Half gallon fresh, or at least non homogenized milk
4 tbsp. Yogurt with culture or sour cream
2 tbsp. Buttermilk
1- In a pot, heat your milk to 100-110 Fahrenheit, stirring constantly. Set aside 10-20 minutes or until 95 degrees.
2- Meanwhile, whisk together Yogurt and buttermilk until combined and thinner.
3- Ladle cooled milk into culture mixture, a little at a time, whisking constantly.
4-Transfer to a new container, covered and wrapped in towels, set in a warmish, dark place for 24-48 hours, depending on desired sourness flavor.
Did you know that most references we have in ancient texts to “milk” were probably referring to fermented milk. The hot climate of the Near East meant that fresh milk would be spoiled quickly unless converted into a more stable dairy product. So, when you hear about the lands of milk and honey, that’s really the lands of yogurt and honey.
Yogurt was first developed by newly lactose tolerant herders in the mountains of Central and West Asia. They stored their fresh milk in bags made from animal stomachs, which just happen to contain the bacteria cultures necessary to ferment milk. A little time in the warm climate, and the herder would have opened their milk bag to find it had curdled into possibly cheese, but more likely at first: Yogurt!
That’s because Yogurt is so simple to make. You truly just need milk, cultures, and time. Continue reading “Easy Homemade Yogurt”