Since last summer I have been making yogurt, delicious european style plain yogurt with live active culture and milk from the cows up the street. My girlfriend fromtemptressyarn.com show me how. With some experimentation with different cultures I think I have finally gotten it down.
We add a little home canned jam and some granola and there you have it... a good homemade breakfast.
Homemade Yogurt
Ingredients
Almost a half gallon whole milk (gal minus a cup)
1 single serving container of Fage yogurt
Process
1. Heat milk to 185 degrees F in a double boiler ( this is pasteurizing)
2. Cool a half a cup of milk to 120 degrees and add the room temp Fage greek style but The farm up the street makes great yogurt and I usually use theres as a starter
3. Let the rest of the milk cool to 112 degrees ( I speed this along by changing the hot water in the double boiler to cold)
4. When your milk reaches 112 degrees mix in the Fage mix and stir well
5. Pour into a two quart Mason Jars with lids.
6. Place in a 120degree water bath and set aside for 4 or more hours.
7. Place in the fridge over night.
We add homemade jam and granola and yummmm!
Once you have made your first batch and have a half a cup left you can use that half a cup to start the next batch of yogurt. Just follow the directions and replace the Fage yogurt in the recipe with your remaining half cup of yogurt. After making a few batches of yogurt the culture may become tired. Start over with a new batch and starter (fage).
Once you have made your first batch and have a half a cup left you can use that half a cup to start the next batch of yogurt. Just follow the directions and replace the Fage yogurt in the recipe with your remaining half cup of yogurt. After making a few batches of yogurt the culture may become tired. Start over with a new batch and starter (fage).
