I can’t imagine how it took me so long to start making my own yogurt. It’s so easy! It’s incredibly satisfying and feels so nourishing.
The satisfaction comes in many ways – from the feeling in your belly when you eat it, to the fact that there is no plastic container to recycle, the cost is significantly less, and the processing is done in my own kitchen with my own trusted cookware and with the milk of my choosing. The flavor is lightly tart, mellow and smooth, and the texture is creamier – like a cross between kefir and yogurt. With fresh picked blueberries, it makes a perfect breakfast or snack. I think I may never turn back.
I got started with some help from Amanda, as well as a really excellent step by step instructional here. For the incubation period, I put all my jars in a pre-warmed cooler with 4 quart-sized mason jars full of hot water, and I let my yogurt ferment for 8 hours. I’d like to try to come up with an electric heating pad, in order to maintain a warmer temperature, but this method worked pretty well.
Soon, I’d like to make some kefir. It’s tough to find unflavored kefir here, and it is very expensive. My understanding is that I would simply need some kefir as a starter, instead of yogurt – the difference being a different strain of bacteria. If you have made either, and have any experiential advice, I’d love to hear.