Thursday, December 24, 2015

Yogurt in my Wonder(ful) Cooking Bag!

My friend, Juvonda from Hoosier Heartland Alpacas, shared her yogurt recipe with me.  She incubates hers in her oven, and it works perfectly.  My oven won't let me set it at such a low temperature, so I wanted to figure out another way.  After much thought, I settled on trying to do it in my "Wonder(ful) Cooking Bag." It worked perfectly! Here is what it looked like when I opened it all up this morning:


And here is Juvonda's recipe:

Homemade Yogurt

1 gallon whole milk
1/2 cup plain yogurt with live cultures

Over medium-low heat, heat the milk in a stainless steel kettle to 185 degrees F (85 C)
Remove from heat and allow to cool to 115 F (46 C)
Whisk in 1/2 cut plain yogurt, thoroughly.
Cover with lid and either put it in your oven at 115 F (46 C) overnight, OR, into a cooking bag like above or wrap it up a lot with fluffy quilts in a basket or box.
Let it sit at least overnight.  Longer is fine.
Pour into glass jars or a glass bowl, cover and refrigerate.
That's it!  Easy Peasy.

Be sure to save 1/2 cup yogurt for your next batch.


at

3 comments:

  1. AthanasiaDecember 29, 2015 at 8:57 PM

    I see she makes a gallon at a time? Do you? We only do a quart, sometimes 2 quarts at a time. I prefer regular yogurt over the thicker Greek style.

    ReplyDelete
  2. loves2spinDecember 29, 2015 at 10:08 PM

    I did make a gallon this time. If I want to make less, I ferment it in quart jars in a basket linked with a heating pad set to low and then covered well with towels. It is awfully good yogurt. Athanasia, how do you ferment your yogurt?

    ReplyDelete
  3. AthanasiaJanuary 3, 2016 at 12:23 AM

    I do it the same way I warm my bread dough, in the microwave. Our unit is over the stove so I just turn the light on and it warms it enough. I also have a 30+years old Salton brand yogurt maker that holds ceramic cups. I feel that that is wearing out though because the yogurt has been thinner. My daughter received a very nice maker from her in-laws last Christmas that is round like a crock pot and you can put individual containers in or one large.

    I remember making yogurt back in college when I lived with an aunt and uncle. I used the stove because it had a pilot light in it that kept the inside of the oven just at the right temperature.

    ReplyDelete