There is some excellent yogurt in stores now. Don’t be swayed by the marketing and beautiful packaging of many yogurts; they are full of sugars and additives that are not good for you. Even if you already make your own yogurt, keep reading because this is the best quality and best tasting yogurt recipe Canton Easy Meals has tried! It is not sour, it is creamy, and the perfect base for a number of different toppings. Also, there is NO special equipment involved — no extra machinery or thermometers.
If you are not sold on making your own, remember, you can do many, many different things with yogurt. At this time of year, you can get peaches to top a bowl of plain yogurt. There are plenty of orchards near canton growing peaches, apples blackberries (as these are in season right now) where you can get the highest quality produce and feel good that you are supporting our local farmers. A few examples of these orchards include: Rittman Orchards of Doylestown, OH; Sunny Slope Orchard of Navarre, OH; Arrowhead Orchard of Paris, OH and many, many others. Click here to search for orchards nearest to you!
To make your yogurt, buy half a gallon of excellent quality milk.* Canton Easy Meals suggests splurging and going organic for this. Yes, it is expensive, but the yogurt quality is increased greatly by doing this. However, if you just can’t get yourself, for any reason, then please buy the best quality milk you can afford. There are some excellent “regular” milks out there AND local such as Reiter Dairy and Superior Dairy.
Other things you will need:
2 Tbl sour cream
1/4 cup good quality, plain yogurt (Fage is choice here and can be found in nearly any local supermarket; also, after you’ve made your own you can use some reserved from that batch)
A large saucepan or dutch oven
A wire whisk
Pour the half gallon of milk into the pot and turn up the heat. Boil the milk and then take it off the heat. Allow to cool until you can test the temperature with your index finger and leave it there for 20 seconds. It should still be warm, but not hot. You will know. If you need to cool the milk down more quickly so you can get to work or just go for a walk, fill the sink with cold water and put the pan in the cold water. This will accelerate the cooling process. However, make sure you test the temperature regularly until the milk passes the test as outlined above.
Once the milk has reached this temperature, whisk in the sour cream and the plain yogurt. Set this aside in a warm spot for 3-4 hours. Canton Easy Meals places it in the oven, set at 100 degrees F. for the first 20 or 30 minutes, then turn it off and allow the pot to stay there for the remainder of the time. After the 3 or 4 hours, the yogurt will be set and you can place in the refrigerator.
Once the yogurt has chilled completely, you can make a thicker, Greek style yogurt by straining the yogurt over a cheese cloth for anywhere from a few minutes to nearly an hour. Play around with it. You can even allow the yogurt to sit for a few days and you will have made your own yogurt cheese! As always, don’t be afraid of it. Even if it doesn’t seem to turn out, remember what you learned in grade school about the science — there is no failure! Every experiment is a success. You have learned something and it will help you the next time you do it.
This yogurt will last up to 3 weeks in the refrigerator. Divide it with mayonnaise to make dips, make marinades with it, and subscribe by clicking the “subscribe” button above for more ideas!
As always, Pofta Buna!
* You could measure out half a gallon of whatever milk you have on hand, but buying a half gallon separately for the purposes of making yogurt is easier in some ways.