We were traveling this weekend and had the standard hotel complimentary breakfast. I went for a cup of yogurt and was quickly reminded why I make our yogurt here at home. The list of ingredients went something like this: Cultured grade A nonfat milk, water, blueberry puree, fructose, contains less than 1% of modified corn starch, natural flavor, carmine (for color), sucralose, malic acid, potassium sorbate(to maintain freshness), acesulfame potassium, sodium citrate (taken from the Dannon "light and fit" info page online). My home made yogurt ingredient list is much simpler: Fresh milk, yogurt culture. Some store bought yogurt even contains gelatin and pectin to thicken it. The yogurt cultures thicken home made. And there is the ubiquitous ingredient "natural flavors". There is a multitude of bad for you stuff that can be included in this handy phrase. Also, I try to avoid artificial sweeteners because I am not convinced they are a healthy alternative for our bodies.The healthy bacteria Lactobacillus in yogurt does wonders for our gut (think Jamie Lee Curtis and the Activia commercials) and we need that. Our gut is where the processing of our food takes place and it needs these guys to do it effectively. It also effects many processes that effect how our body feels (more on that later). We give our guts and the healthy bacteria that live there a hard way to go with medication, stress and our typical American diet so it helps to replenish the good guys. And besides all that, a bowl of creamy thick yogurt with raw honey and fresh fruit is just simply tasty. Oh so much more than that little cup with the "natural flavor".
Now I won't even begin to tell you that I always pack healthy food alternatives when we travel and we never eat out etc, etc because that just isn't the case. We don't get the whole "healthy" thing perfect all the time. I do like to think that the good helps to balance out the bad. So that being said, this is how I make yogurt. It really is crazy simple.
First I skim off the cream from a half gallon of fresh milk. I use this to make butter and then pour the buttermilk that is left back into the half gallon of milk. You can also use the buttermilk to make biscuits or cook with. Yum. If you use store bought homogenized milk then simply follow this process with what ever type of milk you use. Full fat makes a nice creamy yogurt. Heat the milk over low heat to between 185 and 195 degrees, but don't let it boil. If it gets a "skin" on top just skim this off. Remove the pan from the stove and let it sit til it cools to approx. 110 degrees. Make sure it is under 120 degrees. This is when you add the yogurt culture. You can buy a culture, or use a store bought yogurt of choice. I used a store bought Greek yogurt we liked without the undesirable ingredients. Add approximately 2 tablespoons to 8 cups/half gallon of milk. Stir gently. You don't want to crowd the bacteria so it will have room to grow. No need for more. Then pour the milk into a container that will keep water out. I use a glass jar or glass mixing bowl with a lid. Sit this into a cooler and fill the cooler with 120 degree water to just below the lid of the container of milk. Our tap water is 120 degrees so I just use it. Cover with the cooler lid and let sit for at least 5 hours. The bacteria like a steady low temp to grow, too hot or cold and you don't get yogurt. I know this from personal experience. And yes, I wanted to cry over spoiled milk. Yuck. You can let it sit for up to 10 hours according to some info I have read. The longer it sits, the more tartness will develop. 5-6 hours usually gets just the right amount of tang for us. After it has cultured it should be thickened and will have a watery whey. You can strain it in the refrigerator using a colander lined with cheese cloth or a paper towel if you want it thicker. Straining for a few hours will result in a consistency of Greek yogurt. 24 hours will give you a wonderful thick yogurt cheese with a consistency similar to cream cheese or marscapone. Our yogurt generally keeps about 1-2 weeks in the fridge. You can eat it plain, add honey and fruit, put it on a baked potato instead of sour cream, use it in recipes, or make frozen yogurt! We really like yogurt cheese marinated in olive oil. Be sure to save a couple of tablespoons of your yogurt to make the next batch.
Yougurt cheese in oil
Add approx. 1 teaspoon salt to 8 cups of yogurt before straining and mix well. Strain approx. 24 hours in the refrigerator.
Good quality extra virgin olive oil
Herbs of choice. We use rosemary, oregano and hot pepper flakes
Garlic (of course) slivered
Pour a little olive oil in a jar, enough to cover bottom so yogurt won't stick. Add in a few garlic slivers and a sprinkle of herbs. Roll yogurt into balls using approx 1 tablespoon for each. You can use a spoon but I have a tiny scoop that is used for cookie dough that makes this go much faster. Continue to add layers of yogurt balls and herbs/garlic til all yogurt is used. The oil should cover the yogurt and herbs/garlic should be dispersed throughout. I give it a gentle little spin to help the yogurt settle in. Now the hard part. Let it sit for 2-3 days in the refrigerator (if you can last that long before sneaking a taste). The flavors will infuse into the oil and this makes a great spread for crackers or on a piece of home made bread.
So there you go. Easy-peasy and so good tasting and good for you. If you are in the northern Indiana area and are interested in grass fed fresh milk via a herd share Pasture's Delights has a great program and delivers. If you are in South Central KY Stoney Creek Farm offers herd shares and the milk is available for pick up at locations in the area.
Wishing you many blessings and yummy yogurt,
Stace
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