Yogurt: the Beginning of a Summer of “Making”
This summer we are going to make things at home that we would normally buy in a shop. This is extremely exciting for me, as I have always been a maker…just ask my mom what I used to do with my diaper. This week we made yogurt! We started with the most amazing yogurt I have tasted from North Country Creamery, it’s gorgeous stuff! You can use live cultures as well which can be purchased online, but we just used high quality yogurt.
I put the starter yogurt on the bottom of a clean 1/2 gallon jar, about 1 cup per 1/2 gallon of milk.
Earlier that day I had purchased raw milk from Greyrock Farm in Cazenovia, NY. (Really quite an impressive farm, more to come from them this summer). Their cows are Brown Swiss and I noticed that their milk is a little smoother and sweeter than the raw Holstein milk we were getting. I heated the milk to about 180 degrees F, then let it cool down to 110 degrees F. We strained out the cooked bits (oops, got a little hotter than intended). A slightly messy job despite the many helping hands.
Next, I placed a cloth secured with a rubberband over the jar and wrapped it in a heating blanket. Using a thermometer, I checked in on the yogurt a few times to make sure it was maintaining the 110 degree temp. It stayed nice and warm for about 10 hours….you can keep it going for a shorter time, and even a longer time…but at this point my yogurt was nice and thick so I let it cool a bit before placing it in the fridge. The next morning I scooped out a nice bowlful and drizzled it with some local honey! YUM! Creamy and smooth.