While not cheese, exactly, homemade yogurt is delicious, easy and healthy. DO try this at home.
Courtesy of Making Cheese is a Breeze by Merryl Winstein
Heat milk to 110º F. Any milk will do—raw, pasteurized, skim, whole, or reconstituted dry milk. Per quart of milk, blend in 2 tablespoons of your favorite plain yogurt with “live cultures,” or 1/8 teaspoon of yogurt starter culture powder. Incubate the milk plus culture at 100-110 F for 8 to 12 hours or longer if you like. Do not jiggle. When the acid level reaches pH 5.2-pH 4.8 or so, the milk will thicken up. Done!
More extensive directions and information available from Merry Winstein, www.cheesemakingCLASS.com, www.localharvest.org, or 314-968-2596.
Latest Comments