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Thursday, 11 April 2013
Yogurt and Yogurt Cheese--Part 2
Topic: Education and Values

Making Yogurt Part 2

I have some more additions and caveats about making yogurt at home.


You can maintain a warmer temperature for incubating yogurt, if you put your incubating yogurt in the oven and simply turn on the oven light. It will bring the temperature up, but not too high, as would occur with turning the oven on. You must keep temperature warm but under 112 degrees.


Try to find real milk. By law, milk must be pasteurized—but it does not need to be homogenized, which transforms the essential properties. And NEVER use ultra-pasteurized for yogurt or cheese.

Here is what non-homogenized, not-ultra-pasteurized, natural (but pasteurized) milk looks like when it's transformed into yogurt. See the beads of cream? This batch of yogurt is made from grass-fed dairy cattle milk and is higher in conjugated linoleic acid—a healthy fatty acid!




If you are stuck with pasteurized, homogenized milk—then you must add some rennet to create your yogurt. Add 2 drops (yep, that's right)2 drops of liquid rennet dissolved in a couple tablespoons of filtered water for every quart of milk. You can buy rennet on the net (my source was over Amazon). An ounce or two will last a lifetime (really).

Here's a photo of yogurt cheese made from homogenized milk.


I first made yogurt. Then put it in a muslin-lined colander, in a stainless steel bowl, in the refrigerator overnight.





Whey--yogurt --and-- yogurt cheese

Reserve that whey for another cooking project. (I'm going to make my carrot soup recipe for a sick friend and add the whey.) Refrigerate.

The lovely, creamy yogurt cheese is the consistency of a spreadable dip or soft cream cheese. You can add kosher salt and dried herbs stirred in—or try dried fruits and roasted, chopped nuts and seeds-- and spread on warm toasted English muffins or crispy crackers? If I can get through the swampy, rain-soaked side yard to my garden, I will harvest some mint and wouldn't that be nice in this yogurt cheese???

Posted by Karen at 20:00 CDT
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