(Image credit: Leela Cyd)
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window.ATGalleries[47075] = {“id”:47075,”type”:”Slideshow”,”images”:[{“image_id”:”127334da6ca4eef105308f32ec4b71b6adf03405″,”caption”:”To make yogurt, you need a half gallon of milk, a half cup of yogurt, and a heavy pot with a lid.”,”image”:{“id”:”127334da6ca4eef105308f32ec4b71b6adf03405″,”width”:2555,”height”:3130,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:05:51.758-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eecd9dbfa3f7b93000cd8″}},{“image_id”:”20fcc52e1178de1d365dc0da0dd06554cd89e76f”,”caption”:”Heat the milk. Pour the milk into the Dutch oven and set over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.”,”image”:{“id”:”20fcc52e1178de1d365dc0da0dd06554cd89e76f”,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:06:25.541-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eecfcdbfa3f7bd3000ce7″}},{“image_id”:”e13a0457d2e015bafda3e2659572f3017e676bb4″,”caption”:”Warm the milk to right below boiling, about 200°F.”,”image”:{“id”:”e13a0457d2e015bafda3e2659572f3017e676bb4″,”width”:3358,”height”:2381,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:06:14.800-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eecf5dbfa3f7bd3000ce4″}},{“image_id”:”5194e84fce4ecbdc5ca78b92d274bb86e46586df”,”caption”:”Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming.”,”image”:{“id”:”5194e84fce4ecbdc5ca78b92d274bb86e46586df”,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:06:17.500-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eecf7dbfa3f7be5000d66″}},{“image_id”:”31d3697006c2fc8a665ab68c36437bdc8a1faae1″,”caption”:”Let the milk cool until it is just warm to the touch, 112°F to 115°F. “,”image”:{“id”:”31d3697006c2fc8a665ab68c36437bdc8a1faae1″,”width”:3464,”height”:2309,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:11:34.548-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eee31dbfa3f7bb4000d48″}},{“image_id”:”b94f53b79fe86a517cad77d8b8ac4ee8e3cf89db”,”caption”:”Scoop out about a cup of warm milk with a measuring cup and add the yogurt. “,”image”:{“id”:”b94f53b79fe86a517cad77d8b8ac4ee8e3cf89db”,”width”:2390,”height”:3347,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:11:44.098-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eee3edbfa3f7bb4000d4b”}},{“image_id”:”f408aedeb213a61cb2c62c0bd2180c053c093a10″,”caption”:”Whisk until smooth and the yogurt is dissolved in the milk.”,”image”:{“id”:”f408aedeb213a61cb2c62c0bd2180c053c093a10″,”width”:2421,”height”:3304,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:12:46.555-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eee7cdbfa3f7bac000d96″}},{“image_id”:”c32be61de7562121b62d67b3539b1405b7d54206″,”caption”:”Pour the thinned yogurt into the warm milk while whisking gently. This inoculates the milk with the yogurt culture.”,”image”:{“id”:”c32be61de7562121b62d67b3539b1405b7d54206″,”width”:2446,”height”:3271,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:12:31.738-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eee6ddbfa3f7b93000cf7″}},{“image_id”:”97afc668a3139eac56d9f4094c2d6b1ee3ab9a49″,”caption”:”Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine). You can also make the yogurt in a dehydrator left at 110°F or using a yogurt maker. Avoid jostling or stirring the yogurt until it has fully set.”,”image”:{“id”:”97afc668a3139eac56d9f4094c2d6b1ee3ab9a49″,”width”:2590,”height”:3088,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:13:57.789-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eeec3dbfa3f7ba1000cf0″}},{“image_id”:”450477bff51c15f5ae5c1ef2c63786b01effb6b7″,”caption”:”Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. “,”image”:{“id”:”450477bff51c15f5ae5c1ef2c63786b01effb6b7″,”width”:2398,”height”:3335,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:08:25.993-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eed78dbfa3f7c04000d26″}},{“image_id”:”a24f9e3f0456968b40e456737e833369adcf8b52″,”caption”:”The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. “,”image”:{“id”:”a24f9e3f0456968b40e456737e833369adcf8b52″,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:08:49.574-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eed8fdbfa3f7bac000d83″}},{“image_id”:”a715f4920bf07d4ebbd6a8d6b18c5dcd9f2d727c”,”caption”:”If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers.”,”image”:{“id”:”a715f4920bf07d4ebbd6a8d6b18c5dcd9f2d727c”,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:08:27.989-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eed79dbfa3f7b96000cb7″}},{“image_id”:”26fc2b2dff3ec8d9d0081d6a00e219184dcd02dc”,”caption”:”Whisking also gives the yogurt a more consistent creamy texture.”,”image”:{“id”:”26fc2b2dff3ec8d9d0081d6a00e219184dcd02dc”,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:10:17.835-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eede5dbfa3f7bb4000d42″}},{“image_id”:”1e5947e05107c39720354124416be071a33bafaf”,”caption”:”Transfer the to storage containers, cover, and refrigerate.Homemade yogurt will keep for about 2 weeks in the refrigerator; save 1/2 cup to use for making your next batch of yogurt.”,”image”:{“id”:”1e5947e05107c39720354124416be071a33bafaf”,”width”:2430,”height”:3292,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2014-04-28T20:10:29.221-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eededdbfa3f7bb4000d44″}},{“image_id”:”7fda16bc3aa4d0e327b76eff23e8ef1e9034bf46″,”caption”:””,”image”:{“id”:”7fda16bc3aa4d0e327b76eff23e8ef1e9034bf46″,”width”:2309,”height”:3464,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2014-04-28T20:14:37.911-04:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:207,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:52.81,”focus_y”:45.25,”filename”:null,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”535eeeecdbfa3f7bac000da3″}}]};
I’ve been making my own yogurt for a few years now and I don’t think I’ll ever go back. Not only does it actually save me some grocery money, but this homemade yogurt is seriously good. I’m eating more yogurt now than ever before.
The method I’ve adopted is very basic — no special heirloom yogurt cultures or fancy incubating equipment required. You could even make a batch tonight and have homemade yogurt for breakfast by tomorrow morning!
<p><a href=’http://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/09/29/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn/
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