I learned how to make yogurt from my friend Aruna back in my early days in Kent, Ohio. Marius doesn't drink milk straight, but he loves yogurt and when he opens the fridge he askes me, "Is this your yogurt?" meaning as opposed to the store-bought kind. He loves to watch me cook and he often helps as well, especially when we make pancakes (recipe to follow soon).
4 cups pasteurized milk (fat content of your choice)
4 tablespoons strained yogurt, room temperature
1/2 teaspoon sugar (optional)
Bring milk to a slow boil over medium high heat. Remove from heat when it bubbles up and let stand uncovered until it is warm enough for your pinky to accept it comfortably. Ladle some of the warm milk into a measuring cup and add the yogurt. Mix well. Pour back into the pot and mix thoroughly with a whisk. Or alternately, use a second pot and pour the mixture from one pot to the other four or five times. Pour either in a large glass container or in smaller ones, cover well, and let stand in a warm place, away from drafts for about eight hours.
I usually make it late in the evening before going to bed so we can have fresh yogurt in the morning. When it has "yogged" it will be firm and will not move around in the bowl or jars. Refrigerate and use as you would use store-bought yogurt. The longer the yogurt stays in the fridge, the tarter it becomes.
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ReplyDeleteLooking forward to trying this. Wondering how it can stay unrefrigerated for 8 hours without spoiling. Have been swimming, doing a fitness class -- and am trying to eat more healthfully. So I am looking forward to trying your recipes! -- Kate
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