Why make yogurt? To feel French, mostly. And then to feel healthy. Plus then to just do it for fun, since it is quite easy, it tastes fine and ingredients are few. When I make homemade yogurt, I use my little yogurt maker machine, purchased after reading French Women Don’t Get Fat. Cute book and I still weigh the same. The French author’s secret to her skinniest is a daily dose of yogurt, along with an enviable French lifestyle anyway.
This makes a quart of plain yogurt, kind of a lot, so I split it one-third for me and two-thirds for Larry. He eats it plain on top of fresh berries, I swirl in a dollop of jam from other people – holiday gifts, Farmers Market or trips (my idea of a souvenir is food). Apricot jam mostly, yumm-o. The yogurt is creamy smooth with quite a yogurty kick. This will make a mess of your pot, but steel wool scrubs hard-cooked milk. Making yogurt is one of my Sunday rituals.
- 1 quart milk (I usually use 1% but you can do anything from whole to skim)
- 1/3 cup instant non-fat dry milk powder
- 1/2 cup plain yogurt
In a saucepan, combine milk and dry milk, heat over medium, stirring slowly and frequently with a whisk until it is heated just below the boiling point. Bubbles will be forming around the edge of the pan. Plug in the yogurt maker to pre-warm. Remove milk from heat and allow to cool to lukewarm (between 100 and 110 degrees F), about 40 minutes. Add plain yogurt to warm milk and stir gently to blend, do not beat or whip. Pour mixture into yogurt machine, cover and let process for 4 to 10 hours, depending upon tartness desired. Once done, pour into a container, stir to blend, refrigerate at least 2 hours. Keeps one to two weeks. Makes 1 quart.
Note – the yogurt machine is not necessary, if you pre-warm an oven to 250 degrees, then shut it off, place yogurt blend to a glass bowl and wrap in a thick towel, leave it 4 to 10 hours undisturbed. Overnight on Saturday makes fresh yogurt for Sunday breakfast.