The other day I decided to make yogurt.
The last time I tried making yogurt was a lackluster experience. It was eons ago, in another life, and we had a Salton yogurt maker. It had 6 ceramic cups and made unremarkable yogurt – it was extremely runny, even moreso than the raw yogurt I am accustomed to now, which is thin compared to commercial yogurt. We abandoned the project after a couple of tries.
Fast forward a couple of decades and to this raw milk yogurt tutorial. I was really inspired by it – it sounded so easy to make. And it was! Basically, I stirred a tablespoon of nice raw yogurt into a pint of fresh raw milk (I did not heat it), put the lid on, wrapped the pint jar in a towel around noon and set it in a cabinet above my fridge that gets nice and warm (but not too warm). I checked it around 10am this morning, and it was yogurt!
It had the curds that I’m used to, and the beautiful separation of cream and milk. It’s easily mixed back together, so no worries there.
It’s fresh and tangy and lovely. I’m thrilled! I’ll be making this regularly and experimenting with the recipe a little. I think I’ll try straining some at some point, which makes a thick, creamy wonderful product. Next time I might use cream as well.
A few things – from what I’ve read, the milk should not be older than 5 days to be effective in making yogurt. Also, I am not sure if this recipe would work with pasteurized milk. And with any kind of preserving/fermenting, make sure your jars and lids are sterile. If you have observations to share on this, please leave a comment!
This post is participating in Real Food Wednesday, hosted by Kelly the Kitchen Kop.