Okay, there are a lot of ways to successfully make yogurt. In fact, its one of the most forgiving and, therefore easy, things to begin making at home. That said, 'best yogurt ever' depends a lot on what you want in a yogurt so I admit, its a pretty subjective thing. I like my yogurt thick and creamy so if that sounds good to you, then this might be the way to go.
Preheat oven to 200
On the stove, heat half a gallon of organic whole milk to 185.
Reduce heat to 110-115.
Stir in 1/4 c. plain organic, not fat free, yogurt. (Make sure your yogurt have live active cultures in it. Any of your organic brands should be good: Nancy's, Brown Cow, Wallaby, Stoneyfield Farm, etc.)
Stir in some probiotics (optional; I use Udo's Infant probiotics to help prevent ear infections in baby).
Turn off pre-heated oven. Cover stove-top mixture and put in oven.
Leave mixture covered undisturbed in oven 7-8 hours.
(I heated the oven to 200 a couple times during those 7-8 hours and turned it off as soon as the pre-heating was done.)
Remove from oven, stir, transfer into storage containers, and refrigerate.
Enjoy thick, creamy yogurt.
We've added local honey for immune boosters or berries for antioxidant sweetness. Here's an old family favorite that's good to have on hand for a quick breakfast that'll 'stick to yer ribs til lunch.'
Swiss Breakfast:
1c. yogurt
1c. rolled oats
1c. milk
Stir and let sit in fridge. Add more milk or yogurt if it gets too thick for you.
Add fruit or honey to your bowl in the morning.
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1 comment:
Sounds delicious. Dairy fat has got to be my favorite food vice. But if you are skimming, a good way to achieve thick and creamy yogurt from lowfat milk is to strain the finished product in cheesecloth. You end up with less yogurt but a much richer product than ordinary lowfat yogurt.
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