Culture is the process by which a person becomes all that they were created capable of being. – Thomas Carlyle
OMG. I’m running late. I slept in until 6:30! Usually we're up at 5:30am. Don't ask why. I don't know. So today starts off in a flurry. And flurries in the air, too.
But I work from home, you may say. Still, one has to stick to a schedule... it’s good for your constitution.
|After 24 hours of culturing. This batch was still fairly sweet.|
I decided to stop it then because I was adding flavourings.
The longer it goes, the tangier it will get.
I’m beginning to get back into doing all the “messy” looking things I had to forego when the house was for sale. No one wants to see yogurt culturing when they view your kitchen.
It’s not really messy, but when selling a house you try to de-clutter as much as possible.
To make yogurt I use a Dutch oven, heating pad and a cooler bag. You need something (the bag and pad) to keep the temperature at about 80°F for 24 hours.
My spouse has recently found the joys of coconut yogurt. It can run up quite a bill at over $4 for a 500g container. Liberté brand is our favourite. It’s thick, tangy and delicious. All their flavours are amazing.
So half of this yogurt is my attempt at replicating it; the other half is blueberry. I happened to have a bag of frozen wild blueberries that made the trek to the country with us.
Making yogurt at home is very easy, and very cost effective. For the cost of a 2L whole milk you get about the same amount of yogurt. Some whey is drained off but you still get a lot.
The longer it cultures the tangier it gets, too. So you can control the taste of your yogurt quite easily. Give homemade yogurt a try. You’ll be amazed.
I have kefir grains that I put to sleep in the freezer that will need to be resurrected too. Soon...
|Equal quantities of sugar and blueberries, cooked for|
5 minutes until very syrupy.
Coconut Yogurt & Blueberry Yogurt
Time: 24 hours | Yield about 8 cups (4 cups of each)
2 L whole, 2%, 1% or skim milk
1/3 cup skim milk powder
1 cup skim milk
1 cup Greek style yogurt (with active cultures)
Buy your powdered milk at a bulk food store. You only need a little and it's a ridiculous price at the grocery.
Heat the milk, skim milk powder and skim milk to 185°F. This denatures the milk protiens. If you don’t heat the milk properly you may get stringy/ropey yogurt. It’s still good, just not as good.
Remove from the heat and let cool to 110°F. Whisk in the purchased yogurt, cover and keep warm (about 80°F) for 24 hours. I use a camping cooler bag and a heating pad on the bottom, set on high. The longer the milk cultures the more tangy the yogurt will become.
Strain the yogurt through cheese cloth for 1-2 hours. You should get about 2 cups of whey and the yogurt will have solidified more. Save it for another use.
Divide the yogurt between two separate containers.
|Twice the amount of yogurt for the cost of a 500 ml.|
1 -1/2 tsp coconut extract
1 tbsp brown sugar
1/2 cup sweetened shredded coconut
Mix into the yogurt, cover tightly and and refrigerate.
1 tsp vanilla
1/2 cup wild blueberries (frozen works best)
1/2 cup sugar
Mix the sugar and blueberries together in a saucepan. Bring to a boil and let boil for 5 minutes, stirring constantly. At the end you will have blueberries in a thick syrup.
Add the syrup and vanilla to the other container of yogurt and stir. Cover and refrigerate.
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