Step-by-Step Recipe for Yogurt

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Homemade yogurtHere is the recipe for one gallon of yogurt.

Ingredients:

 

The Yogurt Diary, Chapter 1: Learning to Make Yogurt

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Sometime in the Fall of 2009

My friend Liza has been making yogurt for a long time, and the day that she showed me her method, she also lent me her copy of Wild Fermentation by Sandor Ellix Katz. I have since then become a fermentation freak.

Read more: The Yogurt Diary, Chapter 1: Learning to Make Yogurt

   

The Yogurt Diary, Chapter 2: Yogurt Insight after Meeting the Master

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December 4, 2009

Today I made a quart of yogurt using the slimy batch (see yogurt bloopers) from 11/22/09 as the starter. I was surprised by the results. The texture remains smooth and slightly slimy, but the flavor has a lot more tang.

Read more: The Yogurt Diary, Chapter 2: Yogurt Insight after Meeting the Master

   

The Yogurt Diary, Chapter 3: Flavoring Yogurt

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heating milk  with vanilla beanFor almost a year, I made plain yogurt before I tried flavoring it.  I resisted flavoring yogurt because it seems that we all have too much incidental sugar consumption in our lives.  A little here, a little there, and it all adds up.  I worried too that once I started making flavored yogurt, my kids would refuse to eat plain yogurt, and I would be contributing to their already-too-high daily sugar intake.

Yet, curiosity got the best of me, and I just had to expand my yogurt making practice.  First I looked at the ingredients in commercial flavored yogurt:  fruit puree, sugar and pectin in addition to the regular yogurt ingredients.  Fruit, sugar, pectin....  Hmmm.  Sure sounds like my homemade jam.

Read more: The Yogurt Diary, Chapter 3: Flavoring Yogurt

   

The Yogurt Diary, Chapter 4: Straining Yogurt

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Yogurt Straining in ColanderPeople often ask me how we can use 2 gallons of yogurt before it goes bad, since there are only four of us in our family.  I think we probably do eat a lot of yogurt compared to other people, but we also use yogurt in several different ways.  One way to diversify yogurt's place in your diet is to strain it, changing its texture, flavor and function.

Read more: The Yogurt Diary, Chapter 4: Straining Yogurt

   

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