The process of making yogurt is very similar to cream cheese. I have seen many different recipes for yogurt. Most use yogurt to make yogurt. I didn’t want to do this because I want to know each and every ingredient in my yogurt. The reason most use yogurt to make yogurt is to get the enzymes (cultures) in the new batch. I use rennet for those enzymes. I picked up some rennet while I was in Denver. They had it at the beer making supply store. I would have never thought to look there, but after some phone calls that’s where we learned carried it. So I took a pregnant woman to the beer making store to get rennet.
Yogurt does take some time to make so some planning is required. It will take 10 – 12 hours to curdle. I start mine first thing in the morning or last thing at night so I’m not up in the middle of the night tending to it. And it will take a little time to strain. Although yogurt doesn’t take much time to strain compared to cream cheese, but if you strain it just a little longer you get Greek yogurt.
- 32 oz whole milk, not ultra pasteurized
- 48 oz heavy cream
- 2 oz buttermilk
- 3 drops rennet
- 1 Tbsp salt
Other things you will need
- 1 large non-reactive pot (Glass, stainless steel, and enameled are the most common nonreactive pans. Aluminum pans are reactive.)
- A thermometer that will read 70ºF
- Muslin cheesecloth, I just get muslin the cheapest from the fabric store
- A large colander
- A large bowl
- A strong rubberband
- In the large non-reactive pot, mix whole milk and heavy whipping cream.
- Bring up to 70ºF.
- Remove from heat add buttermilk and stir. Add rennet, stir, cover and allow to sit for 10-12 hours at room temperature.
- Remove lid, sprinkle salt over the surface of the mixture. Using a whisk, cut the gelled mass into small curds. The curds will look very different from the curds of the mozzarella. It won’t really look like curds at all.
- Place the colander over the large bowl and place the muslin in the colander covering it.
- Pour the mixture into the muslin lined colander. Allow to sit for 30 minutes. Then pull up the sides of the muslin and tie together with the rubberband.
- Place bowl, colander, and muslin filled with yogurt in the refrigerator. Allow to drain until it is the consistency you desire. I strained mine for just a few hours.
If you want a tangier yogurt, allow to sit for 1 hour instead of 30 minutes.
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