We’ve been buying cream from Battenkill Creamery for a while. They’re local, and we can get them at the Greenmarket. We’re there regularly enough that they know us and have our pint of half and half waiting when we walk up. I love being a regular. It’s also some of the best milk I’ve ever had.
I grew up hating milk and not liking to drink it plain. And then I had local milk and that changed. There’s a dairy about 3 miles from my dad’s house, and having fresh, local, glass bottled milk changed how I think about milk. I still won’t drink a glass of it, but it’s much nicer. Battenkill has some of the best milk around.
Anyway, I got annoyed with how expensive yogurt is, and realized that I talk myself out of buying it far too often. So I’ve started making it myself. We got a yogurt we liked from the coop, and then used a couple tablespoons to start the next batch of homemade yogurt.
The first shot came out more like Kefir, I had let the milk get too cool after scalding it. ( I used a meat thermometer by accident. Now I use Jarak’s brewing thermometer.) The second batch set up nicely and I used the last of it to start the batch that’s setting in the kitchen. I snagged my family’s yogurt maker one of the times I was home recently becuase my dad isn’t using it anymore, and I love yogurt.
Steps:
Scald a quart of milk
let it cool to about 100-110 F
Pour it into a clean glass jar
Stir in 2 Tablespoons of your favorite plain yogurt
Put into a yogurt maker, igloo cooler filled with hot water, or warm oven and let set for 6 hours. The longer it sits, the tangier it gets. Mine started around 6. so I’ll ask Jarak to put it in the fridge right before he goes to bed so it’s not still fermenting in the morning.

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