Recipe:
1 quart milk 1/2 cup yogurt (saved from a previous batch or store-bought...make sure it contains live cultures!) Heat milk to 180 degrees on the stove (use a candy thermometer to watch temperature). Remove from heat and let cool to 120 degrees. Stir in yogurt. Pour into the jar. Place into a cooler filled halfway with warm water. Let stand at least 8 hours. Voila - you have made yogurt! Chill for 8 hours, then enjoy. I pour the milk into a large pot, turn the burner on, and place a thermometer in the pot. I have a digital thermometer with a probe that beeps when it reaches a target temperature (Acu Rite brand, ~ $11), so I program it to beep at 180 degrees, and forget about it until I hear the beep. I do stir it occasionally as it heats. Then I place the container with the milk in it on the counter and re-set the thermometer to beep at 120 degrees. Once it cools to 120 degrees, stir in 1/2 cup of yogurt. Pour into glass jars, cover, and place into cooler. This yogurt comes out thick and creamy. It is great on it's own, though I like it mixed with some chopped nuts and a sprinkle of cinnamon. For a treat, drizzle a little maple syrup on top. It's also good with berries on top. In the summer, I made this from raw milk that I was able to get the local farmer's market, and that was delicious, as well. Happy Fermenting!
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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