My first attempt at yogurt.
I heated one brik of whole milk to 180 degrees stirring so it wouldn´t stick, let it cool to 110, added 1 container of plain active yogurt (with sugar - it was the only one I could find) to a little of the milk, stirring slowly, then added that mixture back into the cooler milk. Then you´re supposed to keep it at 90 degrees for hours. I put it in a water bath on the stove on the lowest setting intermittantly until I went to bed. This morning - yogurt! And it´s delicious.
The two containers of commercial yogurt were 0.99 € and the brik of whole milk was another 0.99. I got 5 big servings to enjoy. Also pictured, some peach preserves I made last week.
I´d like to try some soft cheeses, but am having trouble tracking down a cheesemaking kit with the right cultures. Either they don´t ship here, or they are for batches of 400 litres.
In other news - still no response to our initial offer from the sellers of the house. We are not amused.
Hi, if you Google 'cheese rennet' dozens of sites will come up, one that caught my eye was ascott-dairy.co.uk the do complete cultures for small batches.Amazon also do rennet. Do you have John Seymores 'Compleat Guide to Selfsufficiency' Great book, I wouldn't be without mine although it's a bit battered after all these years.Good cheese making recipes and everything else you need to know.
ReplyDeleteCarfour do a live organic yogurt in jars, great for a starter, don't forget you can use some of your own yoghurt to start the next batch.
I used to make quite a lot of cheese when we had cattle, I have used a herb called lady's bedstraw as a natural rennet but haven't found it growing here.