Makes 8 cups or 2 quarts
½ gallon good-quality cow’s milk, any variety
1 6-ounce carton good-quality plain yogurt that contains active
cultures
Pour the milk into a large stainless steel pot. Place over medium
to medium-low heat and gently heat until the milk is frothy. This will take
about 15 to 20 minutes. Use a reliable instant-read thermometer to check the
temperature occasionally. When the temperature reaches 185°F, remove the pot
from the heat and set aside to cool. (Heating the milk to 185°F destroys any of
the bacteria that prevent the yogurt cultures from doing their work.)
After about 30 minutes, check the temperature of the milk with the
thermometer. When the temperature has dropped to between 110°F and 115°F, stir
in the plain yogurt until completely blended.
Pour the mixture into two clean, sterilized quart jars or two
16-ounce plastic yogurt containers. Seal with tight-fitting lids.
Cover the jars or containers with a heavy towel and let sit
undisturbed in a warm part mof the kitchen for 8 hours or overnight. The yogurt
will have thickened. Place in the refrigerator to chill. Before using, give the
yogurt a good stir. This yogurt will keep in the refrigerator for 2 weeks.
Add yogurt to smoothies, chilled fruit soups, and salad dressings
and use in baking, too.
Locally sourced dairy products such as milk and heavy cream are
great finds at farmers markets. Drink them or whip them, but start thinking
outside the carton (or glass bottle) and you’ll discover that it’s easy to
transform the rich flavor of local dairy products into other wonderful foods
and ingredients like yogurt. The advantage of making your own yogurt? There’s
more than one.
Homemade yogurt simply tastes better than commercial yogurts. It’s
lively, tangy, and silky, contains no added sugars or thickeners, and is
delicious drizzled with honey or topped with a jumble of fresh seasonal fruits.
There’s also the comfort of knowing that it’s wholesome as well.
As an added bonus, homemade yogurt is typically less expensive
than grocery-store varieties and there’s no packaging waste. Not convinced? All
it takes is one batch.
“
Make sure that all the equipment used to make and store your
yogurt has been washed with very hot water, completely rinsed, and dried.
If you want to thicken the yogurt to use for a sauce, drain a
portion in a fine mesh sieve lined with a coffee filter for a few hours.”
get a head start!
Besides having just created a batch of great-tasting yogurt at
less than the cost of commercial varieties, you’ve also created the starter for
your next batch and any to follow. Remove 6 tablespoons to launch your next
batch and store in a small freezer bag or freezer-proof container with a
tight-fitting lid. Thaw the starter in the refrigerator before adding to a new
batch. Starters can be frozen for several months.
