I take a break from Freezer Friday this week as we are working on eating what we have and not "stock-piling".
Instead, to satisfy my cravings for warm summery things, I've been on a yogurt and granola kick. I had bought really good Stonyfield Farm plain yogurt. GBaby loves the stuff and I had been reading some tips on making better yogurt. With the following modification on my original yogurt recipe.
1. Cooling Milk - To start, I brought the milk to 185 degrees per normal, then poured it directly into jars. Then I put the jars in the kitchen sink and ran cool (not cold) water into the sink around the jars. I let the milk cool down for about 20 minutes to 80-90 degrees.t
2. Starter - I put the starter directly from the fridge to the jar, and just dropped the heaping tablespoon(s) into the jars.
3. Incubation - I kept a closer eye on it and only left it in the warm box for about 5 hours, not letting it get warmer than about 105 degrees.
The finished yogurt was absolutely wonderful, rich and creamy. There was not even a hint of tartness. It is particularly yummy alongside the Apple Cinnamon Granola Bars and Blueberry Almond Granola (which I will post soon).