I made yogurt today!
Despite scalding the milk and burning my thumb (blisters!), the end result seems tasty so far (will add a bit of honey & fruit tonight to some of it to really try it).
I used 1/2 gallon of 1% milk from Whole Foods and some nonfat Stoneyfield Farms plain yogurt for my starter.
I followed the instructions here on the Smatterings blog (though I didn’t add the powdered milk).
I didn’t use a water bath (I was, at that time, nursing my burnt thumb).Â Since I’d already burnt myself, and didn’t care to risk doing so again, I used my milk thermometer (generally used forÂ measuring the temp of my steamed milk for lattes) rather than sticking my finger in the milk for 20 seconds.Â I whisked in the Stoneyfield when the temp was around 115F.
I put the yogurt-to-be, now in my dutch oven, in the very slightly warmed oven for a bit, then took it out &Â wrapped a towel around the pot.Â I let it sit for hours.
My yogurt came out a bit mushier than hers shown here — probably because of the lack of powdered milk in mine.Â Next time I’ll try it with the powdered milk (note to self:Â add to shopping list).
I poured the yogurt through some cheescloth — lucky Rigel got the whey — and put it in the fridge.
I don’t have a crockpot so won’t be trying that method any time soon, in case anyone was wondering.
I bet this would be to totally die for if I made it with some Strauss whole milk….but that is reserved for my morning latte!