Making one’s own yogurt has always been one of those things that I felt I should do, but that just continued to elude me – seeming a little too complicated and a little too risky. Having made my first batch this week, I am completely converted to home yogurt. Easy and delicious and nutritious!
We heated 2 litres of milk to 84 degrees, stirring all the while to prevent sticking.
Then we cooled the pot in a cold water bath – the kitchen sink is a convenient spot – to 44 degrees.
We added starter (yogurt from our friend Val), and mixed it in. We had three big jars of yogurt that we stored in a cooler in 44 degree water Thursday evening to Saturday morning.
Yogurt for breakfast this morning, with apple slices from Bizjak Orchards, and a parsnip muffin (more details and recipe for the parsnip muffins coming up!) Yum!
Adventures in radical farming 