Homemade Yogurt Basics

Yogurt is easy to make, and making it yourself can save a lot of money. Essentially a gallon of milk would make a gallon of yogurt. (Think $2 for the milk plus maybe .50 cents for add-ins. That's the same as paying for only a quart of yogurt, if it's on sale).

There are several methods of making it, but they all involve the same science. In a nut-shell he's what to do, and I'll also post the recipe I used on this blog.

1. Heat milk to 185 degrees (to prepare milk proteins).
2. Let milk come down to 110 degrees (the temp that yogurt bacterias can multiply).
3. Pitch the yogurt (add a little yogurt with active cultures that will then multiply through the milk).
4. Let it set for 7-8 hours or overnight keeping the temperature at 110 (the longer you let it ferment, the thicker & tangier the yogurt will be).

That's pretty much it, but there are some other tips that will make the yogurt even better. For example, the yogurt will be pretty runny. If you'd like it thicker you can add powdered milk when you pitch. After it's fermented, you can let it sit in the fridge for several hours to thicken. You can also strain it through a coffee filter or cheesecloth over a colander. The liquid that drains out is whey, which can be used in other cooking or tossed. (I happened to make bread with mine -replacing the milk with the whey- and I was very happy with the result.)

You can flavor the yogurt with just about anything--honey, fruit puree, jam, sugar. To ease my family into homemade yogurt (it's definitely not go-gurt), I added a little instant vanilla pudding powder. It thickened and sweetened without losing the tang. I figure after a couple goes with that, they'll be ready for a little more authentic taste.

When you pitch your milk, be aware that different store-bought yogurts have different numbers of active cultures. Yoplait and Dannon contain two, some store-brands zero, Stoneyfield has six. The yogurt you make will only multiply the original bacterias you put in. Keep a little of your homemade yogurt each time because you can use that to pitch the next batch.

Finally, there are several methods to heat the milk (stove-top, hot chocolate maker, crock-pot) and several methods to keep the milk at 110 degrees (heating pad, oven's pilot light, thick towel around crock pot, dehydrator). There are also yogurt makers out there that will do everything for you.

I used a crock pot method, which was nice because I didn't have to move my pot around a lot, but it did add about 4 hours of time (waiting for the milk to heat & then cool to 110). There are definitely quicker methods out there, although all will need the 8 or so hours to ferment..

So those are the basics. I found a lot of information on-line, and you all had great suggestions. Thanks especially to Mimi and Rachele! I also really liked this site to understand what was happening during each step.

I'd love to know who has made yogurt & how you did it!

GreekTsatziki Sauce

Tsatziki sauce is a Greek cucumber sauce that goes well on top of spicy dishes. I thought it would also be a good dip alternative for vegetables and pita wedges. Just don't think you're dipping into ranch dressing!



1 English cucumber, peeled
5 cloves garlic, minced
1 cup distilled white vinegar
2 shallots, sliced
1 cup picked sprigs dill
2 1/2 cups Greek yogurt
2 Tbs. extra-virgin olive oil
2 Tbs. fresh lemon juice
kosher salt & black pepper

Quarter cucumber, remove seeds and dice evenly. Put into mixing bowl.

In food processor, combine garlic, vinegar, shallots and dill. Pulse until finely chopped (not pureed). Add mixture to cucumbers. Fold yogurt, olive oil, and lemon juice into mixture with spatula. Season liberally with salt and pepper (start with 1 Tablespoon salt).

Can be stored for up to 1 week in covered jar in refrigerator.

Microwave Peanut Brittle

This recipe is one of my family's favorites. It doesn't require a candy thermometer and it's so easy, I have no excuses to not make it! The only trick is catching it during it's last cooking time. I've cooked it anywhere from 1 1/2 to 4 minutes - it just depends on your bowl and your microwave. And how "done" you like it to be. Make sure to make a note of what bowl you used and how long it cooked on your recipe so you have a better idea next year. :)

Microwave Peanut Brittle

1 cup raw peanuts (sometimes called Spanish Peanuts)
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 Tablespoon butter
1 teaspoon baking soda
1 teaspoon vanilla

Mix together baking soda and vanilla in a small cup. Set aside.

