Dude, seriously! I JUST wrote a Tumblr on this very subject!
http://yummyfixins.tumblr.com/post/91950361779/how-to-pick-a-peach-im-on-my-way-home-from
Dude, seriously! I JUST wrote a Tumblr on this very subject!
http://yummyfixins.tumblr.com/post/91950361779/how-to-pick-a-peach-im-on-my-way-home-from
Those of you who didn’t ask me this question are wondering why the hell would I make my own yogurt. Here is why.
You’ll need
Heat the milk over medium heat until it is 180°F. Do not let it boil or get hotter than that, because it will very likely boil over the top of the pot and make a huge mess all over your stove.
While the milk is heating up over medium heat on your stove, sterilize your jars, lids, ladle, milk-cooling bowl, measuring spoon and whisk. You can do this by dipping them in hot water (= or > 180°F), or steaming them for 3-4 minutes. [Since the cooling bowl will be big, you might want to just put it in the sink and pour in the sterilizing water and empty it after a few minutes.]
When the milk gets past 175 or so, shut off the stove. It will go up a few degrees by itself (plus, you don’t want to take the chance it will boil over!). Get your cooling area ready (preferably in the sink so you can catch spills – as long as nothing will splash in and contaminate your yogurt). Put the largest bowl in first, with the ice in it, then put the cooling bowl on top of that. Pour the milk into the cooling bowl.
Place ice and water in the bottom bowl and sit the “cooling bowl” in that. Pour your hot milk in this cooling bowl. Cover is optional.
When the milk gets down to around 100°F, get out your yogurt starter (it is supposed to be kept in the fridge) and put in the required amount and whisk it through. For the type of starter I use, and the amount of milk I work with (half gallon), it’s only an 1/8th of a teaspoon!
Seriously, you don’t need a lot of starter. Read directions carefully! And make sure that milk is not more than 105°F or you will kill your starter!
Fill your jars with the milk/starter and put the lids on. Put them in the dehydrator or whatever appliance you have that will maintain the 100°F heat, and let them sit, undisturbed for 24-30 hours. You want the yogurt to ferment for that length of time so the bacteria eats almost all of the lactose in the milk.
At the end of the 24-30 hours, take out your yogurt gently (bacteria don’t like to be disturbed), and place it in the fridge. The delicious fat layer will be on the top. Mix it in if you want it more homogenous. The yogurt will be fresh for about 10 – 14 days. Enjoy!
It’s Friday in NYC (and probably everywhere else, too!) and I was just at Integral Yoga. You bitches know how much I love that place! Check out these fiddleheads! And, they have the BEST LOOKING GINGER EVER! And, as usual, everything is organic. I love you so much, Integral Yoga! And your produce dudes are THE BEST!
I am blogging from IY right now. The turmeric is expensive, but this is the best looking turmeric I’ve ever seen, and it’s organic, people!
Holy crap! They even have organic papaya ( but not much!). If your papaya’s not organic, there’s a good probability it’s GM. Look it up… Papaya is one of the worst for GM.