06. 22. 12
Tonight I decided to make homemade yogurt in my Euro Cuisine yogurt maker. It’s relatively easy, cost-effective, and tastes so much better than store-bought yogurt. I bought the yogurt maker from (pictured below) Amazon in 2008 and it’s priced at $30, available here at http://www.amazon.com/gp/product/B000EX16RY/ref=oh_details_o04_s00_i00?ie=UTF8&redirect=true. It comes with seven glass jars with lids and the incubator which is very simple. According to Mireille Guiliano, the author of French Women Don’t Get Fat, you should use 1 quart of whole milk or 2% milk to make this yogurt but I’ve found that whole milk tastes, smells, and forms better than 2%. You will also need either a commercial starter culture (available at a health food store or online) or 1 tablespoon plain yogurt as a starter and remember, THIS RECIPE IS FOR A YOGURT MAKER. I’ll post one soon for those who don’t have a yogurt maker.
This is her recipe from French Women Don’t Get Fat
1 quart whole or 2 percent milk
1 tablespoon plain yogurt as a starter or 1 tablespoon of a commercial starter culture
1. Warm up the milk in a saucepan over medium-low heat until bubbles appear around the edge and steam rises from the surface” to about 180 ° F, stirring frequently. You must stir frequently or else a film will form on top of the milk and you can lose up to about a cup of milk from this film. It also doesn’t taste or smell as good. If you have a meat thermometer, an easy way to keep track of the heat is to attach it to your saucepan by way of a clothespin; the clothespin will not get hot enough to be damaged and you will not have to repeatedly manually check the temperature. “Remove the saucepan from heat and insert a thermometer stirrer.” An easy way to quickly cool the milk is to put it in a large metal bowl then sit it on top of larger bowl filled with ice and cold water. This speeds up the cool time by 15- 20 minutes. “When the temperature reaches between 108 ° F – 115 ° F, add the starter to one of the jars. Add some of the heated milk and stir until well blended.” I usually whisk in the starter in a large bowl using a small whisk, that way you can see if there are clumps or areas you didn’t blend well enough. “Pour the mixture back into the saucepan, a little at a time, stirring well.” Again, you can whisk and it will blend well and save time.
2. “Fill all  jars, cover securely with lids, and place them the jars into the “machine,” (which is really a temperature-controlled warmer) and follow the cooking instructions.” My yogurt maker says that you should incubate the jars WITHOUT their lids so that’s what I do. “It will take 6 to 10 hours (easy to do overnight), depending on the tartness and firmness desired.” I usually incubate my yogurt for 10 hours because I like my yogurt more firm and less tart.
3. “When done, chill the jars in the refrigerator for a few hours before serving. You can keep the yogurt for up to 2 weeks in the fridge.” And believe me, it stays fresh for much longer. I had to clean out some jars of yogurt from when I made some on my Winter Break that I had forgotten about and the unopened jar smelled fresh and had zero mold! The other opened one, well… let’s not go there. Anyways, voilà! There you have delicious home-made yogurt.
**The information in the recipe that is not quoted are pieces that I have added. All rights belong to Mireille Guillano, I claim no rights to the recipe.
Guiliano, Mireille. French Women Don’t Get Fat. New York: Knopf, 2005. Print.
Bon soir, tous! I look forward to my yogurt tomorrow morning.