Yogurt

Five years ago I drove out to western MA to take a cheese-making class taught by the “The Cheese Queen”, Ricki Carroll. I had first heard about her and the class when I was reading Barbara Kingsolver’s Animal, Vegetable, Miracle. Her web site is also where I get my supplies.

It has been awhile since I’ve used any of these skills, but I decided to try to bring back the yogurt-making since I’ve been digging smoothies in the Ninja. One of these days I will also get back to attempting to master the mozzarella stretching.

Make sure you have a good thermometer, yogurt cultures (I’m a Y5 girl), ice, and something insulated to let the yogurt set (like a Yogotherm). I like to ice the bottom of my pot for a few minutes before heating the yogurt…it supposedly prevents the milk from burning on the bottom. My milk doesn’t usually burn, but it usually leaves a bit of a film which makes the pot a little challenging to clean.

Heatin’ the milk

Yogurt
Source: Ricki Carroll
Makes: a lot!

Ingredients
1/2 gallon milk (any percentage)
1 packet yogurt direct set culture
1/4 cup dry milk powder

Directions
1. Heat milk to 185 degrees F. Let stand for 10 minutes. Do not allow the milk to boil.
2. Cool the milk to 110 degrees F using an ice bath.
3. Pour the milk into the Yogotherm. Add the packet of culture and the dry milk powder and stir thoroughly.
4. Allow the yogurt to set undisturbed for 6-12 hours, or until set.
5. Refrigerate immediately. Yogurt will keep for at least 7 days.