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Saturday, 6 April 2013
Make your own Yogurt and Yogurt Cheese
Topic: Education and Values

Making your own Yogurt and Yogurt Cheese

 

My project today is to make a batch of yogurt. I'm using a package of freeze-dried Yogurt starter culture blend, but you can use plain yogurt with live, active cultures for your starter cultures also.

You'll need:

 

 

 

 

 

 

 

 

 

 

Now, for the instructions.

 

  1. Calibrate your thermometer in ice water.  (Mix ice cubes with water in a measuring cup. Adjust the thermometer so it reads 32 degrees when placed in the ice water bath. There is a twist-able screw under the display. You should do this with your thermometer before any cooking project. Adjustable thermometers for cooking are readily available in any store—look for the NSF label).

  2. Clean and sanitize your equipment.

  3. Slowly heat milk on a low heat, using a whisk to gently keep milk heating evenly. This will take several minutes.

  4. Heat until the temperature measures 116 degrees.

  5. Turn off the heat and remove from burner.

  6. Slowly stir in the starter yogurt (or sprinkle on the granules). Allow to rest about 3-4 minutes if using granules, then stir in.

  7. Transfer to a warm, nonreactive container for the yogurt cultures to grow.

  8. Cover and place in a warm part of your kitchen for at least 8 hours—up to 12 hours if you have a larger volume of milk.

  9. Drain completed yogurt into a muslin lined colander over a bowl to collect the whey. Allow to drain about 20-30 minutes.

  10. Ladle the yogurt into separate containers and refrigerate.

  11. Reserve the whey in a glass jar for separate cooking projects, or freeze, or discard.

  12. Make sure you reserve some of your prepared yogurt to keep as a starter for your next batch. You may want to store this in a smaller jar in the refrigerator so it doesn't get contaminated (or eaten!).


  13.  


     

If you want to make yogurt cheese from your homemade yogurt...

 

The curd is now Yogurt Cheese and can be used as a soft cheese spread, adding herbs or chopped dried fruit, as desired. Keep refrigerated.


Posted by Karen at 14:57 CDT
Updated: Saturday, 6 April 2013 14:59 CDT
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