Recently blog buddy Jill sent me a link to an interesting article about an Indian woman who brought some yogurt starter with her when she moved to the United States. And she has used that same starter to make her yogurt for the last forty years! That kind of inspired me to make yogurt again. In the past, I always thought the yogurt got weaker, so periodically I would buy a new yogurt from the grocery store to start my yogurt. I’m going to see how long I can keep this batch going!
I wrote out instructions on how I make my yogurt here. Its very simple, with little to no clean-up necessary. I like my homemade yogurt because it is not that tangy. But if you want it tangier, just leave it out overnight. I did this with the last batch, and it is quite tangy!
Here’s a picture of my straining set-up. If you like your yogurt thicker, just strain it through coffee filters for about 20 minutes. See that glass of yellow liquid? I save the liquid I strain out of the yogurt (the whey) to make my smoothies with. It adds a certain delicious ‘je ne sais quoi’ to the smoothie.
- with a topping of Shelley’s most excellent granola
- in a smoothie, mixed with frozen strawberries, the whey, and some spinach
- topped with Bob’s Redmill Muesli and a few mini chocolate chips (for dessert.)