Our resident food expert, Heather Do, is starting an original recipe series called The Bare Hands Series. She wants to share how you can make everyday staples in your own kitchen. Read more about creating homemade yogurt.
Heinz is a catsup, but not all catsups are Heinz.
A Kleenex is a tissue paper, but not all tissue papers are Kleenex.
A Band-Aid is a bandage, but not all bandages are Band-Aid.
We often forget about the possibilities within the wide, wide world of so many foods and/or consumer goods, especially when these items are dominated by a single brand. A prime example is yogurt. Yogurt can have a lot of varying characteristics such as tartness, thickness, creaminess, and smoothness. When making your own homemade yogurt, you have more flexibility with these variables and control over the outcome. Overall, making homemade yogurt is a lot more cost effective and a lot less wasteful because plastic containers are being reused. So go ahead, ditch that incessant marketer and give that self-sufficient milkman a chance.
Here is a recipe with notes on how to make homemade yogurt.
How your homemade yogurt tastes depends on how the starter culture tastes. For example, Straus yogurt is tangier than Saint Benoit yogurt which is much more sweeter and milder. My preference goes to Saint Benoit.
The solids collect at the top during incubation. For a thicker yogurt consistency, hold off on the stirring until after you scoop the solids from the top and leave a little liquid behind. Or incubate for a few more hours for a thicker consistency.
Texture is a result of the process and the milk fat content. Whole milk will yield a thicker yogurt than non-fat milk.
1. Add diced stone fruit or berries depending on the season.
2. Add homemade granola (recipe to come).
3. Drizzle with honey.
Yoplait is a yogurt, but not all yogurts are Yoplait.
All photography courtesy of the author.
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