Yep. I'm just domestic like that.
{pictured here with homemade granola & berries}Cooking notes: I pretty well followed the instructions found here {I used the crockpot method, although I filled the crockpot about halfway with water}. I scalded my milk to 180° F, then cooled it to 110° F before adding the starter. The linked directions to not instruct this, but I've read that it is necessary for good results. After the yogurt cultured, I added 1/3 cup Splenda. That was the perfect amount of sweetness for me. Without sugar, the yogurt could be used {and tastes a bit} like sour cream. It can also be left to drain in a strainer lined with cheesecloth; you will end up with a cream cheese-like product but much lower in fat. I used Yo-Baby vanilla yogurt as my starter {my local WM did not have plain with live active cultures}. Live active cultures {six are present in the Stonyfield farms brand, as opposed to only 2 in other brands} are like good bacteria for your digestive system. Kinda like all those probiotics that are showing up everywhere. {Get your kids eatin' yogurt with live active cultures. They are great for the immune system!} You can always freeze the store-bought starter in an ice cube tray & then use one cube per starter. I have read that the longer you culture it, the tarter & firmer it gets. If you're not watching the waistline, you can also add heavy cream to your mix for ultra-richness. Try steeping the milk mixture with different ingredients too: vanilla bean, lavender, rosemary, etc. or adding stuff in after culturing. For more reading, a simple google of homemade yogurt will satisfy your curiosities.
Ever had a yogurt making adventure? Let me know if I've gotten you interested!
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5 comments:
Very interested! I wish I had the time to follow your lead...although we are scheduled to make yogurt in microbiology next week. Should be a nice add on to our lab-made wine and sauerkraut!
I am intrigued but also a little scared. Thanks for the info. How do you think it compares pricewise? And taste? Cause I'm really weird about my yogurt.
Hey you stole my idea! Yep I am planning to do this very soon, after all my pumpking baking!! Can't wait to give it a go! ;0)
I may have to give that a try! It sounds like a great alternative to store bought.
@Anna: I actually came across wine-making and such while researching yogurt! It's that whole good bacteria stuff I think :>)
@Andrea: I will be doing a follow-up post, complete with cost break-down & taste "analysis". My response to you was gettin' crazy long!
@Alicia: It took you this long to figure out I could read minds, especially yours?! LOL, LOL.
@Mary: Thanks for stopping by. It actually seems harder than it really is. I wished I had an old heating pad so I could just "fix it & forget it"!
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