Turning yogurty
Feeling scientific
I began to bore myself with all my talk of wanting to make my own yogurt. This isn't a recent obsession, I've been going on about this for years. You'd think I would have made it by now, patted myself on the back, and moved on.
I kept looking longingly at yogurt makers, which is stupid because they aren't really all that expensive. But I was worried that I would buy it only to have it spend the rest of its miserable life gathering dust and wasting valuable real estate in my cupboards. I even had a friend who encouraged me to do it the old school way, like her mother used to do it. They were encouraging words, and I felt genuine enthusiasm when she explained the process to me.
That was three years ago.
And then suddenly the other day I found myself in my kitchen sterilizing jars in my oven.
I was finally doing it: making my own yogurt.
After years of avoidance, it's a phenomenon I cannot explain.
But after a night of sitting out on my counter doing its thing, (turning yogurty in scientific terms) I dug my spoon in. And since I'm the only yogurt eater in my house, double dipping was definitely allowed.
It was silky and smooth and mild and HOMEMADE.
And that made it taste twice as good.
Now let's hope this sticks and that I don't find myself a year from now wondering why I only ever made homemade yogurt this one time. Because really, it was so damn easy, I don't think I've got any excuses anymore.
Homemade Yogurt
from issue 35 of the Donna Hay magazine
A candy thermometer is required!
Heat 1 litre of whole milk in a saucepan until it reaches 95c or 203F.
Then pour it into a sterilized glass jar and allow it to cool to 42c or 108F.
Stir in 1/4 cup of thick natural yogurt and seal the jar with a tight fitting lid.
Wrap the jar in a towel and leave at room temperature for 8-12 hours or until the yogurt is thickened.
Drain any excess liquid that gathers on the top of the yogurt before refrigerating.
The yogurt can be kept in the fridge for up to 2 weeks. It makes approximately 4 cups.
She suggests that clean jars can be sterilized by putting them in a preheated oven at 160c or 320F for about 10 minutes.
posted by Michèle at 4:00 AM
17 Comments:
Congratulations! There is a certain joyous alchemy in making one's own yogurt. I have decided to try it myself, once we've finished our household supply.
I really must get around to figuring out my Mum's archaic method - I wonder if it will be similar to the one you were told!
Wow! (applause) I have yet to try to do this. I'll just appreciate someone else doing this for now :) Way to go!
I got a yogurt maker a few years ago, made my yogurt twice and then stuck the device into my cupboard. Ever since I'm feeling quilty...:) After reading your post it's high time for me to change my mind! :)
Bravo for your homemade yogurt!!
Oh, very cool, Miss Michele! This is something that has been on my list for ages too...along with homemade creme fraiche and ricotta cheese. Someday, someday. You're good inspiration, though, you are...
Wow!Thanks for posting this.Where do you get the natural yogurt?I can't wait to make my own.Thank you
-O
Tara, well I'm sure it will be similar, I think the only difference might be in how it is kept warm while it turns 'yogurty'. I had to wrap a towel around it, your mom keeps it in the oven, and I think my friend told me to leave it on top of the fridge.. but give it a try and let me know how it works out so we can compare notes!
Kat, thanks! Your enthusiasm makes me feel pretty darn proud of myself!
Anya, ok so I wasn't completely crazy in avoiding the yogurt maker all these years. But I'm glad that you might just now feel motivated to dust that thing off and make some yogurt. Good luck!
Michelle, I'm right there with you--I think I may try making clotted cream next as it seems one of the easier things to attempt. If you pick up Donna Hay's latest issue she has all of that stuff in there so it may just give you the push you need, like it did for me!
Anon, your welcome! And as far as getting natural yogurt, just get it wherever you would normally find yogurt. By natural, I just mean no fruit or anything added, so in other words "plain" yogurt. The trick is that each time you start to run out of a batch, you save 1/4 cup of it to make the next batch.
Enjoy! I have been making my own yoghurt for some time now. If you want an extra thick Greek style yoghurt just ad a spoon of skimmed milk powder to the milk together with the yoghurt. A bit of vanilla is also lovely from time to time.
Karin
That really looks so easy and so satisfying. My mother used to make yogurt at home. I think I'm going to give it a try today. Thank you for the inspiration!
Karin, thanks for the tip! I do like greek style yogurt so I will definitely give it a try. And my next batch will also include a dose of vanilla--thanks!
Lucy, I hope it goes well--I'd love to know how it turns out!
Cool! Have you tried making the ricotta cheese? It's from the same issue of Donna Hay. Superbly satisfying looking at the milk curdle!
The yogurt looks fantastic! We make yogurt once a week, but I make it in a small unglazed terracotta pot my husband brought back from india. This is a traditional method used in india. I also leave it to set in a warm oven. This will ensure that the yogurt sets properly and will produce a yogurt that is a little thicker and tangier than usual. Ours turns out to be very much like Greek yogurt and just a little thinner than labneh. Great post in de-mystifying the process!
Always a triumph to make something from scratch. Well done.
Your experience has given me that little push to making my own yogurt.... I too have been procrastinating for ages, wanting but never willing to make it. Thought my love of baking yogurt cake has made me think more and more about taking the leap. I will be posting a yogurt cake recipe soon that you might like.
Please drop by
Erika
Bravo for pushing past the one-of-these-days inertia. You've inspired me to get past my own years-old thought bubble on homemade yogurt. I think a trip to the store for a candy thermometer is in order!
I'm very impressed that you made your own yogurt. Very cool!
Paz
Daffy, no I haven't tried it yet but I will get there! Im tempted to try the clotted cream next, mostly because it seems the easiest ;)
Alpa, sounds like you are a pro at it! Hopefully I will keep it up and it will become second nature to me in time. I actually prefer greek yogurt so yours sounds right up my alley.
Kevin, definitely!
Erika, I hope it goes well and I will definitely check out your yogurt cake. One of my favourite restaurants in London (Moro) serves one that I loved..
Kars, well I hope it goes well for you--I'd love to hear how it goes!
Paz, thanks! I was pleased with myself too because it had been on my to do list for so darn long!
"Im tempted to try the clotted cream next, mostly because it seems the easiest ;) "
Would love to see how that's done, as you know here in Germany Clotted cream can be difficult to come by.
I am often inspired by your blog to try new things out and find myself trying things I never really thought of making... tonight I am making yogurt for the first time... thanks!
Neil
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