Yogurt Making after the Class

I just got some feedback after the first yogurt making class. YOU actually went home and tried to make yogurt. YEAH! A few things ... it may take more than 6 hours to fully incubate especially if not using dry milk. Some yogurt recipes say up to 8 hours. Don't worry! This is why I start yogurt in the morning. Also, if you can stop the incubation process as soon as the yogurt is thick, it is less "tangy." If you want tangy yogurt for use as sour cream, let it incubate longer.

As I was making yogurt this morning for my family, I realized that I use way less than 1/3 cup of sugar. I was estimating when I made my recipe. I use less than 1/4 cup of sugar when I am making it for myself. No wonder the yogurt from class was so tasty! Just know that you can vary sugar or add no sugar to the yogurt. I have also used Agave Nectar, but it does tint the yogurt slightly. To me, the vanilla is essential. One suggestion from class was to try a vanilla/almond flavoring mixture which sounded good to me.

I have another great plan for yogurt - how about mixing it with Ranch Dressing flavor and making a dip? Yum. And HERE are some more ideas of ways to use yogurt.

Yogurt with Church powdered milk: I have been experimenting with using the cannery milk for yogurt to this result - It works great if you use 2 cups dry milk with the 3 3/4 cups water, BUT you CANNOT add vanilla or sugar. Adding vanilla and sugar stops the yogurt process and you will just get yogurt milk!

Also, I have had some feedback that you can incubate the yogurt in your oven with the light turned on. That sounds super easy to me.

Keep me posted on your successes and failures so I can let everyone know.

Paula

Yogurt Making

Paula taught a great yogurt making class in her home this morning! She uses the Provident Pantry nonfat dry milk to make it with although you can use other milk as well. But what a great way to rotate your milk supply! And the ingredients are all shelf stable items you can store, including yogurt starter. You can access a handout on her method HERE.

Read the handout for specific instructions, but here are the basic directions:

First, heat the milk to 180 degrees F.


Remove it from the heat and let it cool to 115 degrees F.
Whisk in the starter. You can use the Yogourmet starter


or some yogurt you've saved from your last batch of yogurt.


Optional: At this point you can add up to 1/3 cup sugar and 1-2 tsp vanilla if desired.


Pour into jar(s) and incubate in a yogurt maker


or a cooler for 4-6 hours.


There are many additional methods of incubating as well which are mentioned in the handout.

Enjoy! Yogurt is great plain, mixed with jam, topped with honey or syrup, used in smoothies, and even made into yogurt cheese.

To make yogurt cheese, line a small strainer with a double layer of cheesecloth or a flour sack towel. Place this in a bowl or dish to catch the whey that will drain off. Place the yogurt in the lined strainer and place in the refrigerator (covered lightly with cloth) overnight. The yogurt will thicken and can be used plain like sour cream or seasoned for use as a dip. Bread seasonings make great seasoning options.

Recipe Handout from Other Breads & Milk Class

You can get a printable copy of the remainder of the handout from our class last week HERE. It includes the recipes for

• tortillas
• other bread recipes
• English muffins
• pita bread
• corn bread
• a few dairy related recipes
• and more!

Hope you enjoy them :)