Harold McGee makes his own yogurt. Now, so do I.
The process is so wonderfully simple that it doesn't even merit a recipe sidebar:
- Heat milk until it reaches 180° to 190°F. I picked up a gallon of whole milk, and ladled out half for ricotta when it hit the 160°F mark.
- Cool to 115° to 120°F. Mix in two tablespoons of live yogurt per quart.
- Keep warm for the next four hours, or until it's set and appropriately tangy. I poured the cultured milk into - of course - old yogurt containers, wrapped them in kitchen towels, and set them inside an insulated cooler.1
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1It's insurance against accidental dog collisions as much as anything.
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