# 5 Yogurt + Update

You know....yogurt and venison jerky are the reasons I started this journey.  So now I'm excited to share about the yogurt. I'm not sure why it has taken me so long to get to this point....maybe the busyness of life, but it was so easy....it did take a bit to collect the ingredients...at first I got some organic low-fat milk to use to make my yogurt, but it was ultra-pasterized...and I needed just plain pasterized. So in researching good milks for cheese making (again....for future posts) I realized that Kwiq Trip milk (in the bag) is a really good milk. Reasons....1. It's somewhat local (LaCrosse WI) and 2. It's pasterized using low temperatures, so that makes it good for home cheese making and good for yogurt too.

Yogurt using an Excalibur

1- Half Gallon Whole Milk
1/2 cup plain yogurt (with live active cultures)
2 T dry milk

First you will need to ice your pot. Alana Chernila explains in her book "The Homemade Pantry," that by taking a single piece of ice and sliding it around the bottom of your pot until every inch is covered with a thin layer of cold water, you will not scorch the bottom of your pan. I tried it...and it worked great. It's actually kind of fun. Once you try it, it will make more sense. Now as long as you do not stir with a metal spoon and touch the bottom of your pot...it will not scorch.

Let's get started..... using a candy thermometer, heat your milk using medium heat to 180 degrees.

 

While you are waiting prepare your starter. 1/2 cup plain yogurt plus 2 Tb. of dried milk. I use the dried milk to make my yogurt thick. Cause I like it like that. Mix them together.

 

I used plain Dannon as my starter.....you can also use a powdered culture. I have actually already purchased a culture from www.cultureforhealth.com.  It is a Bulgarian yogurt starter. It is supposed to have a taste close to commercial yogurts and it got great reviews, so I went with it. The reason I did not use it, was because once I make yogurt with it, I will need to keep my culture alive. Well, I know I can do that if my family was on board with the "new" yogurt...but what if they did not like it. I already had the Dannon in my fridge...so my "forever" Bulgarian culture will wait...for now.

 

So after the milk is heated to 180 degrees, I turned off the burner and removed it from the heat and waited until the temperature lowered to 110 degrees. When it reached this temp, I added a cup or so of warm milk to my starter and then added the starter mixture back into the warm pot of milk. Stir.

Now, ladle the mixture into two clean quart size mason jars. I had a little left over which will be the perfect amount to then add to a small pint jar as my starter for the next batch....but I can really only do that over and over with the powdered culture. If using commercial yogurt it will weaken after a couple generations.

 

 

Then add to your dehydrator...set to 115 degrees and do not disturb. I checked it after a couple hours just to see how it was doing...but I really tried to leave it alone. It took exactly 5 hours. 

 



 

Refrigerate at least 2 hours before serving.

 

 



I served with mixed berries at the bottom and honey on top....so what is the verdict....did my kids love it????

 

They loved it!!!!! It was so creamy, smooth, mild and yummy. So I guess it's worth the effort. I think I will definitely make this a habit in our home. Now...I just need to get my Mister on board...he seems to like those plastic cups. I will update this post when I use the starter and also report on whether I was able to get my hubby to switch....then I can stop buying and start making!!!!

 

 

UPDATE*

Yogurt making has been going very well in my house. I used my new (stay alive forever) culture and it makes awesome, yummy, creamy, mild yogurt. I made 3 quarts to start with and then had to make 3 more quarts just 2 1/2 days later. So I do not think I will have a problem keeping my culture alive. In order to keep my culture going, I have to make yogurt at least once every 7 days. So I will be making more this weekend. And....I was able to get my hubby on board and drop the plastic cups....

 

It really wasn't too hard to get him to switch, especially after he informed me that he used to make homemade yogurt years ago when he went through a "health geek" phase when he was in middle school or was it high school. Anyway...those were his words, not mine! All I do to make it easier for him is....place some fruit on the bottom of little jelly jars, top with yogurt and honey. Perfect size for his lunch! Those great plastic covers can be found near the canning supplies at your local "stuff-mart."