Last week I made my first batch of homemade yogurt. I came the realization earlier in the summer how much money we spend on yogurt and I'd heard it was easy to do. The directions are quite simple and involve scalding milk to make sure any bugs in there are dead, and then cooling to incubation temperature, adding live cultures (a few tablespoons of yogurt) and keeping warm until it gets thick and yummy.
Mine turned out well, although too runny. I'll try next time to incubate it at a lower temperature, which is supposed to make it thicker. I'll also try to remove more of the whey when it separates. I removed some, but the rest I just stirred in. I'll try another batch this weekend.
3 comments:
What if you sit it in some cheesecloth to drain? That might make it easier to get the liquid out.
I agree -- we spend a fair amount on yogurt too - and sadly I really like the Fage kind. Did you see any variations for thicker yogurt?
I had no idea it was that simple! How cool.
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