Its been a year and a half and I finally felt ready to brave the experiment again (Thanks for the inspiration, Evelyn at A Chaotic Lifestyle).
I'll skip the suspense to announce my final results, in a frenzy of caps lock excitement: THREE TIMES I'VE SUCCESSFULLY, MIRACULOUSLY turned milk to yogurt!
While the first re-trial came out more like Yop than Yogurt, which I froze as popsicles and no one knew the difference, the second and third were progressively more firm. I've Mother Earth News to thank for the instructions. Find the full article at Mother Earth News.
For the curious, I simplify the process below. If you decide to try it, reference the full article at MEN.
|First, I melted 2 T of honey at bottom of pot to prevent milk scalding at the heat source.|
|As the milk heated and cooled, I added a couple tablespoons of raspberry jam to the bottom of 2 of 3 clean, 500 ML jars. I kept one plain so I had starter for next time.|
|Once the milk was 115 F (hot but not too hot to the touch), I mixed in a couple Tablespoons of 'starter'. The yogurt contained NO gelatin, and ACTIVE bacteria cultures. I also added 3 Tablespoons of skim milk powder.|
The four and a half cups of milk produced the equivalent amount of yogurt: about a tub and a half of the standard 650 g worth about $5- 8 at the store. Homemade it cost me $1.25. After doing it three times, I feel pretty confident that I could do it regularly without much trouble-- most of the time it takes to make involves me sleeping, surfing the net, and working on other things in the kitchen.
Tonight, I'm happily calculating how many pairs of shoes and Lee Valley garden tools I can buy with my savings. As I do, I'm sucking a raspberry, yogurt popsicle that once was Yop, which before that was milk in my fridge.