18
•
The taste and texture of the yogurt varies according to the milk and yogurt starter
selected
. It can be thin like kefir or thicker and more European style. You should
experiment with milk of various fat contents to determine which one you prefer.
•
Don't forget to save a small amount to make the next batch (or save the whey as
mentioned above).
Check out this video: https://www.everythingkitchens.com/how-to-make-yogurt-at-home-
vitaclay.html#
How to choose a culture and how much to use
•
Culture may either be purchased freeze-dried or you can use plain yogurt from the store
or a previous homemade batch. The type of culture, the amount of time you give it to
culture the milk and even the temperature all affect the end result.
•
If using a purchased culture, follow the directions of the package for the amount to use
and how to incorporate it into the warm milk.
•
If using plain yogurt (or whey) there must be live active cultures in the yogurt, add 1
tablespoon yogurt per cup of milk.
•
To learn more, check out the
New England Cheesemaking Supply Company
at
cheesemaking.com or
Cultures for Health
at culturesforhealth.com.
Which milk to use for yogurt
•
The following types of milk may be used: raw or
pasteurized cow, sheep or goat’s milk
of any fat content, powdered milk, long-life UHT sterilized milk, or coconut milk.
•
Keep in mind that the higher the fat content the creamier and richer the yogurt will be.
•
Nut milks such as almond may also be used but require a bit more work. There are
many recipes online.
How to make Greek yogurt
•
If you would like a thicker Greek-style yogurt you will need to strain the whey once the
yogurt has cooled (next day is best).
•
Consider bringing the milk to a full boil (212ºF, 100ºC) instead of 180
ºF which will also
create a thicker yogurt.
•
For an even thick yogurt or to make yogurt cheese, drain the yogurt in cheesecloth.
How to make flavored yogurt
The yogurt can be flavored with jam, jelly, honey or fresh fruit. Here are two techniques to try:
Yogurt flavored with jam, jelly, honey or syrup
Ingredients:
•
4-5 tablespoons of jam, jelly, honey or syrup
•
4 tablespoons of unflavored yogurt or active culture as recommended on package
•
4 cups milk
Gently heat the jam or jelly until barely warm. Add this to the milk when adding the culture
and as per the basic yogurt instruction.
