Promoting culture: homemade yogurt

Promoting culture (yogurt) at home – who can argue with supporting and spreading culture? After making my own yogurt at home, I’m going with .. no one.  Seeing articles in a few of my magazines and a natural progression after canning (jam is the gateway can?), I went ahead and cultured my own yogurt. It turned out delicious, this batch being more fluid than store bought but still creamy and tasty (like the kind we feasted on in Paris). This is going into the regulation2013-01-06 10.32.22 rotation.  Next Culture Experiment will be kombucha – stay tuned. Kimchi happened a few years ago but will be having a re-awakening as well.

Step 1: Select guidance – this particular article is from  Madame Martha’s Living.

yogurt collageStep 2: Follow said guidance, but in general heat up quality milk on the stove top to 185 F, then cool it back down to 110

Step 3:In a separate container, in my case pyrex liquid measuring cup mix milk and some “starter yogurt”. Basically some of any kind of yogurt with live cultures in your fridge. For this time I used a non-fat plain Greek yogurt. No complaints, would probably be cautious with flavored. I guess you can buy the culture starters too, likely import them from France, if so included.

Step 4: Pour into the yogurt’s final resting place, in this case a quart mason jar. I will say that I used a quart of milk and this just about filled it to the gills. a note to self for next time to use a little less milk.

Step 5: Swadle the jar, without lid and put in a pan, so it has a nice place to sit (and spill if that happens). I did put my lid on just to transport it to step 6, aka the oven, since my jar was so darn full. I took it offer but putting in the oven.

Step 6: Let the 2013-01-06 20.04.12magic begin. I chose to use the oven light to create a warmer environment for culture expansion.  I heated it up when I started the recipe for just a few minutes then turned off heat and switched on light.  I’ve read of many other approaches (hot water, crock pot etc).

Step 7: Good things come to those who wait. Hang out for the next 5+ hours until the yogurt appears or basically it is no longer liquidy but custardy.

Step 8: Enjoy!  I used mine as a breakfast with berries and granola, as sour cream substitute in a cake recipe and spinach dip recipe, and made a ranch dip (using powdered ranch dressing). The little bit left will hand down the magic to the next generation.  It will be interesting to see how this batch progresses.

9 thoughts on “Promoting culture: homemade yogurt

  1. Please let me know if you’re looking for a article author for your site.
    You have some really great articles and I believe I would be a good asset.
    If you ever want to take some of the load off, I’d
    love to write some material for your blog in exchange for a link
    back to mine. Please shoot me an e-mail if interested.

  2. I want to to thank you for this excellent read!! I absolutely loved every bit of it.
    I have got you saved as a favorite to check out new stuff you post…

  3. I have tried making the yogurt at home using the store bought commercial yogurt, 125ml of commercial store bought yogurt mix with 1 litre of milk makes about 1 litre++ yogurt. However the taste started to change when it goes to the fifth batch so I start all over again using new commercial yogurt.
    It saves money but still the taste change unless we use heirloom yogurt culture.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s