What is more fun than a new DIY project? And what is more tasty with summer berries and homemade granola than your own yogurt? It’s very easy to make, you need neither a yogurt-maker nor a special culture. Although the final product might be a touch thinner than commercial yogurt, the satisfaction of making it yourself is totally rewarding. Think beyond breakfast too – what about homemade smoothies or chilled cucumber yogurt soups? Perfect summer fare! I also love love love that making your own means avoiding plastic containers–big or small. You can store yours in endlessly reusable glass jars if you please.
Here is a recipe from from Sally Fallon’s cookbook Nourishing Traditions she let me reprint in The Conscious Kitchen. Fallon is the president of the Weston A. Price Foundation.
Makes 1 quart
1/2 cup good-quality commercial plain yogurt, or 1/2 cup yogurt from previous batch
1 quart pasteurized whole milk, nonhomogenized
a candy thermometer
Gently heat the milk to 180 F and allow to cool to about 110 F. Stir in the yogurt, and pour the mixture into a shallow glass, enamel, or stainless steel container. Cover the container and place in a warm oven (about 150 F, or a gas oven with a pilot light) overnight. In the morning, transfer to the refrigerator. Throughout the day, use a clean kitchen towel to mop up any whey that exudes from the yogurt. Keeps for a couple of weeks.
*Note: Although Fallon recommends leaving the yogurt in a warm oven overnight, Glenny, my fantabulous editorial assistant, says you can also leave it covered in a warm corner of your apartment. I’ve never done that, but she has. She also says it will take longer to reach yogurt consistency, maybe two days, but will save on energy usage, especially in the heat of summer. Enjoy.