I've made yogurt probably 100 times by now...
but I'm always still amazed at how a few simple steps transforms a gallon of milk into this:
And I always feel really satisfied when I load my fridge up with a fresh new batch.
Learning how to make cottage cheese is next on my project list (I will, of course, share with you if I manage this successfully.).
I made yoghurt for the first time yesterday, and it worked! I hoped it would, but it is still amazing to check and find out that all that milk has been turned into yoghurt! I made it in my slowcooker though. And I didn't start it until lunchtime yesterday, so I had to get up at 2:00 a.m. to put the crock in the fridge. 🙂 Note to self... either start it at suppertime next time, or first thing in the morning!
Yup. I've made it by your basic directions three times now, the last on this past Saturday. I get so excited when I see it thicken. For the first time in my life I actually like yogurt. I just won't eat the commercial stuff. You have no idea how I appreciate your good directions and basic common sense about it, Kristen. Thank you!
Alton Brown made Cottage cheese on Good Eats once.
http://www.foodnetwork.com/recipes/alton-brown/quick-cottage-cheese-recipe/index.html
It's really a lot cheaper to buy it at Aldi than to make it. Still, the home made is probably a lot better.
Thanks, Kristin, for encouraging me to try this. It has become bi-weekly routine for me. I have allergies to several food additives, and this allows me to take good 'ol milk and make a wonderful treat! I'm practically living off of it (with some home-made granola.) I love it! Aloha *;)
Haha, does this count as a blog post 🙂
Jess, on a busy day like today, when I can't manage to get a Q&A post together, it does indeed count as a blog post. lol I shall resume with a regular length post tomorrow, Lord willing. 🙂
I made cottage cheese years before I ever tried yogurt. The recipe in (1973-ish) Joy of Cooking worked great for me. As Batta92 says it's generally cheaper to buy than make but that's not the only consideration.
Now what I want is something to do with the resulting whey!
We are moving in about 6 weeks and our new house will have a big pantry and counters which are more conducive to baking etc. (good-bye ugly tiles and nasty grout!) and a bigger fridge. One of my first projects when we get settled will be to try your yogurt recipe. I almost never eat dairy any more but I will definitely make an exception for good yogurt, I'll use organic milk from happy cows and I know my kid will love it too. The only kind of yogurt I'll eat any more is Trader Joe's Greek style yogurt or a local brand of organic Greek yogurt. I can't wait to compare your recipe.
WilliamB: Gotta love those old Joy Of Cooking cookbooks. They really have everything in there, don't they?
For you, William B:
I have been working on making a Greek-style version of homemade yogurt, so I have lots of whey. I use it in smoothies and in oatmeal or grits instead of water. I'm sure once you get started, you'll think of lots of other good uses for this nutritious by-product. Hooray for homemade yogurt!
When I went to Cabot Creamery on my Vermont vacation this year they said that the whey they have was collected and sold to make protein additives for other foods. I'm not sure what you can do with the homemade stuff ...
Use whey instead of other liquids when making bread. Adds protein and makes the resutling bread lighter. I also feed it to my dog and have given it to my chickens.
I tried making a farmer's cheese last night and it was so darn easy and fast I couldn't believe it. Inexpensive, too, because it's just the cost of the milk and yogurt and a small amount of vinegar. I'm not sure why William thinks it's more expensive to make than buy.
Basically, you add 1 cup yogurt (homemade works great) to 4 cups milk and heat it until it curdles--just over 180 degrees (I use the microwave--easy peasy). Then add 2 tsps. of white vineagar and let the mixture sit for 15 minutes to coagulate (I hate that word and try not to think of it too much!). Finally, strain through several layers of cheesecloth. (The cheesecloth can be washed and reused).
This was so easy it was amazing, and the resulting cheese has a clean, fresh flavor.
If you are going to eat the cheese alone (like cottage cheese) or in a savory dish you can lightly salt it for more flavor.
So go for it! I'm sure you will wonder why you ever waited.