Yogurt and Berries

Yogurt and Berries

August continues to be a most amazing month for the harvest!!  The blueberries are still coming in strong and now the blackberries are here posing a strong competition for most abundant…

During the summer we eat what is available from the gardens so blueberries feature in many of our meals, especially breakfast. My simple go to is the sweet berries covered with my homemade yogurt sprinkled with a little of my homemade granola. Got a theme going here….

Being self sufficient is one of our goals here on our little homestead. We know what we are eating and we spend less to enjoy a better version than what can be had commercially.

Heat up to one gallon of milk to 180 degrees Fahrenheit

Here is how I make my yogurt.  I use whole organic milk but you can use any milk you prefer. Slowly bring the milk to at least 180 degrees. Then let it cool to 120 degrees. Add some of the cooled milk to a jar with about 1 cup of yogurt from the last batch.

Add cooled milk to yogurt starter

Pour cooled milk into clean jars – leave room for add-ins

Put jars in a warm oven (but make sure to turn it off!!)

I am lucky to have a pilot light on my vintage oven from over 20 years ago! Warm the oven to about 150 degrees and then turn it off. (this is important!!) I put the jars of milk and yogurt starter in the oven and leave them there for up to 12 hours. The longer the jars ‘cook’, the thicker and more tart the yogurt will be. If you do not have a pilot light (most new ovens don’t) you can gently try to heat the oven periodically but be careful, not too hot. I have had success just leaving the yogurt overnight at room temperature.

Bowl full of sweet goodness

I tend to do my add-ins after the yogurt has set but you can add vanilla or maple syrup while fermenting. I will also half fill several jars so I can make overnight oats, add chia seeds and cocoa, or any other favorites you invent.

Happy yogurt and have a wonderful day,

Patricia

patcassidy