How to Make Homemade Yogurt
_Here is another delicious recipe from my book.
I usually get fresh goat yogurt from a farm, but now there are no babies and the mom's are pregnant so there is no milk. Oh my goodness. So I am going back to making homemade yogurt again. So thought you guys might make some with me.
You have to have a candy thermometer or a electronic one like I have.
You need 3 kilos of milk (1 kilo = 2.2 pounds or you can reduce the amount)
1 cup to one cup and a half of yogurt for a starter.
A clean container to put the yogurt in
A very heavy blanket or towel
Place the milk in a large pan and bring the milk to a temperature of 180 degrees F.
Make sure the heat is on medium and not high and that you stir occasionally to prevent the burning of the bottom of pan, as this will taint the taste of the yogurt. Remove from the heat and place on a hot pad to cool down to 115 degrees F.
While you are waiting for the milk to cool, place the yogurt in a bowl and stir to make sure that you have no lumps and to get the milk to be at room temperature.
Prepare your container that will be used to store the yogurt. I use a jar with a locking lid so to keep the heat inside the jar.
When the milk is cooled take a small amount of the milk and place it in the yogurt and stir well. Now pour the yogurt mixture into the milk and stir with a whisk to make sure no lumps. Now you must move quickly as not to lose the temperature on the milk.
Quickly pour into your container and put in a dark area that will not be opened such as a closet. Cover completely with a blanket or very heavy towel and leave for around 12 hours to 24 hours depending on your diet. Yogurt will set after 8 hours, but I like to leave it for around 12 hours. The longer you leave the yogurt fermenting, the more sour it will get. Understand the SCD diet requires fermenting of 24 hours.
After the time is up, place in the frigerator for several hours without disturbing or using. My choice is to drain the whey off of the yogurt and make a labane cheese for spreading and making the Budwig mixture.
I usually get fresh goat yogurt from a farm, but now there are no babies and the mom's are pregnant so there is no milk. Oh my goodness. So I am going back to making homemade yogurt again. So thought you guys might make some with me.
You have to have a candy thermometer or a electronic one like I have.
You need 3 kilos of milk (1 kilo = 2.2 pounds or you can reduce the amount)
1 cup to one cup and a half of yogurt for a starter.
A clean container to put the yogurt in
A very heavy blanket or towel
Place the milk in a large pan and bring the milk to a temperature of 180 degrees F.
Make sure the heat is on medium and not high and that you stir occasionally to prevent the burning of the bottom of pan, as this will taint the taste of the yogurt. Remove from the heat and place on a hot pad to cool down to 115 degrees F.
While you are waiting for the milk to cool, place the yogurt in a bowl and stir to make sure that you have no lumps and to get the milk to be at room temperature.
Prepare your container that will be used to store the yogurt. I use a jar with a locking lid so to keep the heat inside the jar.
When the milk is cooled take a small amount of the milk and place it in the yogurt and stir well. Now pour the yogurt mixture into the milk and stir with a whisk to make sure no lumps. Now you must move quickly as not to lose the temperature on the milk.
Quickly pour into your container and put in a dark area that will not be opened such as a closet. Cover completely with a blanket or very heavy towel and leave for around 12 hours to 24 hours depending on your diet. Yogurt will set after 8 hours, but I like to leave it for around 12 hours. The longer you leave the yogurt fermenting, the more sour it will get. Understand the SCD diet requires fermenting of 24 hours.
After the time is up, place in the frigerator for several hours without disturbing or using. My choice is to drain the whey off of the yogurt and make a labane cheese for spreading and making the Budwig mixture.