The Foodie File: Hooray – I just made yogurt!

It’s Sunday morning, the To Do list is mounting since I haven’t been home for more than a few hours in weeks, I have piles of writing to catch up on, the laundry has to be done, the house needs cleaning and there is a broken light switch to be repaired. What to tackle first? I decide to make yogurt, of course!

I am forever crabbing about the lack of quality yogurt available. Yes, there are good products out there, but I have to venture further than I would like to in order to access them. I know that it’s not difficult to make yogurt, and I’ve had it in the back of my mind that I wanted to try it for myself for more than a year now. Since my return from Italy (where fresh-made dairy products were at my disposable every morning whenever I liked) I knew the time had come to give it a whirl.

Well, I just came back from a Sunday afternoon coffee on College Street and opened my pot to find freshly made, fantastic, sweet and slightly tangy yogurt! I am thrilled and had to share my success with other foodies who would appreciate my efforts and not think I was nuts for going to the trouble.

Actually, it is a perfect culinary project if you have a puttering day at home. Just scald 4 or 5 cups (1 or 1.25 L) of milk, let it cool until slightly tepid, and whisk in 2 cups (500 mL) of yogurt. I used Organic Meadow – it doesn’t have to be organic but I wanted to choose a product that only contained milk and bacterial culture, I also like a thick yogurt and I knew that this yogurt had the texture I like. Cover the container and let it sit for 6 to 8 hours. That’s all there is to it; it will last in the fridge for about a week.

The bacteria in the yogurt is alive, so save two cups (500 mL) of it and use it as a starter to create your next batch.

Can’t wait to get the berries and honey out!
Christine

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