We are never without homemade thick Greek yogurt in this house. I really can’t remember the last time we had none in the house. Since I have an Instant Pot in MO (like it matters since I haven’t been in forever!) and a yogurt strainer and probably the first thing I do when I walk through the door will be start a batch of yogurt.
But, we’ve been out for probably four days. Long enough that I was concerned my starter might be old. Every day I’d say “I need to make yogurt!” and I’d not think about it til late. My preference is to start it about 11 p.m., then it does its thing all night and in the morning I stick it in the fridge, let it thicken up a bit, then put it in the strainer for a couple of days. Usually I start the next batch while the first batch is in the strainer but we’ve been so busy, I think about it right before I go to bed. Milk stays in the shop fridge and I am not walking over to the shop late at night when Vince is already asleep. A coyote could get me and no one would ever know what happened to me.
So, it was about noon yesterday when I was still in the kitchen messing with the soup and I remembered the yogurt. Instead of putting it off til right before bed, I stopped right then and made it so it ended up being finished about 8 p.m. last night. I poured it into a half gallon jar because I didn’t have room in the house fridge for the Instant Pot. Usually I just take the inner pot with the glass lid to the shop fridge and leave it there but last night, I poured it into the jar to cool.
Sometime this afternoon I’ll transfer it to the strainer and by Saturday, we’ll have yogurt again and I will remember to start the next batch so we don’t run out again! I’ve missed having it.
Right now we’re getting a ton of plums. They are so sweet and the skin is so sour. Every time I eat one, which is about 100 times a day, I’m wishing I had yogurt to go with it. Soon I will have my yogurt.
Jimi says
Seem to remember you freeze drying starter how did that work?
Judy Laquidara says
I like the yogurt drops which we eat crunchy but as far as rehydrating the freeze dried yogurt, I didn’t like it.
Ruth says
Just wanted to mention something about freezing milk – open up the brand new plastic jug and pour out enough milk so that there is at least an inch of empty space at the top of the container. Then tighten the lid on tight and freeze the milk.
When it’s time to thaw the milk, set it in the sink for the day so any moisture will just drip off the sides into the sink. During the day, pick up the jug and give it a good shake or two. Towards evening you will be able to tell that most of the frozen milk is liquid once again, so now you can wipe off the outside and put it in the fridge. Any “white grains” left are simply cream that hasn’t completely thawed yet. Just shake the whole container up the first time that you want to pour the milk from it.
(I tried to find the post where you complained about freezing milk but I couldn’t find it. Today I thawed out 1/2 gal of milk and thought I would tell you my experience.)
Judy Laquidara says
I have tried that and we find it just doesn’t ever get back right. I’ve seen many others say it works perfectly and many say it doesn’t so it may have something to do with the dairy or processing. The main reason I keep milk is for making milk and it isn’t recommended that previously frozen milk be used so I stick with buying milk, keeping it in the fridge and using it before or by the expiration date.
Susan Nixon says
I have no thoughts on yogurt making. Oh, maybe one. I’m not making it. =)