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Yogurt Dish

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Yogurt Dish

Yogurt Dish

There are various reasons that may drive you into making your own yogurt dish at home. One advantage of this is that you know and control all the ingredients you put in your yogurt. This gives you the power to make it even better than commercial yogurt. You avoid the thickeners, additives and preservatives so your product becomes healthier.

The other obvious reason is that it is quite budget friendly. This is true if find yourself in love with yogurt and you maintain daily yogurt eating. It also makes economic sense if you have a large family.

Making your yogurt dish is something you can do if you like experimenting in the kitchen. If you find yourself in the kitchen fixing yourself a hot plate now and then, then this is something you can do. It is a very simple dish to make than most of us think and no special equipment is even required.

How to make the yogurt Dish

  1. Heat the fresh milk in a large pot over a slow cooking stove. Keep stirring the milk to prevent it from burning at the bottom. If it burns, the  yogurt dish will have a poor taste. Always have a thermometer in hand to ensure it does not exceed 180 degrees Fahrenheit or 76 – 82 degrees Celsius. Heating the milk kills other kinds of bacteria present in the milk that would compete against the bacteria (lactobacillus or bifidus) for the culturing yogurt. The heat also transforms the milk protein to a form that easily cultures and firms up.
  2. Once you reach the desired temperature, turn off the stove and cool it down to about 110 to 120 Fahrenheit or 43 –46 degrees Celsius. Ensure the temperature is accurate using the thermometer.
  3. Take some milk from the pot and mix it with the 1/2 cup of plain yogurt in a container. After mixing well, pour the mixture back into the large pot and stir well for 2 to 3 minutes. This allows the yogurt to get evenly distributed in the milk and begin growing the bacteria.  Insulate the large pot using a small blanket or tea towels and set it somewhere peacefully free from any disturbances. The insulated heat is instrumental for the success of the yogurt dish making process. Ensure your insulation is air tight. Let it sit for about 3 to 4 hours.  Another alternative is to pour the yogurt straight into the sterilized glass jars and maintain the temperature using a heat source. Pouring hot water into plastic containers and putting them among the jars in a cooler will preserve the heat.

    Yogurt Dish

    Yogurt Dish

  4. To inspect if the process is complete, uncover the insulation and tap the surface gently using a spoon. When it is done, it will be firm or have a solid yellowish top crust or whey. This can be eaten or removed. If the process is not complete, re-insulate and leave it undisturbed for a complete hour. Take precaution for the process not to be overdone. That may make the yogurt dish sour and though it will still remain edible, it wont be refreshing or delightful to eat.
  5. Pick glass jars of a size of your own choice and have them sterilized. Use a large pot for sterilization. Fill this with water to up to an inch of their top together with lids for about 10 minutes.Alternatively your can use boiling water to sterilize the jars and let it sit in for about five minutes Depending on your method of incubation, you could pour the yogurt dish in the glasses or ceramic cups. Then put the hot water bottles as a source of heat in the cooler and cover without opening for 4 to 8 hours. This temperature should be maintained throughout the process which could be ideally 6 hours.
  6. Pour out the yogurt into your jars and place them in the refrigerator immediately. If stored under refrigeration, the yogurt should be good for use for up to two weeks.

    Yogurt Dish

    Yogurt Dish

  7. To have a yogurt of thicker consistency like Greek yogurt , use a cheesecloth kept in a bowl to strain the yogurt overnight. Get rid of the excess fluid and keep the thickened yogurt.

This recipe can be adjusted easily. For a gallon of yogurt dish, increase the quantity of milk to a gallon. The 1/4 cup of culture yogurt can still serve as your starter. The final product can also serve as your starter for a different batch of yogurt.

Making  yogurt dish can be a time consuming venture. Though the hands on time is minimal, the culturing process can take between 4 and 5 hours. If the temperature inside your cooler is lower than 100 degrees F or 39 degrees C, it will take longer to get ready. Being a product that cultured, it is a facilitated process that is budget friendly.

What you need to make Yogurt Dish

After understanding the process of how to make yogurt dish, there are some things you will need to facilitate this process. Most of the ingredients needed can easily be obtained. You do this while getting your regular groceries.

  • Your yogurt starter is indispensable for making  yogurt dish.  This has to be plus yogurt nutrition that is made from live culture. The bacteria turns your milk into yogurt. Buy a small amount of yogurt in the grocery store for this purpose. You preferably need to get plain yogurt rather than the flavored variety. The starter will be a necessity each time you decide to make the yogurt. The final product can be reused as a starter but it will loose potency with time. Freezing your own starter can make it readily available for use if you need it in 5 or 7 days.
  • A thermometer is very important in making yogurt. Shop around in your grocery stores. Pick a candy thermometer if you can find one.
  • You will need something to incubate your  yogurt dish for 5 to 10 hours. This can be a separate container from the large pot you will need to heat up the milk. During the incubation period the temperature has to remain constant at 100 to 110 degrees Fahrenheit or 43 to 46 degrees Celsius. If you need to make the yogurt tart or the increase the good bacteria, you can incubate it for up to 12 hours.

    Yogurt Dish

    Yogurt Dish

  • Depending on your method of insulation, you may need tea towels, a small blanket or a medium or large cooler.
  • Quartz sized containers made of plastic such as empty soda bottles or pitchers.
  • About 12 or so ceramic or glass cups to pour in the yogurt.
  • The amount of milk you have determines the quantity of yogurt dish you want to make. One gallon or two to four liters of milk is sufficient.
  • You can flavor the  yogurt dish with vanilla, fruits such as peach, cherry, or banana and a sweetener of your choice.
  • In case you need your yogurt to be of a thicker consistency, you will require some milk powder. A good starter will preempt the need for this.

How to Make Yogurt Dish From Coconut

Yogurt can be made from young coconuts. You require 2 to 3 fresh coconuts and juice or water from the coconut. Blend the coconut flesh and some of its juice. Dilute it to your preferred consistency or the normal yogurt consistency. Add pro-biotic and pour the  yogurt dish  into a glass jar and let it remain on stove top for about 12 hours.

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