I started making my own yogurt a couple of years back. First I used daily fresh milk, then organic and now I use raw milk only. I obtain my milk from a dependable source with fat not removed. Row milk has a light sweet and beautiful taste. Stil I can not make my yogurt by staying away from the pasteurization process that the modern world imposes on us, but I am very close to that alternative.
It took a while for our household to get used to my yogurt. As the old habits of consuming industrial yogurt dies along with my disappearing learning curve mistakes, I got to a point where I am making yogurt from 4-5 kilograms of raw milk every week. Nowadays nearly a bowl of yogurt accompanies every meal in our house. I never succeeded making thick to the knife cutting yogurt, but if I remove the accumulated water when consuming the remaining amounts can be really thick. I do not get thick layers of clotted cream, but what I get is reeeeeally tasty.
ingredients
- 2 liters raw milk
- 50-60 grams strained home yogurt or organic yogurt, room temp
preparation
- Heat the milk up to 162°F (72°C) and keep at that heat for 1 minute to pasteurize.
- Remove milk from heat, cool down to 110-111°F (43-44°C). As milk is cooling, put the bowls in the oven and heat it to 122°F (50°C).
- Add a cup of warm milk to the yogurt, whisk until smooth and the yogurt is dissolved. Stir gently into the rest of the milk. Pour into the bowls that you've heated in the oven. Put them back in, turn off the heat but keep the light on. After 4-4:30 hours, when the yogurt reaches the desired consistency turn off the light, open the oven door, let the bowls cool. Take them out, wait till they cool down to room temp. Put them in the fridge WITHOUT a lid. Will last at least a week in 40°F (4°C).
- ps: When strained yogurt is used as starter, the process is quick. Use 100-120 grams regular yogurt and it will set in 7-8 hours.
- ps: if the yogurt is refrigerated before it's completely cool, it tastes sour.
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