Yogurt

[Guest guest]

I have been looking for a raw milk yogurt recipe and thought I would share what I have found so far. BTW don't use the microwave method!

There are many different ways of making yogurt. Here are a few variations: Easy "Traditional" Yogurt: This is one of the simplest. You can "double" this recipe. I use a microwave, but there is no reason you can’t do it on top of the stove. Just be careful not to scorch the milk. Pour 3 1/2 C. of milk into a microwave safe bowl, a 4 C. Pyrex measuring cup is perfect for this. Stir in 1 C. powdered milk if you're using goat milk, and 1/4-1/2 C. if you're using any other kind of milk. This will make the yogurt thick, like the way it is from the store. In Europe, yogurt tends to be "runny", but in the USA we seem to prefer it thicker, so do add the powdered milk. Place the milk in the microwave and bring it to a boil. In my microwave this takes about 8-10 minutes depending on if it's right out of the goat or out of the fridge. Stir the milk occasionally and keep an eye on it, but just before it begins to boil, do not stir it, or it will boil over (as I well know). Remove the milk carefully from the microwave. Let it cool some before you place a thermometer in it, or it will still boil over (as, again, I well know).

This boiling step is very important to create a smooth thick yogurt. It also helps stop the whey from separating out quite as much. (The "water" you sometimes find on the top of your yogurt is whey.)

Let the milk cool to 120° - 115°. Place a couple of heaping Tbs. of plain "live culture" yogurt (i.e., Dannon, or read the carton's label to see if it's "live culture") in a quart mason jar and stir it until it is smooth. (I use a DVI yogurt culture with Acidophilus that I get from The Dairy Connection. When I use this, I use 1/4 tsp. per gallon of milk) Remove the “skin†from the warm milk (one will have formed as it cooled) and feed it to the dog or chickens. Pour a little of the warm milk into the jar, screw the lid on tight and shake well. Now add the rest of the warm milk, replace the lid and shake well.

Now it is time to incubate. This is not as complicated as it sounds, and can be done many ways. The key is to hold the milk at 110°-115° undisturbed for 6-8 hours (see below for various methods). If your yogurt isn't thick enough in 10 hours, it isn't going to get any thicker; it's just going to get sourer. If it didn't get thick at all something happened to the starter, either it wasn't live to begin with, or somehow it got killed. Don't be discouraged- try again another day. Even if your yogurt didn't "yo" (or "gurt") you can still use the milk in cooking.

Various methods of incubation: 1) Use a electric yogurt maker. 2) I have heard some put the yogurt in their oven with the light on (the light helps keep the correct temp). I cannot have the light on in my oven without keeping the door open (which lets the heat out), so this method does not work for me. 2) Cooler/water method: Use a small cooler with the lid removed, a larger cooler that will hold a quart jar, or a large pot (6 qt.). Place the cooler or pot in a place where it will be undisturbed. Place the jar with the yogurt milk in the cooler. Now fill the cooler with water that is 120°. Place a couple of fluffy towels over the cooler or pot and leave it undisturbed for about 6-8 hours. To check and see if the yogurt is done, tip the jar slightly and see if the milk flows or stays put. Remember that the yogurt will thicken even more as it cools in the fridge. If you see clear whey when you tilt the jar, the yogurt is as done as it’s going to get, but you don’t necessarily have to see the whey for the yogurt to be done. (have I confused you yet?)

3) Cooler/heating pad method (I figured this out one day and this is now the method I always use): Use a larger cooler. Place the cooler in a place where it will be undisturbed. Place the jar with the yogurt milk in the cooler. Place a heating pad over the jar (loosely). Set the pad on high (my pad needs to be set on high, yours may differ) and place the lid on the cooler. Leave it undisturbed for about 6-8 hours. Please note, that since all heating pads are different, yours may not be best set on high. The first time you use this method, put a thermometer in the cooler to see what the pad is heating the inside of the cooler up to. You want it to be at least 110 degrees and not more than 120 degrees. You may need to turn your pad to medium. Even Easier "Raw Milk" Yogurt: Yes, you can make yogurt from raw milk. I know this works because this is how I always make my own yogurt. You cannot use store bought milk for this method; you must use fresh, clean milk that you have just milked out of your goat or cow following very good sanitary procedure. Add powdered milk is desired (sometimes I do, sometimes I don't. If you don't, you can add a little extra culture, almost double the amount, to help thicken the milk a little more). Warm to milk 115 degrees. Pour the warm milk into your incubating jars, add a couple of heaping Tbs. of plain "live culture" yogurt or DVI culture (I always use a DVI. I use 1/4 tsp. per gallon of milk) screw the lid on tight and shake well. Now it is time to incubate as described above. I use the cooler/heating pad method.

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[Guest guest]

How I wish I was welll enough to have goats again .... I would use

their milk, too.

 

However, here's how I make mine (several times a week)

 

3 cups non fat dried milk

7 cups water

some (1 t to 1/4 cup)yoghurt with live cultures like Danon's PLAIN

nonfat yoghurt.

 

I place all in a half gallon jar and shake.

 

To incubate::

1. I have a hotpot with a thermostat which I have tested to learn

where the 105 degree mark it.

I place some sticks on the bottom on the pot to keep the glass

from touching the heating element in the bottom.

half fill with water.

Place the half gallon jar.

 

Come back much later or overnight.

 

(PS if the temp is off, it will not work, don't through out the batch

just try a temp 5 degrees higher or lower.

 

2. Outside in the sun and/or on top of the hottub cover.

 

3. In the gas oven heated by a pilot light.

 

mjh