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from left to right: 5-minutes-a-day artisan bread, bachelor’s berries, fromage blanc, buttermilk, yogurt.

i’m often teased for all of the things i “grow” in my kitchen, like a science lab they tell me. and truth be told, the little science experiement kit was my favorite toy as a kid, so maybe there’s something to that. but really, i think we’re just so out of touch with the way things are made, when they’re made from scratch, that the process that used to be so commonplace now seems so strange.

take, for example, the idea of yogurt. yogurt is just cultured milk, really. cultured not meaning it has good taste in theatre productions, but that a culture has been introduced to and eaten through the milk until it actually changes the consistency and flavor of the milk. it takes some time, sure, but actually if you count your own investment time, we’re looking at maybe 20 minutes to have your own gallon of no-chemicals yogurt. now, granted, we have a cow share and that gives us glorious, beautiful, raw milk to start with when i make our yogurt, but you too can do this at home. start with the best milk you can find (it will make a noticeable difference in the flavor of your yogurt, and no skim milk allowed-the only way they get those fat-free yogurts to have a yogurt consistency is through non-yogurt processes) and give it a try!

YOGURT

1 gallon milk (whole preferred)

1/2-1 cup plain yogurt, preferably greek yogurt (or, if you have access to a store with cheesemaking supplies, a packet of yogurt culture)

heat milk, stirring very frequently, at a low-med temp on stove until it reaches 170-180 (bubbles all around). fill sink half full with cold water and a tray of ice cubes, put pot of milk in the sink. stir milk, reducing heat to 115-120 (this really does need a thermometer). remove pot of milk from cold water bath, then remove 2 c of milk into small bowl and stir in yogurt, using a whisk to ensure it is mixed in well. pour mixture back into the rest of the milk and stir well. pour into a gallon jar, cover with thick towel and a couple plastic bags. use large rubber bands to ensure it is well insulated. leave in a very warm place (on top of oven, by a heat vent, etc) for 12-24 hours, until it has become very thick. if you prefer thicker yogurt, you can drain it with cheesemaker’s cloth or a tea towel for 2-4 hours, then whisk together to obtain a smooth texture. this will keep easily 2 weeks refrigerated.

for more information on making things from milk, and supplies to get you started, check out this cheesemaking online shop. or better yet, if you are in the grand rapids, michigan area, check out siciliano’s, and ask them to show you all the myriad of goodies for cheesemaking they’ve got available-including yogurt and kefir cultures. to start with the best milk ever, talk to our farmers about getting your own share.

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fermenting part 1 (foodie friday!)

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