HOW DO YOU MAKE YOGURT????...It's really a cinch! You heat 2 quarts of milk until it reaches 180 degrees. (To have thicker yogurt, add about 1/3 cup of powdered milk to liquid milk when heating.) Remove the milk from the stove. (The heating process kills the bad bacteria that you don't want to grow!) Let the milk cool, this may take an hour or more, until it reaches between 110 and 120. Once it has reached that temperature, preheat oven to 200; and stir in about 6 tablespoons of PLAIN yogurt and mix well. Pour into (2 quart size)mason jars, TURN OVEN OFF, place jars inside and leave overnight with the LIGHT ON. In the morning it should be ready. Easy!
Yogurt is used quite often around here. We use it in smoothies and in our frozen popsicles. Also, several bread and muffin recipes call for it. I like to use it as the base of many 'dips' for fruits and veggies too!
You can make buttermilk in a similar fashion, just pour about 2 T in a jar, cover with milk, shake, and then leave it in a warm place for approx 8 to 10 hours. (I usually leave if overnight..if I do it during the day it cultures faster around the warm stove!)
For more info on the benefits of live cultures in buttermilk and yogurt, here is a good link to read more:
http://burganfamily.blogspot.com/2008/02/health-benefits-of-buttermilk.html
6 comments:
Donna,
Thanks for linking my site! I am going to make yogurt as soon as I buy some more milk:-).
About the laundry detergent,
the first time I made it I used baking soda and the same thing happened. The Washing Soda is what makes it gel up nice and thick. You still get some separation after sitting, but just stir it up when you are going to use it. Also, Fels Naptha soap is a great cleaner, so it would probably work better than just any old bar soap. Hope this helps!
I stumbled across your blog when looking for Kombucha tea recipe I remember years ago making a SCOBY without a mother....oh well, I found your blog quit to my liking, I am going to make your yogurt as we eat lots of it. I like to make a cereal I think it is called muselix or muslee, I add fruit of your choice or chopped dried fruit, some rolled oats, stevia, and or organic honey, cinnamon, nuts, wheat germ, I stir this in my large plain yogurt tub, and let sit overnight in the refrigerator I do not measure, and I mix ingredients according to what I have in my cupboard. I will be coming to your blog, often as I enjoy, the wealth you share, thankyou for such insights. my children are grown and I miss having a houseful, last week I made kimchi, today sauerkraut,and also trying to get a SCOBY without a culture, who knows what is next perhaps your yogurt. GBY Michelle
I love homemade Kombucha- its not near as sour as the store bought!
Your cereal sounds really yummy!
Perhaps your first post on your new blog can be about Kimchi! I haven't made that yet, but I want to!
I love playing with cultured food!
Hi Donna
Just landed on your site regarding homemade yoghurt. Can I assume the temperatures mentioned in it are in Centrigrade? Tks
Hello Phyllis,
I thought Centrigrade had been done away with? :-)
These temps are Fahrenheit.
*Note:
I've also discovered that it is not necessary to preheat your oven. You can simply leave the light on overnight and it will get and stay warm enough to culture.
Blessings!
Thanks Donna
I only have a mini oven so the light only goes on when the oven is on, but I'll work it out.
Thanks again
Phyllis
Post a Comment