Monday, April 22, 2013

wholesome and yogurt

I am making yogurt. A long time ago, I was surprised to learn that yogurt was a fairly simple thing to do. So this is going to double as a very simple how-to...recipe...thing.

I begin by making sure all my tools are clean. I don't want any "bad bacterias" growing.

Tools
  • Whisk
  • Large Saucepan
  • Thermometer
  • Jars
  • Yogurt "Maker"
It is important to note here: that a person doesn't NEED a yogurt maker. All this machine does is keep the yogurt covered at a consistent temperature. I purchased one because it just makes things easier and I enjoyed the idea of having single serving jars in the refrigerator.

Next, get everything I need out.

Ingredients

  • Milk
  • Yogurt Starter
  • Flavorings
With this process I can make pretty much any type of yogurt. I could make this with goats milk or soy milk. I could flavor with any type of sweetener or preserves. I could make regular or greek yogurt. Greek yogurt is just strained. You strain the whey from your freshly made yogurt and then whisk. 

In this case, I am using skim cows milk. I am going to flavor with agave nectar and vanilla extract.

I start by pouring 42 ounces of milk into my saucepan. I heat it until it reaches a temperature of 180 degrees. This sterilizes the milk from any mystery bacteria that could be growing. Then, I let the milk cool between 107 degrees and 110 degrees. This process should take about 10 minutes total and is super easy.

When the milk is finally cool, I add my yogurt starter and thoroughly mix.  For yogurt starter...a person can use 6oz of active culture yogurt or dried yogurt starter. In this case, I am using dried starter. I alternate between saving yogurt from my last batch, to using new dried starter. This way, I am not growing "bad germs".


























Then, I pour the mixture into my jars and place it in my yogurt maker. The growth time for this is about 10 hours, in the machine. The culture time depends on the milk and yogurt starter used.


























Once finished, I'll cap them and place them into the fridge. I usually wait till my yogurt is cooled to flavor. To flavor...I will add a drop of agave nectar and vanilla extract to each jar to taste.

Viola! YOGURT!!! 

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