When I was in the Peace Corps I made yogurt all the time. Now it has been a decade and so many of the things I used to do there feel like they never even happened. I have to read through my journals to remember most of it. I did a lot of cooking and experimenting with foods while I was there. Now that I get to be a stay-at-home-mom I find myself doing the same thing again. Homemade yogurt is very simple. I am not going to talk to you about the different types of yogurt or how to get started with any starter cultures other than simply using store bought yogurt. I work really hard to keep my family eating as fresh and clean as possible and I’ve also learned a lot about when and where to compromise. My compromise on this one is just using a bit of organic store bought yogurt even if I am putting that culture into my half gallon of raw cow’s milk.
Ingredients:
1/2 gallon of raw milk
2-3 tablespoons of organic yogurt
Directions:
Heat milk on stove to 113°. You’ll want to keep a close eye on this and use a kitchen thermometer. Remove the milk from heat and add your cultures of yogurt. Stir just to mix. Leave in a metal or glass container and wrap in a towel. Place in the oven and leave the light on for 12-24 hours. It needs this level of heat to incubate. You’ll just want to watch to see the consistency in order to really know when it is done. I usually check mine after 24 hours.
There are many ways to make yogurt. People make it in their instapot, in dehydrators, etc. but I like this method because it is so POSSIBLE for me to do even while caring for a young person. No equipment needed, hardly any cleanup. I like that.
Some other ways to enjoy your yogurt:
Strawberry and yogurt popsicles
Yogurt with turmeric, ginger and honey