Mix peanuts, sugar, corn syrup and salt in large microwavable bowl. (No need to mix this really well.) Cook on high 3 minutes. Stir with wooden spoon. Cook on high 2 minutes. Add butter and stir. Cook on high 1 1/2 - 4 minutes watching very closely. When the white bubbles just start to turn to a caramel or brown color (usually in the middle of the bowl you can see it change color), remove. Stir together soda and vanilla and then pour into bowl. Mix very quickly and quickly spread on greased foil. Cool completely. Break into pieces.

Brigadeiros

 Mimi Collett shared this great recipe for Brigadeiros.
"No Brazilian party is complete without this chocolate treat that is similar to a simple bonbon or truffle."

3 Tbsp. unsweetened cocoa powder
1 Tbps. butter
1 14-ounce can sweetened condensed milk

In a medium saucepan, combine cocoa powder, butter, and condensed milk. Cook over medium heat, stirring frequently, until the mixture thickens. This will take about 10 to 15 minutes, depending on how hot your medium setting is. You will definitley be able to tell when it has thickend. Remove from heat and let rest until cool enough to handle. You can even let it sit over night. Roll the mixture into small balls and cover them in chocolate jimmies. To roll, I recommend covering your hands with butter or margarine.

Variations of this recipe include rolling a nut inside the middle of the ball or rolling the chocolate ball in powered sugar, coconut flakes, etc.

There is also a coconut version called a Beijinho, which calls for 1/4 cup of coconut flakes rather than cocoa powder. They are usually rolled in regular granulated sugar.

Almond Roca

This candy looks beautiful and tastes amazing.

First, make the English Toffee:
2 cubes butter
1 cup sugar
5 Tbsp. water

Combine all ingredients in heavy pan. Over low heat melt butter. Then, stirring constantly, cook over medium high heat to 300 degrees and caramel color.

Remove from heat and add 1 tsp. vanilla.

Pour onto buttered marble. Spread to a medium thin layer. Score with a knife, then let cool.

Break apart on score lines.

Second, dip the toffee in chocolate
Melt milk chocolate in glass bowl by microwaving in small intervals or melting over double boiler. (Either buy a huge chocolate slab and break off small parts to melt OR use candy melts--they look like really big chocolate chips). I do not recommend chocolate chips because they will taste waxy.

Drop 3-4 toffee squares at a time in chocolate. Use a fork to flip.

Third, roll in ground almonds 
Finally chop almonds (I used a food processor). Then, while chocolate is still wet, roll toffee in almonds. Place on wax paper until cool.

Caramels

Here's the recipe for caramels we made together. I've added my notes in italics.

Home-made Caramels

Butter marble and pan (if not non-stick).

2 cups sugar
1 cup dark Karo syrup
1 pint whipping cream
1 cube butter
 1 tsp. vanilla

Add sugar, Karo syrup, 1 cup of whipping cream, and butter in pan. Slowly melt ingredients together over low heat. When combined and smooth, raise heat to medium-high. (For me, this is around 300 degrees on my electric kettle.)

Stirring constantly, cook mixture to 240 degrees. (This should take about 10 minutes.)
Add 2nd cup of whipping cream. Still stirring, cook mixture again to 240 degrees. (Another 10 minutes)

Remove from heat. Stir in vanilla.

Pour onto marble slab. Let cool for 20-30 minutes. Caramel should be just barely warm to the touch.

Cut into small squares and roll into tootsie-roll shapes. Wrap in wax paper and twist the ends (like a mint would be wrapped).

Christmas Candy

Thanks to those that came to our candy making night. Hopefully you learned a few tips--especially what NOT to do! Since I only make candy once a year, sometimes it takes a few times to remember all the tricks. You were all great guinea pigs. :)

A few notes before you begin:
1. Check the calibration of your candy thermometer. I discovered mine was about 5 degrees off, and that can make a big difference. You can find a good tutorial here.
2. Follow the recipe exactly, but make adjustments for your heat source. Your "medium-high" might be hotter than mine. Take notes on things to change next time.
3. I cook my candy in an electric kettle (a pot that you'd use for deep-frying). Mine is non-stick and light, which makes pouring a lot easier. You could use a heavy saucepan instead. Just be careful when pouring or get someone to help hold the pan.
4. I pour the candy onto a marble slab to cool. It stays cold and isn't damaged by the molten lava. I can also cut right on it. You could substitute a heavy cookie sheet--I'm not sure if you'd need to make any adjustments. Try and find out!

Thanks again for coming. Feel free to ask any question, or if you want to make something together, I'd love to help!