Yogurt is a product with very high nutritional properties such as
protein, calcium, vitamin B6, B12 and riboflavin. Yogurt is made by
bacterial fermentation of milk. The bacteria used to make yogurt is known as
yogurt cultures. Cow's milk is the most commonly used to make yogurt. The word
yogurt is derived from the Turkish language and it means to be curdled or
coagulated; to thicken.
Preparation:
As a child, I saw my mom covering container or saucepan of milk
with clean towels and blanket and telling me not to touch it. The importance of
not opening the blanket covering during the fermentation is that you will stop
the process of making yogurt. This is an old recipe and the method is the same
as when my mom used to make it. It does not require too much active time to
make it.
Ingredients:
- Half-gallon Stony Field - organic Whole milk - ultra pasteurized
- 3 Tbsp of Yogurt to use as a starter.
- Pyrex or Glad-ware container
Boil the milk in a saucepan to a medium
heat until you see a skin forming on the top of the pot. Pour about about 4 quarts milk into a plastic or glass container, and let it cool down at room temperature. Meanwhile
mix the yogurt starter with 2 Tbsp. of milk so that is easily poured. After you put the lid on the container,
cover it with a plastic bag and a clean towel or blanket. After 3 1/2 hours open
and place the container in the refrigerator for a few hours.
Note:
- The yogurt will come out sour if you pour the yogurt starter in the hot milk or if you use more yogurt starter.
- Do not open the container before the recommended hours once you covered because you will stop the fermentation.
- Always save some yogurt to use as a starter for your next batch in the refrigerator in a small container.
