The first time I was making my own yogourt I didn't know that one of the guest who was peacefully observing me while I was straining the yogourt in cheese cloth, was named Skiros and, as you can imagine, he was from Greece!
When his wife asked him if this was the way his mother used to make yogourt at home, I suddenly realized I was in danger... and stared waiting for his response. Luckely he nodded a smyling yes!
Yogourt is really very easy to make, when I was very young I remember it was very cool and "left minded" to do your own yogourt at home. Friends used to come over with strange little white worms as a gift that transformed milk into yogourt, an acid and quite loose yogourt which i didn't particulary like also because i was always afraid of ingesting one of those miraculous little worms, white, but still worms!
Now, yogourt recipe has progressed, I made my starter buying a good yogourt in the supermarket, the italian brand is Parmalat, I dont know wich could be a good brand in another country, you shall have to try.
You need to use 120 gr of yogourt for 2 liter of milk (whole or skimmed, as you wish).
bring the milk to boil, let it cool down to 48/50 degrees celtius (around 120 F), then add the yogourt and mix it in. Place the milk and yogourt in a sealed container and cover it with a wool blanket (real wooll not pile or other plastic stuff). Let it sit for 8 hours, then remove the blancket and put into the refrigerator for at least 12 hours. Strain in cheese cloth and store in a jar, it will last a week.
The yogourt with the honey I harvest from the black bees of Case Vecchie (a new post will soon come on those) is now part of my every day diet as well as a yogourt salade dressing which works lovely with fresh radicchio, spinach and rughetta (can somebody tell me why it is called "arugola" in the US). Here is the recipe:
- 2 tbs fresh whole milk yogourt
- 2 tsp Dijon mustard
- 1 tbs olive oil (extra vergin ca va sans dire!)
- 1 tsp wine vinegar (please not balsamic!)
- a few leafs of fresh pepper mint finely chopped
- salt and pepper