Friday, October 03, 2008

more yogurt

The yogurt tasted better today. I guess I shouldn't have made full-fat, whole-milk yogurt while I'm on a fat-free diet.

quick recipe for the yogurt I made:
  • 1/2 gallon whole milk, preferably raw but definitely not homogenized
  • 1 to 2 Tbs plain yogurt depending on the freshness, only use the kind that has no thickeners like pectin - just milk & LIVE cultures

Heat the milk for one hour at just below simmering, stirring every 5 min or so. Remove from heat and let cool until it reaches body temperature (about 15 min). Put the yogurt in a cup and pour some of the milk into the cup; stir together gently. Pour the warm milk into your glass jar and then give it a good strong stir to get it spinning. Take the spoon out and while the milk is still spinning, gently pour the yogurt/milk mixture into the milk. Don't stir any more. Wrap your jar in towels and keep warm (between 85 and 100 degrees Fahrenheit) for 3 to 12 hours using either a heating pad, a dehydrator, a gas oven, a hot kitchen or an insulated cooler. When it's thick it's ready to refrigerate. Add whatever you want to it when you eat it or just eat it plain. For the kids I added a touch of vanilla and some honey, maybe some cinnamon. I ate mine plain and with some granola.

Did you know that Fahrenheit and Celsius are both named after scientists, that's why they're capitalized.

1 comment:

Carla said...

Cool yogurt how-to! Fahrenheit and Celsius are both named after scientists? You are always teaching aren't you? Too cool!