I may have mentioned to you before that my new sister-in-law, Atlas, has the coolest mom, who may very well be my new hero. This woman runs her own business, runs her family, runs the kitchen … essentially, she’s in charge of everything, but she does it in such a way that you don’t even notice. And always with a big smile on her face. Anyway, she gave me a recipe for making my own yogurt that doesn’t sound intimidating at all.
I remember my mother trying to make yogurt with that weird little machine and the starter and all that stuff, and how I hated what came out of it. It had a weird skin on it and was super runny. But this stuff? Not the same. So much easier. So much better. In fact, my own mother has adopted the process and there’s always a huge tub of fresh yogurt in her fridge as well. The recipe I’m going to give you below has been halved, because there are only two of us in our little house. However, now that I’ve made it and I see how quickly we use it, I will probably make a full batch next time!
So what you need is a large pot, a spoon, 2L homogenized milk, 500mL half-and-half (“blend cream” is what they call it here), and about 1/2 cup plain yogurt (with no gelatin) as your starter.
In the pot, stir your milks together and bring them to a boil.
When they boil, they will foam the heck up, so stir vigorously for a minute before removing the pot from the heat. Mine may have boiled over. Twice. I may have shouted some choice four-letter words. Several times. Note to self: next time, use a bigger pot.
Leave the milk to cool to a nice warmer-than-room temperature (Atlas’s mom says somewhere between 40°C and 50°C). She says to stick your finger in it to feel if it’s warm. I decided, in the interests of science, to use a thermometer to confirm. For your edification, 114°F is about 46°C.
Mmm, milk skin … you can just get rid of that.
Then add your 1/2 cup yogurt and give that a stir.
Put the lid on the pot (or pour it in a container with a lid), wrap the whole thing in a blanket, and put it somewhere warm for 6-8 hours (or overnight). Atlas’s mom puts it in the turned-off oven with the oven light on, but our oven doesn’t have a light, so I put it in our living room on top of the Pie’s computer. It seemed to do the trick.
And you can easily turn this into strained yogurt (“Greek” yogurt) by straining it for a few hours through a cheesecloth. After 8 hours on top of the computer, I lined a colander with cheesecloth and dumped the yogurt in. I let it sit over another bowl overnight in the fridge to drain off the whey and this thick loveliness is what came out of it.
Goes great in soups and stews, in dips like tzatziki, on breakfast cereals, with a little honey and some strawberries … you name it.