A Tale of Two Yogurts: Part 1

Making your own soy milk, and both standard and soy yogurts

I want to talk about three things in this little article. These are all things that have been known about by lots of people, but not by most people, and generally not all found in the same place. I’ll start by telling you how milk yogurt is made by me at least; and I’m lazy and like to do as little work as possible. In part 2 I’ll tell you how to make soy yogurt, and the milk it’s made from.

Moo Yogurt (Or Baa)

Ingredients needed
Thermos bottle
(vacuum flask) as wide a mouth as you can find

Milk, cow or goat, preferably not that low-fat stuff.

Powdered milk if you wish a thicker yogurt.

A yogurt starter
(just plain unflavored, not vanilla yogurt from the store. I usually use Greek culture because I admire Socrates.)

Procedure:

pour a pint or more of milk into a sauce pan, place over low heat. Stirr frequently till it heats to about body temperature. If you have a thermometer, 95 F or 35 C is good, but you can use your sense of touch to test that it’s not really not nor cold. Think tepid bathtub, or baby bottle.

When desired temperature has been achieved, fill your thermos with hot water from the tap to preheat.

Stir a couple of table spoons of your starter yogurt into your warm milk. This is harder to do than one expects. A bit of spoon work is wanted.

Now pour the water out of the thermos and the milk and yogurt mixture in. Screw the lid on tightly. I like to wrap the thermos in a bath towel for further insulation. Put it on a counter or in some other warm place and leave it alone! Overnight or even 24 hours if you wish. If you live in a cold climate, you can set it on top of the water heater or on top of your fridge. Let it sit overnight.

(Note If you want thicker yogurt, a few tablespoons of powdered milk can be stirred into the whole milk prior to heating.)

That should be all. By morning, the yogurt should be a smooth, fairly solid mass.
You need no special thermostatic yogurt maker or mail order starters. Slice in a peach or throw in some raspberries and you’ll have something just as good and a lot cheaper than those syrupy 5-ounce tubs they sell in the store.

___

This was a guest post by Glynda Shaw. over at Creative Fancy.  She’s an author and alternative energy expert who also does a lot of homebrewing, creative cooking, building, and homesteading related projects.

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