Homemade Yogurt

Whole Family Recipes—For the Childbearing Year & Beyond

Each Friday, I share a recipe from our community cookbook. Contributors include doulas, midwives, moms, dads, and other supporters of the Center.

Homemade Yogurt
From Bran Englander

This yogurt has a lovely, fluffy texture, unlike anything you can buy in a store. You’ll need to purchase an inexpensive yogurt maker to incubate the yogurt at the right temperature, but if you like yogurt, it’s a money saver in the long run. I like the Salton Yogurt Maker.

1 quart of whole milk
2 tablespoons plain yogurt

Everything has to be extremely clean, your pot, your spoon, the yogurt maker, everything. Bring a quart of whole milk to a boil in a saucepan. Remove from the heat and let sit, giving it a stir now and again to prevent a skin from forming on the top, until the milk reaches the target temperature of 112 degrees on a thermometer. Plug in the yogurt maker to get it up to the proper holding temperature. When the standing milk has reached 112 degrees, draw a few ounces out into a bowl and add to it two tablespoons of plain yogurt. Mix gently till smooth and add this mixture into the remaining milk, stirring gently till completely worked in. Pour mixture into the yogurt maker, affix the cover, and set the dial for seven hours ahead. This display is just a reminder that the yogurt will be ready at that time; it is not functional, delivers no beeps, and does not shut itself off. At the appointed time, you will have warm, unfirm yogurt. Chill it in its own removable container for a few hours.

Yogurt is the perfect accompaniment to delicious berries, peaches, and other abundant summer fruits. For an amazing desert, de-pit and slice some cherries; spoon over a scoop of homemade yogurt and drizzle a little maple syrup on top.

Makes 1 quart

Posted by Patty on August 6, 2010 • Filed under Whole Family Recipes (Fridays)
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