How long it had been that I read countless articles and blogs on how to make yogurt myself. Then my hubby says to me, “You wanna make yogurt? My mom used to do it all the time in back in Cuba”, then when I heard she was coming into town I was ecstatically looking forward to having this hands on experience! So today I share with you how I learned how to make the most, no really, the most freshest, delicious yogurt I’ve ever tasted!
My mother-in-law Aleyda was delighted to show me her skills and I flew right out and purchased the best ingredients I could find, that wasn’t hard because all I needed was Milk and a container of plain yogurt.
Things you’ll need to create your own cultured concoction:
- Stainless steel / glass pot
- Glass Container big enough for your batch
First thing we did is pour our organic milk into our pot, I used Straus Family Whole Milk.
No, we didn’t add butter, that was the cream of the milk that floated over the top.
We started the heat at about medium high, and she waited. Thoughts swimming in my head whether this would burn the milk, she assured me this would be fine. It stayed there left untouched until it formed a crusty type of appearance on the top layer of the milk like this…
Soon it started to foam around the edges. And we waited for full boil like this…
Turned off the heat once it came to a rolling boil and just carefully transferred the pot with the milk into a cool water bath waiting in my sink.
We simply waited for the milk to cool down. She dropped a small amount of milk on the inside of my forearm when it was ready. It felt like the temperature I would’ve put in my babies bottle back in the day…a nice and warm. If it’s a temperature I wouldn’t give to an infant it’s too hot. Sorry for the informality, I can’t give you an exact temperature for those of you with the thermometer in your hand. This was actually really the way I wanted to learn, with the most basic experience, the folk method.
After this part she poured the milk back into the container.
Then, she added the plain whole fat yogurt that she used as a starter.
She mixed the yogurt up a bit and in it went, slowly, and she insisted it kind of slip into the milk by the side. I listened respectfully and nodded.
We left it out, uncovered on the counter where I watched it coagulate as time went by. By the next day, not even 24 hours past by we were able to dig in. It was a very soft yogurt, thinner than I am used to. But, with honey- Get Outta Town!
Today I made my own and followed these exact steps. What I did differently is add a little Xanthan Gum after the milk was scalded and boiled in hopes of thickening up the yogurt. I can’t wait to have some tomorrow morning with honey, fruit, hell maybe even a little super fruit preserve.
Wishing you success on your yogurt making journey.
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