Check out my post over at Mother Earth Living, if you want to try your hand at homemade yogurt! The perfect pairing for summer's berries & stone fruit.
Support your local farmers. Here in Washington, we have a handful of delicious choices:
Fresh Breeze Organic Dairy
Pride & Joy Dairy (Raw Milk)
Pure Eire Dairy (100% Grass-Fed)
Sea Breeze Farm
I had a curious cook write in recently about making homemade yogurt with raw milk, his question was, why heat the milk to 180F? Why not simply heat the milk to 115-120F?
ReplyDeleteIt is a great question! Heating the milk to 180 degrees, alters the milk's whey proteins and naturally creates a thicker yogurt, which I personally prefer. Cooling the liquid prior to adding the yogurt/culture starter provides the ideal temperature for beneficial bacterial growth without killing the culture.
If you'd like a bit more information, check out this article, McGee, Harold. (2009, April 14). They Do the Work, You Reap the Yogurt, New York Times, Dining & Wine.
It would be great if you had a trouble shooting section for those of us who have a few problems make yogurt...but thanks for the recipe...
ReplyDeleteThanks Jacks! If you have any questions, I'm happy to try to answer them. Simply submit whatever is causing you trouble here and I'll get back to you. Happy Cooking!
ReplyDelete