3.26.2004
Yogurt for the Kid
The San Francisco Chronicle had an article in their food section recently on the comeback of whole milk yogurt (no registration required!). I never knew such stuff existed until Francesca Rose decided whole milk yogurt was the only food she would eat. It's unbelievable stuff; the kid has good taste. But it's a tad pricey. Included in the article is a preparation. Much cheaper too. I have my first batch on. I took a quart of whole milk, heated it to 190F, cooled it to 110F, innoculated it with 1/4 C of yogurt (forget the brand) and also added a couple tablespoons of dry milk. It's supposed to give the final yogurt good thickness. I immersed the innoculated milk in a water bath (100-110F) and let it sit overnight. We'll probably flavor it a bit with maple syrup and vanilla. Keep you posted on the results.
The San Francisco Chronicle had an article in their food section recently on the comeback of whole milk yogurt (no registration required!). I never knew such stuff existed until Francesca Rose decided whole milk yogurt was the only food she would eat. It's unbelievable stuff; the kid has good taste. But it's a tad pricey. Included in the article is a preparation. Much cheaper too. I have my first batch on. I took a quart of whole milk, heated it to 190F, cooled it to 110F, innoculated it with 1/4 C of yogurt (forget the brand) and also added a couple tablespoons of dry milk. It's supposed to give the final yogurt good thickness. I immersed the innoculated milk in a water bath (100-110F) and let it sit overnight. We'll probably flavor it a bit with maple syrup and vanilla. Keep you posted on the results.