We eat a lot of yogurt. It’s good stuff, and good for you. Someday, we’ll make it from milk and cream from our own cow, or maybe goat. In the meantime, we make it from stuff we get from the store…it is unbelievably easy. Today, I had my homemade yogurt with a bit of sugar and a few big spoonfuls of raspberries that I canned last fall. It was divine.
I make my yogurt in glass containers. I have been making it two quarts at a time, and they will last a couple of months in the fridge. Well, not around here, but theoretically they would, if I didn’t eat them up first…
Measure out your milk and cream (I use half 1% milk and half 10% coffee cream). You can vary the proportions, or even leave the cream out entirely. It just tastes richer with cream in it, is all. The easiest way to measure is to just pour the milk and cream into the containers you will be using. Glass quart (4 cup / 1L) jars work really well.
Pour the milk / cream mixture into a good-sized pot, and bring to a boil on the stove, stirring constantly. While this is warming up, rinse out your jars with hot soapy water. I sometimes pour a bit of boiling water in and swish it around. This serves two purposes – it kills off any bacteria in the jar, and it also warms the jar, so that pouring in boiling milk does not cause it to break from the sudden temperature change. Once the milk boils, pour it into your jar(s). Put the lid on loosely, and set it in a draft-free place to cool a bit. Once the jar is cool enough that you can hold it in your hand without burning, open the lid and stir in a tablespoon of yogurt from your last batch, or from a container of store-bought yogurt that has an active culture (it will be labeled as such). Put the lid on tight, wrap the jar in a towel, and set it in a warmish spot, like the counter beside the refrigerator. The idea is to keep it warm for several hours. I usually do this after supper, and leave the towel-wrapped jar on the counter overnight. In the morning, it has solidified, and you can put it in the fridge. Now you have plain yogurt.
You can flavor it any way you like, or just eat it plain. Today I had mine with canned raspberries.
- Canned Raspberries:
We pick our raspberries by the ice cream bucket. As soon as we get home, we rinse the berries, gently so as not to mash them, and pack them snugly into pint jars. We make a syrup of 2 parts sugar to 3 parts water to pour over the berries – for each pint of berries, you need about one cup of syrup. After pouring the syrup over the berries, we put the lids and rings on the jars, and process for 15 minutes (at 3,000 feet) in a boiling water bath.