Yogurt

I decided to try making some yogurt. I have fresh blueberries that need to be picked and some frozen strawberries, so want to make a little of each and also a honey almond version. I looked at several recipes and like all cheese recipes, it depends on whose you look at. My goal is to come up with my own recipes that work for me and my goats. Have to start somewhere, I sort of created my own and made two different basic versions.

I had 1 full quart jar of milk that was 2 days old and another quart jar that was 3/4 full. I stuck both of them in a stock pot on the stove and heated them to 176 and 180 degrees, respectively. This was a stupid idea, because I needed to rapidly cool the milk. Well you can't rapidly cool milk that's in a glass jar as hot as these were. So I sort of slowly cooled them in the sink over 15 minute period, by adding cold water to the sink full of hot water that came from the stock pot. It worked so we'll see.

I added 1 tsp of pectin to each jar of milk. To the 3/4 jar I added 1/4 cup of Stoney Farm Vanilla yogurt (they didn't have plain at the store, so I figured this is an experiment anyway). To the second jar I added 1 packet of direct set yogurt culture. Shook both of them and put them in a Styrofoam cooler I have. 2 jars fit perfectly in it (it came from a pharmacy, had shipped drugs in it).

The cooler is sitting on the dinning room table. Per Fiasco Farm, don't let it set more than 10 hours, all that will happen is it will get more sour. So planning on checking it at 4 pm, since I started this at 10 and see what it's like. If it turns out good, I'm going divide it all up in 1/3's and add different fruit/honey/almond extract. Jeff loves yogurt!