Recipe of the Day: #4

I’m starting early today to avoid another late night meeting with congress about how long it takes me to upload pictures to thegoatcheeselady.com and to ensure Day #4’s recipe gets posted before any more talks about the Debt Ceiling.

And, it’s one many of you have asked for…

The New Way I Make Yogurt!

I use raw goat’s milk, you may use any kind of raw or pasteurized milk.  Just don’t use ultrapasteurized, it won’t work.

1.  Heat a half gallon of milk to just before boiling, 195ish degrees.

2.  Remove it from the heat and let cool.  If it scalded to the bottom of the pan, pour it into a glass bowl to let it cool, or the scald will make your yogurt taste like smoked yogurt.  Yuck.  If it didn’t, you can leave it in the pan to cool. 

3.  When you can stick your finger into the milk for 1-10 seconds without yelping and shaking the pain out of your finger, it is ready to add the starter.

 4.  The starter is a 1/4 to 1/2 cup of plain yogurt from your previous batch or from regular plain yogurt from the grocery store.  Lucerne or Dannon works the best.  I’ve tried Mountain High and Greek Yogurt with less success.  If you waited 10 seconds before yanking out your finger, do this:  Slowly pour in the starter while you’re whisking the milk.  If you waited 1 second, do this:  Slowly pour a ladle full of the milk into the starter while stirring the starter.  Repeat this 5 times.  This tempers the starter so it won’t curdle when you add it to the milk.  Once the starter is warmed up, you can add it to the milk slowly, while whisking the milk.

 5.  Now, pour the mixture into a 1/2 gallon glass jar.

6.  Cover it with a cloth and secure the cloth with a rubber band.  This lets the mixture still breath as it is culturing, but keeps it clean.

7.  Wrap it in a heating pad (one that doesn’t have an automatic shut off).  Secure the pad around the jar with a big rubber band.  Turn the heat onto the lowest setting.  Leave it there on the counter for at least 8 hours.

8.  When it is finished, put it in the fridge to help it firm up a little.  My yogurt always turns out thin.  You can thicken it up (without using extra ingredients like powdered milk or corn starch or tapioca) by pouring it into a large coffee filter or a flour sack cloth and letting it drain for 2-10 hours until it reaches the desired consistency.  If mine is really thin, I just drink it!!!

9.  Add flavors to taste…you can use it plain in soups to add creaminess.  You can flavor it with honey and vanilla (my favorite) and put it over fruit and nuts.  You can let it drain for 24 hours and make Lebneh, a middle eastern yogurt cheese.  You can add it to smoothies.  You can use it as the acidifier for making hard cheeses.  There are so many possibilities!

Enjoy it!!!  And, remember your end of the deal, if you chose to accept it: Post a comment below letting everyone know how it turned out!

–  The Goat Cheese Lady

P.S.  Here’s the old way I used to make yogurt.  It works great too, it just requires more towel washing and more space on the counter.

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About The Goat Cheese Lady

I am Lindsey. At first I was a city girl. Then I was an urban farmgirl, attempting to balance city and farm life. Now, after moving to the country, I have embarked on life as a rural farmgirl, complete with my husband, the Animal Whisperer, man of exceptional knowledge and patience, two boys who are louder than my sister and I ever were, a herd of milking goats, and a flock of egg-laying chickens. Coyotes, mice, country dogs and prairie dogs are frequent visitors. Just 45 minutes north is Colorado Springs, the setting for our first six years in the goat world. Our family. Our city friends. Our introduction to cheesemaking. But we...and our growing farm and soon-to-be creamery...have set up shop down off of Highway 115 in Penrose, Colorado.
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6 Responses to Recipe of the Day: #4

  1. Marilan says:

    Hey lady, you can also heat it in your vitamix and then cool it. It won’t scald ever. I just poke a thermometer down between the clear cap and rubber cap to tell how it’s doing and you don’t have to stir. You will learn how long it takes and can multitask as it whips itself. It makes it frothy but that settles in the cultureing part and I use gelatine to thicken mine.

    • Awesome! How high do you heat yours and how low do you let it cool before you add your culture? Then, when do you add the gelatin, and how much?

      • Marilan says:

        I add a little cold milk one packet of gelatine to soften it and after a minute I add it to the cold mixture and I heat the milk to 185′ then cool to 113-110′ then add activator. I use a powdered form but you can use active yogurt too. If using yogurt I would temper it like you said. My yogurt maker uses a warm water bath.

      • Marilan says:

        This is for 1/2 gallon of milk by the way.

  2. Melanie says:

    Question for you…..does the jar need to be of a certain kind? I mean will the yogurt “cook” evenly in the type of jar you’re using or is it better to be in individual small jars (or some other type of jar). Just curious.

    • I’ve done it in 1/2 gallon Ball Jars and 1 gallon pickle jars, and in glass bowls. So, you can use any thing that you can keep evenly insulated (i.e. with towels in the old recipe) or evenly heated (i.e. with the heating pad in the new recipe). Yogurt always comes out with some thicker chunks in it and some whey. All of that is normal, and it will all “cook evenly” no matter what glass container you use.

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