Good morning! How was your weekend? Mine was relaxing, and filled with baking, old movies, a few good books and of course the Internet. It was so nice to wake wake up Saturday and know that things in Boston had switched from uncertainty and terror, to healing and moving on to the future.
In addition to a few chocolate creations, I did make something healthy, easy and delicious. Homemade Yogurt from Bon Appetit.
Recipe from Bon Appetit
Heavy Sauce pan
32 oz. jar with lid
4 cups of whole milk
3 tablespoons yogurt with active live cultures
Over medium heat, in a medium sauce pan heat milk to 185 degrees on a candy thermometer. Stir the milk gently, and often so that it does not stick to the bottom.
Once the milk reaches 185 on thermometer, reduce heat to low and let the milk cook for an additional 20 minutes.
While cooking the milk prepare a bowl of ice and water.
Place pan of heated milk in the water bath and sir constantly until the milk reaches 110 degrees. Do not go below 110 degrees. Once milk reaches 110, immediately add the 3 Tablespoons of yogurt and stir gently.
Pour mixture into 32 oz jar, cover and place in a warm spot for 10-12 hours. Do not move.
Stir and store in the refrigerator.
Notes: For tangier yogurt, let sit an additional 8 hours. Then refrigerate.
To make Greek yogurt: After the initial 10-12 hours, line a small sieve with coffee filters pour in yogurt, suspend the sieve over a bowl and let sit for an hour. Or pour into a yogurt strainer and let whey drain off.
This yogurt is scrumptious. I particularly like with with fresh berries and a little honey. Have you ever made your own yogurt? Is it something you would try?
If you have I would like to know how you liked it, or if you have another recipe to try let me know.
Have a great week!