Thursday, March 18, 2010

Make Your Own Yogurt


Or at least think about making your own yogurt.

I eat about 1/2 cup of yogurt every morning. And that can add up. Luckily, I just learned from the Spring 2010 Edible Portland Magazine that you can make your own! So while I consider actually doing this, you can too:

Yogurt

3 1/2 cups milk
2 heaping Tbsp plain yogurt


1. Place yogurt in a bowl, whisk until smooth, and leave on the counter until it reaches room temperature.

2. Heat the milk to 180 to 190 degrees. Remove the milk from the heat and let cool to between 115 and 120 degrees.

3. Whisk a small amount of the warm milk into the yogurt to thin it. Then pour the loose yogurt back in to the milk.

4. Pour the milk into a sterile quart jar or an insulated bottle, cover it, and keep still and warm until the yogurt sets-anywhere from 4 to 10 hours.

5. Once the container is set, place it in the refrigerator to firm its structure and slow the continuing acid production. Then enjoy! But remember: Before you've eaten all the yogurt, set aside 2 heaping Tbsp as a starter for the next batch. Make yogurt again within 4 to 5 days for the best results.

Makes 3 3/4 cups.

Recipe by Lola Milholland, of Ecotrust Food & Farms.

This should be a very interesting adventure.


You can pick up free copies of Edible Portland.

OR subscribe to Edible Portland for only $28 a year.

Don't live in Portland, OR? There might be an Edible edition for your city.
Post a Comment