Thursday, July 22, 2010
The art of yogurt making, apparently whole milk is best!...or not
So, I've tried 4 different batches of yogurt and so far the best batch was that made with whole milk. Recipe as follows:
Pour a quart of whole milk and 1/2c powdered milk (you can also add your sugar and extract/flavors at this point, for a quart of yogurt, I use a scant 1/4c sugar) into a heavy bottom saucepan, cover and cook over medium-low heat until it reaches 180 degrees. Stir constantly. Remove from heat and cool to 110-115 degrees, then scoop out about 1/2 cup of the warmed milk and in a pyrex and add 2T room temp plain yogurt (I just used Dannon, though may venture to try other starters, they seem to affect the taste of the yogut. A good organic plain greek may be good). Whisk together, then add the yogurt milk mixture to the warmed milk into a quart sized Mason jar. Mix well, cover tightly then place the jar (horizontally to be able to put the crock cover on) in a warmed crock (I let mine heat up on low for about 30min, then unplugged it). Then wrap the crock up with thick towel and a fleece blankets and let it sit overnight (or for 8-10hrs, the longer it sits the more tart it is, I've made it in as little as 7hrs and it's very mild...much to the kids liking). That's it! Fresh yogurt :)
I tried both 1% and 2% and they produced a more lumpy, thinner yogurt. Taste was still good, but that made with whole milk was pretty creamy and delicious. May have to say, ta hell with the fat and calories and just go with what's good:) Always room to skimp on fat elsewhere, might as well stick with the good stuff where it counts most.