometer
a metal spoon
and a large glass bowl or jars with tight fitting lids/containers for storing yogurt

Start by heating the oven to warm for 10 min. Turn heat off and leave heat in the oven. Pour the milk into a pot and heat the milk on stovetop to 180 degrees F. Stirring the entire time, make sure that the milk never boils or scalds on the bottom. It will become frothy. Keep the milk at this temperature for approximately 30 minutes. Remove from heat and allow milk to cool to 110 degrees. Stir in the starter yogurt- this is the 1/4 cup of plain store bought yogurt with live cultures. Your future batches can be made from your yogurt rather than store bought. Transfer to containers and cover with plastic wrap. Place containers in your incubator (warmed oven) and let sit 8 hours. Take out, stir, and put in your refrigerator to store for up to two weeks. Stir in any fruits/flavors before eating if desired.

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