Monday, April 09, 2007

Yummy yummy yo-go

We eat a lot of yogurt at our house: plain, tangy, and oh-so-delicious. It calms Squeeze's digestive system when he hits a speed bump and makes the perfect 2 AM snack for the pregnant lady. Starbeans loves it, too. He calls it "yo-go".

We eat so much of it that we were buying and consuming anywhere from 3-4 tubs a week. It was getting a little spendy (but not something we wanted to curtail), so I started making it. I have gotten myself into the routine, where it is hardly a blip in the radar on the days I make it. I am also speculating that I might have to start making it every 2-3 days, just to keep up with demand.


4 cups milk
1/2 cup starter yogurt

Put the milk in a pan, put the heat on low and bring it to an almost-boil. Turn off the heat and let it cool to 115-120 degrees (I keep a thermometer in the pan through the process, so I can judge when it it close to boiling, in addition to knowing how quickly it is cooling). Once it has cooled to the appropriate temperature, remove the skin and pour the milk into a pre-warmed bowl [a Pyrex bowl is ideal]; mix in the yogurt starter, then stick it in the oven for 6 or so hours.

I periodically (sometimes only once or twice) turn the oven up to 200 degrees for a minute or so, to keep things warm-ish. The goal is to keep the milk mixture undisturbed and at a consistent-as-possible temperature of around 100 degrees, in order for the yogurt to culture.

I've made all sorts of mistakes, including letting the milk come to a full boil; accidentally turning the oven to 200 for 5-10 minutes; and having to take the bowl out, cover it, and put it in a towel-lined cooler for the rest of the time (I had to use the oven for something else). And somehow, it has always turned out, which leads me to believe it is easier to make yogurt than one would think. You should try it!

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