Growing up I remember my mom had a yogurt maker that came with its own individual glass jars. As a kid, I hated the sour taste of plain yogurt and would turn my nose up at it when offered with just some fruit and honey. I have to admit, it’s one of my favorite treats now. Especially the thicker, less sour Greek yogurt. What I don’t like is having to read and decipher ingredients on packages from the store. Something as simple as yogurt needs no more than a few ingredients. I like to make my own as it’s easy to do without any special equipment. And yogurt with live cultures can be really good for you and you can make it fat free and get all the good protein without overindulging. What you’ll need is as follows:
• 1 cup organic yogurt with active live cultures (it will say on label)
• 1/2 cup powdered milk (optional)
• large mason jar or other glass or ceramic bowl with lid
• instant read thermometer
• a cooler or oven that heats as low as 100F
If, like me, you prefer the thicker, less tangy taste of Greek yogurt you can take your finished yogurt and strain out more of the whey by lining a colander with some coffee filters (2 should be fine). Let the yogurt strain out of the colander into a bowl in the fridge overnight. Some people actually call this yogurt cheese. You can use it as you would sour cream or crème fraîche. Either way it’s delicious!
Anne Boulley is a local chef and culinary instructor with a passion for artisan foods. Her cooking classes and services are offered via her website, www.thegourmetguide.com.