|OK, you probably should be a little weary of|
someone who eats as many beets as I do. Fair 'nuff.
|I can't recommend CSAs enough. Look at all|
the veggies I get in addition to a dairy
share (milk, eggs, cheeses, etc).
To make yogurt you'll just need: milk, thermometer, source yogurt, pot, cheese cloth, and (reused!) container(s). To add to our super sustainable lifestyle, we use local, whole, unpasteurized milk in returnable bottles. In Louisville, Kentucky, I’d found this type of milk at Earth Fare and a local food shop. Here, we have a dairy share with our CSA box and get a gallon of raw milk every so often, but it's also available at the local farmer's markets. Check around your area to see if local is an option. Sale of raw milk is totally legal in PA, but make sure and check your local laws about dairy sales. If you have a thermometer with an alarm you'll be so very happy. We don't, and every so often we don't catch our creation before it passes the threshold temperature. If you let the milk boil, then usually your yogurt won't turn out well. Cheesecloth is a solid investment for anyone who likes to DIY in the kitchen. Please don't use it once and then throw it out. We've used the same cloth every time we've made yogurt and just given it a good cleaning after each use. Easy, healthy, delicious.
But what exactly is going on once you add the source yogurt in those 12 hours of sitting? Oh, no big deal, just the milk is being fermented via prokaryotic microorganisms which produce lactic acid causing milk proteins to solidify. Whaaaaaat? Not only that, but the bacteria in the yogurt is good bacteria, or probiotics, that help your tummy zoo keep away bad bacteria. Well...that sounds handy. The bacteria grow to a high enough concentration in the yogurt that they can even get past stomach acid. Safety in numbers! It’s great to replenish your internal micro-organismal environment, as it can be easily disturbed. Factors such as stress, sickness, antibacterial medicine, parasites, and daily excretions. Yogurt to the rescue!
|Freshly made this week! I'm enjoying it with |
some honey and blueberry granola!
1 Qt. Milk
5 oz. Source Yogurt
- Heat all milk save for a few ounces in large pot to 180˚. I keep the stove on a low setting so that it heats slowly and you don’t miss when it boils. On my stove this takes about 10-15 minutes, but it'll vary. Set a timer the first time you make yogurt, then you'll know for future endeavors!
- When milk reaches 180˚, remove from heat and keep an eye on it as it cools. Meanwhile, mix the source yogurt and the milk you didn't heat together.
- When the milk reaches 115˚, add the yogurt mixture. Mix thoroughly. Some recipes say not to disturb the film on top, but I've never had any issue with it. The milk usually takes at least 30 minutes to cool, but keep a close eye!
- Turn on your oven to the lowest setting and let it warm up a bit. Place milk mixture into the oven. If necessary, pour into oven safe glass bowl. Turn the oven back off - it should stay warm. Place towel over top and let it be for 10-12 hours.
- The mixture should be thicker in texture after this time. Line a colander (strainer) with cheesecloth and pour the mixture in. Allow liquid to drain, squeezing if need be.
Greek Yogurt achievement unlocked! Enjoy with your favorite toppings or on its own!