In honor of episode 800, we revisit a favorite recipe from The Boat Galley Cookbook--homemade yogurt. All it takes is a few tools, a couple of ingredients, and some time. Try it!
Summary
I first made yogurt from Carolyn Shearlock's recipe in the Boat Galley Cookbook. It's reliable and includes tweaks to make the process easier.
First, you need a yogurt starter. You can use existing, plain yogurt with live or active cultures. Check the ingredient list. You cannot use yogurt containing gelatin as a starter. You can also buy commercial starter packs. They are good to have on hand if you're cruising in places where yogurt is hard to find.
Next, you need milk, fresh or powdered. If you're using powdered milk, make sure it's full-fat.
For equipment, you'll want a wide-mouth thermos and a thermometer. I've made yogurt without a thermometer. But my results are better with it.
The process begins by warming the thermos with boiling water. While it sits, mix the milk powder with tap water. Whiskthe milk mixture with your yogurt starter. Follow the instructions on your starter packet or use about 1-2 tablespoons of real yogurt. Empty the water from the warmed thermos, saving the water for another use. Add the yogurt mix to the warm thermos and let it sit for 5 to 10 hours. The timing is flexible. If you check the yogurt and it's not yet solid, recap the thermos and let it sit a little longer.
If you want really thick yogurt, you can strain out the whey. Strain it for several more hours to create yogurt cheese. Forfull details, listen to the complete podcast or check out Homemade Yogurt - A Few Tips!
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