Yogurt that is. I have given this lesson before, but this time I am including some additional photos in hopes that you will try it. Making yogurt is very easy, but it does take a few hours setting time. Often I make it after breakfast, but I also make it sometimes in the evening and let it set overnight so it is ready for breakfast.
Firstly, find a large clean glass jar with a tight fitting lid. I use an old peanut butter jar. Make sure it is clean and has some kind of rubber seal in the lid.
I use a fresh unopened carton of milk for the milk. I want to be sure it is free of unwanted bacteria. It isn’t good to use a carton that the kids left open on the counter when you weren’t paying attention.
I use whole milk, but you may also use low fat or non-fat milk, whatever your preference. If you like cream top yogurt, you may add fresh (previously unopened) whipping cream. Yum!
We like to add a teaspoon of sugar to the mix just to give the milk a little sweetness.
Now you need to warm the milk. There are several options for this. You may warm the milk in the jar with the lid on in a pan of warm water on the stove, but be sure that you don’t break the jar. I use the microwave and for a quart of milk, it takes one minute to bring up the temp to lukewarm (no higher than 90 degrees). It should feel warm to your finger.
If this is the first time for you to make yogurt, or you have exhausted your old batches, then purchase a small plain carton of yogurt with live cultures from the grocery. We like the Greek Yogurt because of its wonderful taste which is transmitted to the new batch you are making. If you have made a batch, be sure to save some, at least a quarter cup, for the new batch of yogurt.
Stir the new package of yogurt or the quarter cup you saved from the last batch, into the milk thoroughly. Screw the lid onto the container tightly.
This photo shows the cooler/thermos that I use to culture the mixture. It is an Igloo drinks cooler. You need one that will hold the jar plus at least a quart of hot water. If you do not have enough water, it will take a long time to culture the yogurt as it will cool too fast. Refrain from adding boiling water. It is sufficient to use the hottest tap water you have in your kitchen.
I have placed a spacer in the bottom of the cooler so the lid will sit up a little higher in the container. I then fill with the hottest tap water I have up to the edge of the lid of my yogurt container. Screw on the top of the cooler. The lid of my cooler is uninsulated, so I put a kitchen towel over the top to insulate it.
Now comes the waiting. Usually this will take about six hours. Longer is OK. What you want to see is yogurt that is thick and creamy. Remember it will be a little thicker after chilling. If you want to make quark, you can pour the entire contents, into a colander lined with cheese cloth and let drain. Remember to save 1/4 cup of yogurt for your next batch.
This yogurt is smooth and creamy with no pectin or gelatin. It is not real thick, but you can allow it to drain through cheesecloth if you prefer the Icelandic variety of yogurt which is almost spreadable. If you are making quark, let it drain for several hours, covered to avoid mold spores getting into it. Then add basil, thyme, oregano or other herbs to make a nice dip or spread or if you want you can use cinnamon, nutmeg and a sprinkle of brown sugar and granola.
We eat it soft with granola, bananas and apple chunks for breakfast or in smoothies. It also makes great tzatziki. Enjoy!