First it was flipping homes and now it’s what you are making in your home.
BY RENEE KELLY
I love to hear about people making their own sauerkraut, pickles and now yogurt and soft cheeses.
I think the big brands have made it obvious about how important live active cultures are to our digestion — thank you Jamie Lee Curtis.
Now it’s time to pick it up a notch and enjoy an even better product made in your kitchen.
Just as a review: yogurt has tons of probiotics and healthy belly bacteria to aid in digestion which help keep all bacteria balanced.
When you make your yogurt at home, you just skip all the other additives and preservatives that are found in some store bought brands.
Yogurt is also a good flavor vehicle for dressings, marinades, maybe a little fried chicken, in smoothies and there are many more uses. My favorite is a bit of fresh fruit and granola on top of my yogurt after a workout.
The most important part about making yogurt is no adulation while it is incubating. Have fun with different flavors and uses for this creamy miracle food. You will need a candy thermometer for this recipe.
Makes 4-6 servings
4 cups of milk
3 tablespoons yogurt
To prepare: In a sauce pot, heat milk to 185 degrees; reduce heat and stir with a wooden spoon or spatula until temperature reaches 110 degrees. Remove 1 cup of the milk from the pot and mix well with the yogurt in a separate bowl. Add the yogurt mixture back into the pot of milk and stir until incorporated. Pour into a jar, seal and allow to sit in a warm part of your kitchen for 18 to 24 hours. It is important there is NO MOVEMENT while the yogurt is incubating. Refrigerate. Enjoy, but remember to save 3 tablespoons for the next batch.
Renee Kelly is the owner of Renee Kelly's Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.