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:
andbull; 1/2 gallon best-quality milk you can afford (I love Borges milk)
andbull; 1 cup organic yogurt with active live cultures (it will say on label)
andbull; 1/2 cup powdered milk (optional)
andbull; large mason jar or other glass or ceramic bowl with lid
andbull; instant read thermometer
andbull; a cooler or oven that heats as low as 100F
Sterilize your utensils in the dishwasher or by briefly boiling in a
water bath for a few minutes. Let air dry. Heat the milk (enough to
almost fill the container you'll be using) over a low pot on medium-high
heat. If you're adding the powdered milk, stir it in now. The powdered
milk will help it have a thicker texture. Heat till 180anddeg; F (before
boiling) and then take off heat and let cool to 115anddeg; F. Then mix in the
organic yogurt (as your starter) and pour into your container (a mason
jar works well). Put the lid on and put it into a 100anddeg; F oven or if your
oven won't go that low, you can place a large towel inside of a cooler
and sit the milk container inside to insulate and keep its temperature
around 100 degrees. It will take anywhere from 8andndash;12 hours to set up.
Other ways to keep your milk from cooling down too much (you also don't
want it to overheat) is to insulate it with towels and a heating pad or
some people use the lowest setting on their crockpot. The main idea is
to maintain the temperature till it sets up. Refrigerate till you're
ready to eat. Fresh yogurt will last at least a week. Save out a cup of
your yogurt to be the starter for the next batch and you will never buy
store-bought yogurt again.
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 crandegrave;me fraandicirc;che. 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 .