After the delicous treats of the holiday season, I am usually ready for a little abstinence to begin the new year. I don’t drink milk because it gives me digestive troubles, but yoghurt actually assists my digestion. Yoghurt insures that you live a cultured (and regular) life! I eat it with bananas or other treats, and also use it in recipes in place of buttermilk, (because I make the yoghurt myself and keep it around and I figure as long as it’s cultured it’s good…)
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- the milk needs to cool back down to between 112º and 117º
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- While the milk is cooling, sanitize your containers and put them in a warm yoghurt maker.
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- You need to add live yoghurt culture to make yoghurt.
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- Whisk your yoghurt culture into your cooled milk. (Make sure your whisk is clean.)
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- Fill your waiting containers with the mixture.
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- Put the lids on the containers and the top on the yoghurt maker.
Yoghurt is easy to make, and I like to make it myself. It’s not really any cheaper than buying it ready made, but it’s less wasteful, since we avoid consuming lots of little plastic cups full of yoghurt. Another thing is that I buy the unpasteurized organic milk at the Farmers Market. (If you let unpasteurized milk sit around too long and go bad, you can still use it to make farmer’s cheese. If it’s pasteurized, you can only toss it.) I get the creamy whole milk, because I like it. No skim or non fat around here folks. If the yoghurt sits around in the fridge for about a week, it develops a little layer of cream at the top.
