Just about everyone who reads a yogurt recipe through for the first time has the same reaction: Wait, you mean I have to BUY yogurt in order to MAKE it from scratch? The answer is yes. BUT…a little of the commercial stuff can be used to make a whole lot of homemade stuff. Up to […]
READ ONThere are several competing theories when comes to heating milk for yogurt. One holds that you needn’t heat the milk much at all. Another, that it must be heated to boiling and kept that way for hours. Still another, that the milk should get very hot but only for a little while. To help us […]
READ ONThis week is going to be geeky. Those of you with weak constitutions should leave the building now.
READ ONSince yogurt is almost all milk, this step matters, as it will have big impact on your yogurt’s consistency and flavor. Contrary to what you might think, whole milk, while it does deliver more fat, doesn’t make home-made yogurt thicker. In fact it makes it thinner, or perhaps I should say “soupier”. For reasons I’ll […]
READ ONPretty much everywhere between, say, Scandinavia south to Turkey and from there east to India or so. Anywhere, in other words, where you historically find herding peoples who consume the milk of ruminants, be they cattle, yaks, goats, sheep, water buffalo…camels even. Just when and where yogurt first appeared no one knows, but there’s no […]
READ ONIn less than a day I’ve been inundated with yogurt-making methods from around the world. It’s been great, but daunting too. I had a feeling something like this might happen, since putting up just one recipe for yogurt is like putting up just one recipe for bread. There are lots and lots of different ways […]
READ ONThis is essentially the yogurt making process I saw Alton Brown do on one of his shows. The thing I love about it is that it dispenses with those silly and expensive yogurt making devices you see in kitchen gadget shops. Everything you need for this you probably have between your kitchen cabinets and your […]
READ ONA fresh dairy case in a modern American supermarket isn’t a place where you find much variety. It pretty much contains your standard selection of milks and creams plus a couple of fermented products like sour cream, cottage cheese and yogurt. Sure, every so often in a specialty store something pops up on a shelf […]
READ ONI’ve said it before and have no trouble saying it again: I love fermentation. A miracle is what it is, really, and in fact it was mostly regarded as such before science discovered the microbial world. Some of us continue to regard fermentation as a miracle despite the work of Pasteur and his heirs. Sure […]
READ ONI was thinking about not doing this one, since it’s not really pastry. However during cheesecake week not long ago, I received several emails pointing out that you can in fact make cheesecake with yogurt cheese. I’m sure there are many more pastry-related uses for yogurt that just aren’t springing to mind at the moment. […]
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