This process has taken me a year. It began with French Women Don't Get Fat by Mireille Guiliano. I really enjoyed this book and after reading it, I quickly began making my own bread using Mireille's recipes. I also made an attempt at yogurt. But, it was a disaster. After all the waiting, it was nothing more than smelly, soupy-looking milk. I was very disappointed and vowed to try again. But I waited, and waited. I was too scared to do it.
About a month ago, I was over at my friend's house and he told me to go look into his fridge. There, I saw the yogurt that he had made. I was jealous. Very jealous.
So, he offered to help me try again. And after a year, I was finally able to do it! I'm not sure what went wrong the first time, the method we used was very similar to the French Lady's. My friend thinks I may have jumped the gun and added the yogurt while the milk was still too hot. Possible, very possible.
Here is what we used:
- 1 quart milk
- 1/4 cup dry milk
- 3 tbs plain yogurt
- Pre-heat oven to 200.
- Place one quart milk, room temperature, into a pot on medium heat and add 1/4 cup dry milk.
- Continue stirring milk as it heats to 180 degrees.
- Once at 180 degrees, remove milk from heat and let cool to 115 degrees.
- Shut off oven and keep closed, this is going to be where a lot of the magic happens.
- Once cooled, add some of the milk to a bowl (1/2 cup to 1 cup will do) and then mix in the 2-3 tbs of yogurt (we used three).
- Pour this mixture back into the rest of the milk and mix.
- Pour entire mixture into jar.
- Wrap jar with towels to insulate and put somewhere warm, in this case our pre-heated oven.
- Let sit for 8 hours without peaking!
- YOGURT. Enjoy and don't forget to leave 3 tbs at the end to make the next batch.
It felt so good to made yogurt at home, I am posting it to Cheeseslave's Real Food Wednesday, celebrating healthy, real food.