How To Make Yogurt
Does anyone remember when yogurt came in little wax cups? The commercials showed people turning the cups upside down and stabbing them with a fork so the contents would fall out on the plate. It looked like a little sundae, because the yogurt was fruit on the bottom. The fruit goop would sit nicely atop the yogurt for all to see. It must have cost a lot of money to stir it up at the factory. I assume that is why it was fruit on the bottom. What other reason could there be – the freedom loving just wanted to stir their own? We didn’t want the industrial complex to stir it up for us. Perhaps we felt to reliant.
This didn’t seem to concern the Swiss as their style was already mixed. The Swiss are hard workers, perhaps they liked the indulgence of having someone stir for them – or they had efficient technology that didn’t drive the cost up. The Greeks have always been making great yogurt but it has been unbeknownst to us until recently when the grocery was flooded with Greek style yogurt. Who doesn’t love the thick richness of a Greek style yogurt? Perhaps, given the global situation, we should just enjoy Greek yogurt and not concern ourselves with the economics of it.
The making of yogurt at home always seemed a bit alternative – hippie, if you like. Even today, I can never seem to find yogurt starter culture in any stores except those that are fully organic and very earthy crunchy. Knowing how to make yogurt is one of those old school things. It is fun to do and you know what your getting. Your yogurt does not have to have fruit goop. It can have a variety of great toppings and mix-ins. You can finally have yogurt exactly your way.
How To Make Yogurt – The Details.
Making yogurt is easy.
What can you do with all this yogurt you made? Eat it with Lime Curd and Toasted Coconut! Here’s how you make the Lime Curd. Full recipe below.
- 4 Cups of Plain Yogurt - Greek or regular works
- 3/4 cup of sugar
- 1/2 cup of fresh squeezed lime juice (5-6 limes)
- 3 eggs or 5 egg yolks
- 5 tbsp of cold butter
- 4 tbsp of shredded or grated coconut
- Cut the butter into small cubes.
- Before squeezing the limes, remove the dark green parts of the skin with a microplane or small grater being careful not to get any bitter pith.
- In a heat proof bowl or the top pot of a double boiler, whisk the sugar, lime juice, eggs or yolks and zest until well combined.
- Pace the bowl or pot onto a pan that contains simmering water. The bottom should not touch the water.
- Whisk the mixture over the heat until it thickens, coating the back of a spoon, or until the mixture reaches between 165 and 170F on a thermometer. This takes about 5-8 minutes.
- Remove the curd from the heat and whisk in the butter.
- Pour the curd into a bowl and cover with plastic wrap such that the wrap touches the surface of the curd. This prevents a skin from forming.
- Let cool completely.
- Add the coconut to a small sauté pan and turn the heat on to medium. Toss the coconut until it toasts and becomes golden brown 3-5 minutes.
- Separate the yogurt evenly into 4 serving bowls.
- Add 2-3 tbsp of lime curd or to taste.
- Add a tbsp of the toasted coconut.
- Enjoy!
- The curd can be made with either whole eggs or yolks. Lemon juice and zest can be substituted for lime.
- A creamy yogurt that is not too tart works well for this recipe. If it is to tart, sprinkle in some sugar to taste.
Do you know how to make yogurt at home? Have any tips to share? Let us know all about it in the comments or on Facebook.
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