Yogurt

When using home raised or canned fruits or vegetables with yogurt, it only makes sense to use homemade yogurt. Making yogurt is easy as pie. The trick is to use the best yogurt possible as a starter, because it will have the best culture. We use the Greek yogurt from the Greek Wholesaler.

Any type of milk can be used. The quality of the yogurt will come from the milk, so it is worth the money to use a good organic. Organic Valley is the best we’ve found. Yogurt can be made from low-fat or even skimmed milk. Just heat whatever quantity of milk you want to use to just below boiling. Using a thermometer let the milk cool to below 115 degrees. Put one or two teaspoons of the starter yogurt in the warm milk and mix it up well. The quantity of milk does not really matter, the culture will grow.

The warm milk should be poured into warm jars and placed in a cooler full of 110 degree water. Close the cooler and let it sit. It will be yogurt in about 8 hours, but we usually leave it overnight. Refrigerate it when it is ready. Mix it with Jam or canned fruit, make Tajiki, or use it anyway you would use sour cream.



David Segrest is an International REALTOR in Charlotte, NC. His email is david@segrestrealty.com , His webpage is http://davidsegrest.com , and his international real estate blog is http://dointernationalrealestate.blogspot.com/