Dairy Culturing in Isolation

I meant to write this last week, but I never really got around to it. I’ve been working on school and work projects from my couch while my coworkers (my kitty cats) have relentlessly demanded my attention. Nonetheless, I’m writing this now before I forget.

My hubby and I have been working from home and practicing social distancing from other folks for about 15 days. I have only been to the store a couple of times since my university has suspended in-person classes.

In an effort to not let milk go to waste and to also avoid having to go out more than necessary, I decided to make yogurt in my Ninja Foodi. I had done yogurt in my Instant Pot using jars before. In the Ninja, I just made it in the pot.

After letting the milk reach the proper temperature to kill any unwanted bacteria, I let it cool down to about 110 degrees before adding my yogurt culture. Then I let it sit overnight with the pot turned off. The Ninja kept the temperature just right to let the milk culture.

I really prefer a thick yogurt, like Greek yogurt. The thickness is achieved by draining the whey. So next I put the fresh yogurt in a cheesecloth lined colander to let some of the whey drain off. I had so much yogurt that I had to do it in two batches. Each batch took several hours.

Finally, I put the finished yogurt in jars and stuck them in the fridge. Now I’ve got two quarts of delicious homemade yogurt! Easy peasy!

In the days and weeks to come, please take care of yourself physically, mentally, and spiritually. Let your loved ones know how much they mean to you. Stay home, wash your hands, and maybe try making some yogurt.

For this and other dairy culturing recipes, you can get a copy of my book, The Fermdamentals Guide to Fermentation, or you can take an upcoming online class with me through The Chattery on April 11th. The listing for it will be online soon, although my Basic Veggie Fermentation class is currently listed.