Sunday, February 26, 2012

Homemade Yogurt

Update, March 3rd.
I had company at home this week so I did not cook at all. I didn't touch this homemade yogurt until about 30 min ago. This is the best stuff ever......
I thought that after sitting in the fridge for a week, it would have gone back to being watery and liquidy.... HA! no way, it was perfect, exactly like after I had drained it last Sunday. I did this recipe a second time with Bio milk, I would say the finished product was a bit less watery, but all in all I got the same results, so I guess Bio or not is each ones choice.

I can't believe I succeeded this, I am so happy. If you are like me and are a big yogurt fan, you realize that the cost of store bought yogurt goes up fast.
I don't buy fruit yogurt, I use plain and add fruit, I make my own salad dressing with yogurt, no store bought dressing. I make my own Tzatziki with drained yogurt. I don't (rarelly) buy sour cream, I use yogurt for..... etc etc....
You don't even need that special thing-a-majig to make yogurt in. Just a clay pot big enough to hold 8-9 cups of liquid (if possible) with cover .
In all, this cost me 3.55$ for a 2lt of 3.25% milk. Ah! Ha!
This recipe was taken from the journal La Presse of February 25, 2012.

8 cups of 3.25% (whole milk) Bio milk
2 tbsp of plain Bio yogurt

Put milk in a pot big enough and bring to a simmer for 30-40 min. Keep a CLOSE EYE on this stirring often, every 2-3 min. DO NOT LET BOIL, you know how fast milk overboils and curdles.

Look at the texture
So, once it has simmered, let it cool uncovered to room temperature or 36C.
Take about 1/2 a cup of the milk and mix it with the 2 tbsp of plain yogurt.
Add this to the rest of the milk, stirring slowly. Stir well.
Cover and place in a cold oven with the door closed and the light on for 6-8 hours or all night.
That's all. See my notes below.

I used non-bio milk, non-bio yogurt. Next time I will try the real thing to see if there is a difference. You can tell it's a nice texture. It's a bit watery, I can't say where that comes from. A 2 lt milk carton gives just about 1/2 cup more than 8 cups, I used it all, maybe that is why it's a bit watery. I let it drip through a cloth for 24 hours in the fridge. Perfection. If you like this and make it again, just use 2tbsp of this yogurt to do another pot. I truly think the clay pot makes a difference, this is my crockpot center. I have to admit, I haven't tasted it yet.

May 30th update. I've never bought a store yougurt since. I use this for everything. I don't even drain it anymore. This is great stuff and is still very good after a week or two.

Enjoy. J. 

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