Yo---gurt

Are you a yogurt fan?  I know it’s good for you and I’m Greek so I’m supposed to love it right? For me it’s kind of a love-hate relationship.   How so?  Let me explain.

My grandmother used to make yogurt in her kitchen with milk and cultures from a previous batch.  She would put it in an earthen jar and wrap a sweater around it to keep it warm while it became the creamy, delicious yogurt that you could eat plain or with just some honey added. 

When I grew up, I made my own yogurt using her recipes but I used a thermos instead of an earthen jar and sweater.  And it was delicious.  I used it in place of sour cream.  I used it to make dressings.  I drained it through a strainer to thicken it. (Thus becoming Greek yogurt) The only time it was sweet was when I added honey.  Fruit was a no-no. 

So, fast-forward to my busy today life.  I don’t make yogurt anymore.  And my refrigerator is a yogurt graveyard.  There are containers of every brand sitting there just waiting for their sell by date to expire.  I don’t like any of them.  Every time a new flavor or kind comes out I buy it.  I take a few bites, grimace and then toss it in the circular file. (Trashcan)

So after my latest purchase of “Greek” yogurt with the limited edition flavor of chocolate mint, I can it after a few forced bites and vow to never to buy another “new” flavor again.  Sorry yogurt makers everywhere.  Who are you kidding anyway?  Yogurt does not and never will taste like a slice of Boston cream pie! 

But it is good made into a tzatziki sauce for Gyros.  It’s delicious as a substitute for sour cream on baked potatoes.  It’s wonderful to use when making dressings for salads. And if you must have it sweet a dollop of honey is just divine. 

Yogurt recipe

1 quart of milk

2 tablespoons of plain yogurt (starter)

Bring starter to room temperature.  Pour milk in a heavy pot.  Heat milk till it reaches 180 degrees on a candy thermometer.  Stir so no top skin forms.  If you don’t have a thermometer, let the milk come to a boil and cook for 5 minutes, stirring constantly.  Cool to 110-115 degrees or when you hold your little finger in the milk for a slow count of ten, the milk has cooled sufficiently.  Thin the starter with four tablespoons of cooled milk, add to the pot and stir to blend.  Pour mixture in a wide mouth thermos, cover and leave undisturbed for 5-6 hours.  When mixture has reached a thick consistency, refrigerate.  If your want it even thicker drain in a strainer over a bowl.