Friday, June 10, 2005

lots of yogurt

Yogurt. I make it every couple days. We're not drinking all the milk, and I hate to see it sour. Yogurt keeps well (one my best batches I finished after a month, and it was still great). You can eat it plain, put it on savory foods (soup, meat, etc.), or add jam for a desert.

I have a bad habit of eating an unhealthy snack (muffin, cookie, danish, etc.) mid-afternoon. I'm too hungry to make good eating choices, and there aren't any healthy options around. So I've started taking some yogurt w/ jam to work to be that afternoon snack.

One of the neat things about these homemade ferments is that they scale so well. I typically make 1/2 gal of yogurt at a time. If you buy one of those little yogurts in the store, it's probably 1/2 cup. That means I make 16 servings at a time.

The last batch was really thick. I don't know why it was thick, and the others are drinkable. I won't use pectin or powdered milk; just milk + a Tbs of yogurt as a starter.

Still learning.


Anonymous said...

The thickness of the milk depends on the fat content and that varies during the year.

nBee said...

Hi Jay,

I am looking for Kefir to do some yogurt myself. Could you tell me where can I find Kefir in Bellevue, WA region?

My email:

Thank you and best regards,

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.