Wednesday, July 20, 2011
User Friendly Yogurts
I have 2 more new "pets"; Matsoni and Viili. Each different bacterial cultures that make milk into a yogurt...So easy to work with. Usually yogurt is fussy about temperature and the need to be left alone and still. But these two can be active at any reasonable temp, the warmer the better and they can be stirred, juggled and shook.
I have a pint of each. I eat what I want of each one, Viili is a little thicker and slight taste difference than Matsoni. When one of the pint jars is down by half, I add more raw milk about a cup and shake or stir it up with remaining yogurt and leave on counter at room temp. for about a day with loose lid. After 18 -24 hrs. I taste for sour; sweet means that the lactose, milk sugar is still too dominate and it needs more time. When sour is just right, I put it in the fridge to slow down action and then eat from that jar. I don't even have to use other jars. This is so easy and tasty. I will sell starters for these at $5.00. 801-765-4645