Automatic Yogurt

 

Tired of paying high prices for yogurt?  Interested in being more involved with your own food supply?  Sick of tiny containers and lots of artificial ingredients?  Don’t have the time for a complicated cooking project?

Try automatic yogurt!

It’s really easy.

All you need is milk of some kind, a spoonful of unsweetened yogurt to use as a culture, and a Thermos style insulated bottle.

That’s it!

How?

The process is simple and even a little fun.  Just heat up the milk to just above body temperature, then stir in a spoonful of your favorite plain yogurt.  Finally a use for those tiny containers that go on sale at the grocer’s.  If you use a microwave to heat the milk, add the culture after you already have it warm.

You can use nonfat dry milk to make yogurt, then you can just use warm tap water to make your milk.  Mix it double strength for a really awesome texture.

Then, cap the Thermos tightly and set it in a warm place overnight.  I usually use the top of my hot water heater.  In the morning, you should have a nice amount of smooth, thick yogurt.

Uses:

You can add fruit or honey to your new yogurt, mix it into recipes, use it as a substitute for sour cream, or make it into sauces like tzatziki.  It can be made into a type of cheese, too, if you drain it for several hours in cheesecloth.  Make sure to save the whey for adding to soups or bread.

Tips:

If you’re looking for a wide mouthed Thermos bottle, it’s best to choose one that’s made of stainless steel.  You can use other kinds but plastic holds odors and bacteria a little too well, while steel is easy to sanitize.  Here’s a good example for you.

Some people also use a Crock Pot style slow cooker, which is great for when you need large batches, like if you’re making yogurt cheese.  Here’s a nice, high quality, low cost example.

Common problems:

If you have an issue with mold, make sure your container is well sanitized with a weak bleach solution. Clean every nook.

If your yogurt won’t set, either your culture (the spoonful of yogurt) is weak, or you killed it with excessive heat or cold. The best temperature is about body tempoerature, maybe a little above.

If your yogurt tastes funny, clean your container.

Almost all problems with yogurt can be corrected by cleanliness, waiting a little longer, or getting the right temperature. The key is to remember that the bacteria that make yogurt are living organisms, and make an ideal environment for them to grow.

 

(Disclaimer:  If you follow the links to Amazon and decide to buy something, I get a small amount from the purchase.  There’s no additional cost to you.  I looked for the best value for the money and shared that, rather than picking the most expensive thing.)

via Daily Prompt: Automatic

https://dailypost.wordpress.com/2017/01/28/automatic/

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.

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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.