California Farm Greek Yoghurt and Bokashi Whey
Even plain, unflavored greek yoghurts, store bought, have different flavors because they are based on mixes of different live yoghurt cultures. Once you find your favorite one, use it to duplicate that yoghurt at home.
Buy a small cup of your favorite plain greek yoghurt, this recipe shows you how to turn that one cup into 6-7 cups of thick, fresh lucious greek yoghurt overnight, and 1-2 cups of “Bokashi Whey” using just two quarts/ liters of full milk. This recipe helps calibrate your baking oven, if you dont have a thermometer, and keeps the milk from scalding the bottom of your dutch oven. Yoghurt keeps fresh for 3 weeks in the fridge.
Use the last cup of home made yoghurt to make the next batch.
California Farm Greek Yoghurt and Bokashi Whey
Even plain, unflavored greek yoghurts, store bought, have different flavors because they are based on mixes of different live yoghurt cultures. Once you find your favorite one, use it to duplicate that yoghurt at home.
Buy a small cup of your favorite plain greek yoghurt, this recipe shows you how to turn that one cup into 6-7 cups of thick, fresh lucious greek yoghurt overnight, and 1-2 cups of “Bokashi Whey” using just two quarts/ liters of full milk. This recipe helps calibrate your baking oven, if you dont have a thermometer, and keeps the milk from scalding the bottom of your dutch oven. Yoghurt keeps fresh for 3 weeks in the fridge.
Use the last cup of home made yoghurt to make the next batch.
Open in Cookpad AppSteps
- 1
Pasteurize your full milk: bring 2 quarts/liters of cold full milk in dutch oven to 200F degrees inside your baking oven, lid on, about 3 hours, or on your stove top on a low flame. Measure milk surface temperature every hour. Do not overheat, or, you end up with cheese curds. Let milk cool down. Measure milk temperature every hour till surface temperature is 115F degrees, about two hours.
- 2
When milk has cooled to 115F degrees, mix a cup of milk in glass measuring cup with cup of plain greek yoghurt at room temperature, stir mix in dutch oven. Lid on. Ferment overnight. Next morning, collect watery whey that has formed first. SAVE! Use for bokashi, see below. Ladle yoghurt in container. Enjoy.
- 3
Bokashi Garden fermenter: dissolve bones, and other proteins you do not want in your compost heap, as they can attract scavengers and rodents. Mix the watery whey from the yoghurt with oatmeal. This will dissolve and deodorize bones and protein waste in a closed metal container (size 5 to ten gallons), with a tight fitting lid. Adding an extra handfull of oatmeal will promote faster conversion.
Cooksnaps
Similar Recipes
More Recipes
-
-
Mom’s Special Dudhi Kadhi – Light & Comforting Gujarati Delight
-
-
-
-
-
-
-
-
Super easy Ham & cheese biscuit
-
-
-
Robbin -
-
-
-
Asian Pepper / Mushroom Pork Chop
-
Sweet poha and chickpeas/ chana upkari
-
-
-
-
-
Pumpkin Kheer (Kaddu ki Kheer)
Comments