Adventures in bacteria sitting
Since the piece about my love of plain yogurt was printed a couple of weeks ago, I’ve been hounded by coworkers about making homemade yogurt. Some were shocked to find out that I’ve never made my own. Clearly, those who have made yogurt before thought I was up to the task.
So, last night I decided to try to save the dregs of my yogurt container and a quart of milk that was soon to go bad by attempting homemade yogurt.
I did a bit of internet research and consulted a couple of cookbooks at home. There’s really only one method if you don’t have a yogurt maker. The active part is pretty easy. Heat the milk until it begins to steam (about 180 degrees). Let cool until lukewarm. Add a couple tablespoons of yogurt. Let sit overnight in a warm place.
I woke up this morning thinking about my incubating bacteria. I was so excited to see if my yogurt worked. When I checked the container, it looked kind of viscous — a good sign. So, I dipped a spoon in it. The yogurt wasn’t really firm, it was more like creme fraiche, but it smelled great. I chalked up the thin consistency to me letting the milk and cultures getting too cold overnight. I just couldn’t bring myself to set my oven low while I was sleeping.
Next time, I’ll find a heating pad or maybe try to make it while I’m at home and can keep a closer eye on the kitchen.
Have you ever tried to make homemade yogurt? How did you do it? Do you have a fail-safe method?