Yogurt

I’ve been a yogurt eater and lover my entire life.  I remember particularly loving the fruit-on-the-bottm types when I was kid.  As an adult I started making my own and even now that I’m allergic to cow dairy I continue to make yogurt from local, raw goat’s milk.  I go through a quart a week.

I have a Salton Yogurt Maker and I love it.  However, there are numerous ways to make yogurt without a maker including the use of dehydrator or an electric heating pad.  Truly you can leave it sit near the wood-stove to incubate as well, just a consistent temperature for 4 to 7 hours is all you need.

When making yogurt you need to have some yogurt starter on hand.  You can use store-bought yogurt the first time and save a bit from each batch moving forward.  If like me, you’re allerigic to cow’s milk and can’t find a goat yogurt in your local store, you can use a store-bought starter.  I use and have had great success with Yogourmet Freeze Dried Yogurt Starter(you can use it for cow’s milk yogurt too).

Once you have your homemade yogurt you can dress it up in a number of ways.  Currently, I like mine with sliced almonds and homemade brandied cranberry sauce.  Fresh berries in the spring and summer is another favorite.  When the garden is producing ample cucumbers a salad of yogurt, cukes, and mint is refreshing and filling.  And don’t forget about making yogurt cheese – it’s mighty yummy in sweet and savory applications.

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