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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Desserts |
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Yogurt
Provided by rd
Local products |
Organic products |
Fair Trade products |
Ingredients:
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1/2 gallon milk |
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4-5 tbsp. plain yogurt with active cultures |
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Photo reprint authorized by All Recipes @
http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=40358
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Directions:
Heat 1/2 gal. milk to almost boiling (180). Takes about 22 minutes in the micro.
Skim off skin, cool to 110˚-105˚, stir occasionally.
4-5 tbsp. plain yogurt with active cultures (first time use Nancy's; save starter from your first batch)
warmed to room temp (place in front of micro and it heats as the milk does)
Add an equal amount of the cooled milk to the yogurt, and stir gently to a fairly smooth consistency.
Pour remaining milk into containers (you can use and reuse 2 Nancy's quart size). Place on a towel on
the counter where they can stay undisturbed for several hours, since mixture should not be jostled while
growing.
Spoon in yogurt culture mixture. Close, pull towel over the containers. Wrap entire bundle in small down
comforter, or place containers in an insulated picnic cooler. (Both work equally well, and no additional
energy is needed.)
Check after 3 hours to see if yogurt has reached custard consistency. Refrigerate immediately. Yogurt process
can take up to 8 hours depending on many factors, including the weather. After it has reached the custard stage,
the yogurt begins to sour and separate, so check every 1/2 hour after the first 3 to catch it at it sweetest and
creamiest.
*Will last refrigerated up to a week..
Uses: eaten with fruit/museli; base for smoothies; base for salad dressings; as sour cream substitute (drip yogurt
through cheesecloth or other non-metallic sieve in the refrigerator 8 hours/over night)
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