Natural Living Family

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Saturday, 24 January 2009

Yoghurt & Cheese making

In my recently revived mission to live frugally and minimise our consumption of preservatives and other chemicals, I have decided to start making youghurt - and hopefully cheese again.

Over the last two weeks I have made the most amazing youghurt, thanks to recipes posted by two fantastic homeschool moms on a homeschool group I belong to - I have kept the recipe simple:

  • 2 Liters of full cream milk (any milk will do, though Woolies Organic / Ayershire milk make great youghurt - the Ayershire specially makes thick creamy youghurt.
  • 1 cup plain youghurt (Use one without all the added muck, and keep a cup you made for future use)

Bring the milk to just below boiling point, being carefull not to actually boil it. About 85 deg Celsius if you have a thermometer. Keep it at this temperature for 10 minutes.

Let the milk cool to about 45 deg C, luke warm. Now you can add the cup of yoghurt, make sure to mix thoroughly.

Decant the yoghurt into pre-warmed thermos flasks and leave to stand for about 8 hours in a warm spot.

A few things to watch out for:
Don't boil the milk - otherwise you will end up making ricotta cheese the way I have a few times.
Don't add the yoghurt while the milk is too hot, or you end up with curdled cheesy bits in the yoghurt, still edible, but not really pleasant.
Don't warm the thermos up too much or the above will happen too.

And after all those don'ts - DO enjoy the yoghurt!!! My 2yo loves plain yoghurt (same child who loves veggies and salad - go figure). It is stunning with just a bit of honey added.

Later this week I will share my ricotta cheese recipe, which is based on a lovely recipe posted by Carle on her blog - , I tend to simplify even the simplest recipes - if I can shave 5 minutes of the time it takes to make something, I have 5 minutes more to play with the kids, or surf the net *giggle*