Chimes Bed and Breakfast - New Orleans, Louisiana, 70115, United States
  • yogurt

1 Gallon 2% milk

1 Packet Yogourmet Starter (or 1 small carton of high quality plain yogurt)

1 Tablespoon sea salt

1 Stainless steel pan (5.5 qts.)

1 muslin draw-string bag (or a clean fresh pillow case - use the corner for precise dripping)

1 Cup

2 bath towels (or a blanket)

Warm location

Yogourmet, a Canadian product, can be purchased at Whole Foods or ordered and shipped to you from http://www.yogourmet.com. This produce makes a perfect batch of delecious yogurt, each time. Serve the yogurt on fruit or spreaded on bread with tomatoes, olives and pita bread.

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Boil milk in a stainless steel pan. Let it cool until, you can hold a finger in the milk for 10 seconds, without burning yourself. Dip a clean cup into the hot milk and fill it. Open the packet of Yogourmet into the cup of milk and stir. (if you are using pre-bought yogurt follow the same process) Pour the cup of starter into the larger pan of milk and stir. Cover the pan and wrap it in towels or a blanket (for warmth). Let it sit in a warm place for 24-36 hours (depending on the tartness you like).

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It will be thick and almost solid when ready. Remove lid and stir in salt. Take out the portion to be used as yogurt and add the remaining portion to a muslin bag or the corner of a clean pillow case. Hang the pillow case allowing the mixture to drip in the sink, or a pan, until it's the spreading consistancy you want (4-12 hours). It will not spoil due to the high boiling point. Turn the bag inside-out and remove the creamy spread to a container, cover and put in the refrigerator. It will keep approximately 3-4 weeks. Portions are not important, you could make more, or less with 1 packet of starter. Thanks to Nellie, my Mother-in-law, for sharing her kitchen wisdom.