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Yogurt Making the Easy Way
[“Recipes For PPNF Living”]
This recipe was tested and contributed by PPNF Member Dona Inman, “Cultured Kitchens Communities”
A friend and I went to a cheese making class yesterday. One of the things the teacher shared with us was the way she makes her own yogurt. She buys an organic yogurt thru the buying club (Nancy’s). She divides the yogurt into one ounce portions in ice cube trays and freezes it. After that step is done, she takes fresh raw milk, heats it to 80 degrees adds one frozen yogurt cube per quart and sets the quart jars on top of a warm towel in a cooler for approx 12 hours before moving it to the fridge to chill and serve. Simple huh! Her cows are Jersey cross. Hers is the BEST (plain) yogurt I have ever tasted.
A 32 ounce container of plain yogurt ($4.65) will inoculate 8 gallons of milk (32 quarts) and make your own yogurt (approx $175 value) for less than $30 TOTAL. Neat thing is you only have to make a quart at a time with this frozen cube method. For us the bag of cubes will last 2 months (2 quarts a week). For the more entrepreneurial (that have a good raw milk source) you could even make yogurt and trade (not sell) it for other things… like patio garden produce, etc. Now that you will have it readily on hand, I bet you will learn to use it for many other things. You can use a quart of your own homemade yogurt to make the next batch, but it takes longer to “make” as the concentration of bacteria gets weaker with each subsequent batch as I understand it.
How warm should the towel be? Like fresh out of a real warm dryer. She actually uses her microwave I believe….but I don’t do microwaves, so I will use the dryer. Even a wet hot towel will work in a plastic cooler…so you could even use a pot of hot water. Really depends on the cooler you use. If it’s insulated well, all you’re trying to do is maintain the temp somewhat, not make it warmer. It will cool a bit, but it keeps it warm enough that the bacterial goodies just grow, grow, grow!
Check out Dona’s other recipes:
Published in the Price-Pottenger Journal of Health and Healing
Summer 2008 | Volume 32, Number 2
Copyright © 2008 Price-Pottenger Nutrition Foundation, Inc.®
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