I have always loved yogurt. I mean the flavored stuff you buy at the store. You know the stuff. The sugar filled, some fruit or flavoring added. All low fat with some ingredients that I can’t even pronounce let alone spell. Now they have come out with the new best thing Greek yogurt. The stuff is good, I’ll give you that, but it is very expensive. $1.00 a single serving size is not cheap.
A couple of years ago I read the book French Women Don’t Get Fat, by Mireille Guiliano. She is my hero! I love the way she looks at food and her basic outlook on life. One of her many great pieces of advice is eating 2 servings a day of yogurt. She does not mean flavored and sweetened yogurt that is on the our local grocers shelves. She meant plain yogurt. I began by purchasing Stoneyfield Organic yogurt. The French Vanilla flavor. It is so good! I loved it, but it was expensive to purchase 2 quarts a week. MS. Guiliano gave instructions on how to make yogurt without and with a yogurt maker. So I attempted to make it without a yogurt maker. I did okay, but could not make a consistent product.
I researched all the yogurt makers out there. I wanted one that gives me up to 2 quarts in one big container and not in a bunch of individual jars. The one that fits the bill for me is Yogourmet.multi. I then searched and found it on Ebay. I won it and have been making fresh yogurt from whole milk for the past few years. Now it is plain with no sugar added.
heat 2 quarts of milk until it is 180 to 195 degrees
I heat mine in the microwave for 17 minutes on high.
Let cool until room temperature.
Take a 1/2 cup of yogurt and mix with a little cooled milk using a whisk. Gradually add all milk a cup at a time using the whisk.
To start a base of yogurt I begin with a single serve of plain Greek yogurt. This is only for the first batch. Each batch after the 1/2 cup of yogurt comes from the previous batch.
I also only use whole milk. This makes the best consistency without additives. You would need to add gelatin or dry milk to get a solid product when using 2% or less fat milk. My youngest daughter is a vegetarian and so gelatin is out. Don’t you think it is counterproductive to add something when you can use a simpler process?
Once everything is mixed it is added to the yogurt maker per the manufactures description. I let it set overnight for close to 12 hours.
Then I put it in the refrigerator until early evening. Say 6 to 7.
The finished product. To make Greek yogurt you can strain with cheesecloth for a couple of hours.
My snack tonight, yogurt with walnuts and lemon curd.
2 quarts Milk
1/2 cup plain yogurt
Heat milk to 180 to 195 degrees
Remove from heat and let cool until 85 to 90 degrees.
Whisk 1 cup of milk at a time into yogurt. Place in maker overnight. Put into refrigerator for 6 hours until set.
Make sure the milk cools before adding yogurt. You will end up with yogurt milk. Not a pretty sight. This is one of my favorite snacks.
Now there is a recipe to make this with no yogurt maker. The link is: http://frenchwomendontgetfat.com/content/making-yogurt
The above link is for a video showing how to make it. Look all around her site and you will learn so much!