Yogurt

Makes: 1 quart

Time: Overnight or longer, mostly unattended

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Though many excellent-quality yogurts are sold in stores, homemade yogurt has a uniquely sweet flavor; it’s especially fabulous if you can get truly fresh milk. (It’s also cheaper.) And though yogurt is a little trickier to make than fresh cheese (page 568)—mostly because the temperature must be controlled for a long time while it processes — it’s easy enough to get the hang of. Once you make your first batch, reserve ½ cup so you have a starter for the next.

Whole milk makes the best yogurt, though you can use any kind of milk you like.

  1. Put the milk in a small-to-medium saucepan and bring it just to a boil. Turn off the heat and cool to between 110° and 115°F (use an instant-read thermometer).
  2. Whisk together the milk and yogurt. Put in a yogurt maker or a prewarmed thermos, or in a heated bowl, wrap in a towel or blanket, and set in a warm place. The idea is to keep the mixture at about 100°F.
  3. Do not disturb the mixture for at least 6 hours. Then carefully check by tilting the container to see whether the milk has become yogurt. If not, leave it alone for another 6 hours. When the yogurt is done, let it cool to room temperature, transfer to an airtight container, refrigerate, and use within 1 week.

Strained Yogurt Most commonly known as “Greek yogurt,” though there are variations from other countries, including Iceland: Once you make the yogurt, line a fine-meshed strainer with a coffee filter or several layers of cheesecloth. Put the strainer over a large bowl and pour in the yogurt. Let it drain in the refrigerator until it reaches the desired consistency, usually after 1 to 2 hours. (If you save the whey, check out “What to Do with All That Whey,” page 568).

Yogurt Cheese (Labneh) You can make this with store-bought yogurt too. There are even filters available specifically for this purpose: Instead of refrigerating the yogurt, put it in a jelly bag, or in several layers of cheesecloth and tie with kitchen twine, and suspend it over the sink or a large bowl. Let drain for at least 6 hours, preferably longer, until the yogurt has a cream cheese–like consistency. Use as you would cream cheese for dips and spreads. Wonderful mixed with herbs or spices, especially Za’atar (page 652).

12 Ideas for Flavoring Yogurt

Stir any of these into yogurt to taste.

  1. Honey
  2. Maple syrup
  3. Vanilla extract, with or without sugar
  4. Chopped nuts
  5. Preserves or jam
  6. Chutneys (pages 668 to 670)
  7. Salsas (pages 659 to 664)
  8. Spice blends (pages 648–652)
  9. Chopped fresh herbs
  10. Any pickles, chopped
  11. Chopped fresh or dried chiles
  12. Minced garlic or fresh ginger