Tuesday, September 24, 2013

making yoghurt

photo by www.lebensmittellexikon.de
one of the reasons we came to yarok az was to learn how to make cheese and other dairy products. the first thing hadar (her family owns the farm) showed us was how she makes yoghurt. it is a very simple procedure and very rewarding. unfortunately i cant find my camera for some days now, so all the photos we took are probably lost...anyway, here is the procedure:
  • you will need milk and a bit of yoghurt that you like (you can also buy some freeze dried culture at the cheese supply but i prefer the other method). we usually use the goats milk from the last days of milking, i am sure you can use any other milk that is not too processed (so not the ultra heated ones) as well.
  • first you need to heat the milk slowly to 90°C (we heat it on the stove, using a medium to high setting) this will take some time.
  • shortly before it reaches 90°C prepare a tub or the sink with cold water and ice (this is needed to cool the milk down rapidly to get it to the temperature you need for the thermophilic yoghurt bacteria and don't give any other bacteria a chance to multiply). i am still learning about all the processes, so this is a very simplyfied version of what is really happening.
  • at 90°C take the milk from the heat and place the pot in the cold water. it is important now that you stir the milk and also keep the water moving to cool it down evenly. you want the milk to cool down to about 47°C as the yoghurt culture is thermophilic (likes high temperatures).
  • when you reach about 47°C you take the pot out from the water and stir a good deal yoghurt into it. then wrap the pot in a blanket or keep it warm otherwise and let it sit over night. the bacteria we put inside will quickly multiply as we made the environment perfect for them. this means that they will have a big advantage over all other bacteria we don't want. 
we eat a lot of yoghurt for breakfast so we make some every few days. you can also make other cheeses out of yoghurt but that will have to wait for another post.
have you tried making yoghurt at home? i would love to hear about your experience!


cecilia buyswheeler gunther said...

aha! that is exactly how i make mine, in a big pot.. my last batch failed as i think the milk was too old, but I have some fresh milk now (I do miss milking my own cow) and i shall be making another batch this morning. wonderful that we have the same procedure all this way across the world. I then strain mine to make a thicker greek style yoghurt.. Have a gorgeous day out here.. now I am looking forward to seeing how you make your cheese.. c

Katha said...

ha, that is nice that it works the same even though we are so far apart =) the strained version is called labane in israel ( a bit like a mix between cream cheese/frischäse and solid yoghurt). i will post on that as well as soon as i find time. and about cheese of course!