culturing yogurt

For years I’ve cultured yogurt, trying a variety of recipes and methods, in pursuit of rich, thick, Greek style yogurt. I’ve cultured yogurt in a machine, by the light of an oven, near a radiator, by a wood stove. I’ve tried endless combinations of starters. I’m ecstatic to finally have a method that achieved the thickest, the best, the most gorgeous yogurt.

I took out a pot of yogurt and a couple of pints of raw whole milk to come to room temperature on the counter, and then heated the milk slowly to 110 F. This is very quick, don’t go anywhere. While it was heating I filled a large jar with very hot water, and let it stand, closed. Three or four tablespoons of yogurt went into a cup, and a bit of warm milk ladled in and mixed. Then I poured out the hot water, poured in the milk, stirred in the cup of thinned, warmed yogurt, shut the jar, wrapped it in a towel, and put it somewhere warm. I reckoned that if the sourdough sponge liked the airing cupboard, the yogurt might like it too, so that’s where it spent the night. In the morning it was thick enough to wobble pleasantly. But not thick enough.

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I happen to have a bit of cheesecloth sewn into a bag, so I used it, but you could use layers of cheesecloth in a colander just as well. I hung it up for a couple of hours to allow some of the whey to drain off into a jar.

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When there was roughly half of the amount of liquid drained off the in the form of lovely chartreuse whey, I put the yogurt into its own jar. From two pints of milk and a few tablespoons of yogurt, I got just over a pint of whey and just under a pint of yogurt.

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Gorgeous, thickest, best yogurt. It received the children’s highest rating (something involving many fingers and lots of waving) and disappeared immediately. The whey will be used in place of water in our next sourdough, or to soak oats overnight for porridge. I think we’d better get some milk to start it again. Oh yes, and next time save a ladleful to start the next batch.

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