I Did It, I Did It!

I am very excited. After having tried to make yogurt on 3 different occasions and wasting countless cups of milk (sorry cows, I know it was disrespectful of me to waste something that took you considerable energy to make), I've finally made a batch that worked! I credit my spiffy new digital thermometer and a more intimate understanding of the yogurt-making process.

I think the mistake I kept making was not waiting long enough for the milk to cool down before inoculating (isn't that gross? That's the word yogurt people use) the milk with the starter yogurt. This time I knew exactly what I was doing because I had my fancy schmancy thingamabob to tell me what was going on. I just stuck it to the side of the saucepan when I poured the milk in and it worked like a hot damn!

The other key to my success (I think) was my incubation device. Before, I was putting the inoculated (ok, I actually just like saying that word and I'm pretty sure the only reason yogurt people use it is because they are pretentious pricks and they like saying it too) milk in a bowl in my little picnic cooler with hot water surrounding it. Yesterday, however, I had the bright idea of putting it in my Laken thermos! How brilliant of me!

I made my yogurt with only two cups of milk because all my previous experiences have made me a little gun-shy. Next time I'll definitely use more. Here are the steps it took me to come to my delicious conclusion:

1. Sterilize the incubation device (so scientific) by boiling enough water to fill it and pouring it into the device, letting it sit for 5 minutes or until your milk is ready. You should also sterilize a little bowl in which you'll mix the starter yogurt and milk. This is to make sure no bacteria get in the milk and compete with the yogurt bacteria for growing room. I'm not really sure if this is actually an effective sterilization method, but it worked for me!

2. Heat two cups of milk (I used 1%, but I don't think the fat content makes much difference) to 170 degrees Fahrenheit, for the same reason as step number one. Stir constantly to prevent scalding and ensure an accurate read on your thermometer.

3. Take the milk off the heat-source and cool to 112 degrees Fahrenheit. While you're waiting for it to cool, dump the water out of the small cup you set aside earlier and put 1/4 cup of starter yogurt in it. It must be plain- no flavouring. I bought a single-serving cup of organic Olympic yogurt and used around half of it.

4. When the milk has cooled to 112 degrees, mix a small amount of it in with the yogurt in the small cup, working quickly so as not to let the milk cool below 108 degrees. Pour the yogurt-milk slurry into the saucepan of milk and whisk to ensure incorporation.

5. Pour the water out of your thermos and then dump the inoculated (hehehehe) milk into it. Tightly seal the lid(s) and wrap a terry bath towel around the thermos, securing it with an elastic band or two. I'm not sure the towel part is necessary, but I did that so I'm not going to take any chances by not fully disclosing my process. Plus, extra insulation never hurt anyone.

6. Let the mixture sit overnight, or at least 8 hours, without moving the container. After 8 hours you should decant your yogurt and chill it. It will be lumpy and slightly runny. I took an extra step, however.

Extra step: 7. (This step will significantly reduce your yogurt yield but also make it significantly yummy.) Line a mesh strainer with a large coffee filter as in the photograph above. Place over a bowl and pour the yogurt into the filter. Lucky for us, it will hold exactly two cups. Cover with saran wrap (not sure this is necessary, but whatever), bung it in the fridge and wait for an hour or so while it de-moisturizes. You will be left with very thick yogurt, like Greek yogurt but not as bad for you. Gently peel the coffee filter away from the yogurt (no need to scrape with a spoon) and discard the whey that has collected in the bowl. I can't wait to eat it!

Next time I think I'll double the recipe (4 cups milk, 1/2 cup yogurt starter) and add 1/3 cup of skim milk powder. This is supposed to give a thicker consistency, which may prevent me from having to strain the yogurt at the end and thus not waste so much.
Results!