Hello Farm Friends,
Let's make yogurt! We all know that yogurt is good for you. The fermentation process makes the milk more digestible, breaking down the lactose and the casein. When you ferment at home, you control the whole process. First you start with top quality My Dad & Me raw, grass fed Jersey milk, then you ferment the milk for 24 hours so that the majority of the lactose is
used up and you have full strength of the probiotic cultures. Unlike commercial yogurt that has a very short fermentation time and is often sweetened with unhealthy sweeteners.
Check out Anna's picture tutorial on yogurt making!
Pour the milk into a pot and gently warm it up. Use a thermometer to keep close tabs on the temperature.
Have your yogurt culture and your clean jars ready while the milk is heating up. 110 degrees is the optimum temperature for raw milk yogurt. The
enzymes are destroyed at 117-118 degrees so stay close to 110 degrees.
Turn off the heat once you get to the proper temperature. If you use freeze dried culture, stir the culture well before measuring. We use a freeze
dried culture from here: www.getculture.com. ABY2C is the culture we love. It has a mild flavor and a thick body.
Add 1/8 teaspoon of culture to 1/2 -1 gallon of milk. Sprinkle on top and let it absorb into the milk.
Now pour the milk into the jars of your choice.
Place the jar into a cooler. Wrap in a towel.
Set the cooler in a warm place and leave it undisturbed for 24 hours.
After 24 hours, gently move the yogurt to the fridge. Once chilled, it is thick and creamy and ready to eat. See it pour out of the jar. Here, Anna is going to drip the
finished yogurt and make a greek style yogurt. To do this, just pour the yogurt into a cloth sitting in a bowl.
Tie the four corners so you can hang it up to drip the whey.
Hang it on a cabinet knob and let it drip. Out comes the whey! Save the whey for lots of uses! (...ask Susan)
After about 4-6 hours you have this :)
One jar of whey and one jar of thick, greek style yogurt.
Mmmm, blueberries and maple syrup!
Susan will have a hard copy of this yogurt recipe along with other yogurt and whey uses at the farm. Come on out for some extra milk and get started :)
See you soon at the farm,
Daniel, Susan, & Anna
David, Tina, Willie, Ellie, Heidi and Laura
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