10.9.13 Thick & Thin

Drained 790 xxx
photos by gluttonforlife

If, as Clifton Fadiman so memorably phrased it, cheese is milk’s leap toward immortality, then yogurt must be its first tentative step in that general direction. How milk got culture is actually a bit of a mystery. Most likely, the earliest yogurts were spontaneously fermented by the wild bacteria that proliferated in the goatskin bags where milk was stored. (Yo, Urg, get a whiff of this!) Wherever it took place, the result— particularly when eaten with honey—has been known as food of the gods since ancient times. And, like all godly things, down here on earth it's been widely corrupted. Perhaps you read about the recent debacle with Chobani, the Greek yogurt brand that has been giving Fage a run for its money? They recalled a ton of their product after reports that "moldy" and "fizzing" yogurt in "bloated" containers was making consumers "violently ill." There are so many things wrong with that statement that I don't even know where to begin, so I'll just say that virtually everything seems to suffer from being produced in enormous quantities. Which is why you might want to consider springing for small-batch artisanal yogurt or, better yet, making your own. It's all about quality control and maximum flavor. And health.

Draining 790 xxx
the purest strain

Here’s what happens: A host of bacteria (usually lactobacilli and bifidobacteria) ferments lactose to create lactic acid; this in turns acts on milk protein to give yogurt its firmer texture and characteristic tang. All you do is get your hands on some excellent milk, heat it up, stir in a little yogurt with live cultures as your starter, and let this ferment and set up for a few hours in a warm spot. Presto: yogurt!

Hanging 790 xxx
hanging out
A thickened version of yogurt, one from which the watery whey has been drained, goes by various names around the world, including yogurt cheese, labneh and zahedi, among many others. Some American marketing genius introduced this remarkably velvety manna as Greek yogurt, and it took off.

The Greeks do eat it—but so do the Indians, Russians, Mexicans, Turks, Nepalese and Middle Easterners. In Greece, it’s often made from sheep’s milk yogurt, and this is the kind I like best. For all the popularity of Greek yogurt in America, the real thing is nearly impossible to find here. But you can seek out sheep’s milk yogurt and from there a little straining is all that’s required to achieve the desired texture. This process removes some of the lactose, so what results is actually a bit lower in sugar and carbohydrates than the unstrained kind, though the wonderfully rich taste belies this. It works with any kind of yogurt—cow, goat, even lowfat, if you must.
Yogurt 790 xxx
totally thick

My preferred method is to dump two cartons of plain organic yogurt into a cheesecloth, tie it up with a bit of string and hang it to drain for most of a day over my kitchen sink. You can also line a colander with cheeseclth, set this in a bowI and keep it in the fridge overnight while the yogurt drains. By the time the volume has decreased by about half, it has become super dense and rich.

From there, you can go anywhere. Stir in some chopped cucumber, garlic, olive oil, mint and sea salt for the classic Greek dip, tzatziki, lovely with grilled lamb or eggplant. Use it to make the very best frozen yogurt. Try it spread thickly on toasted bread with jam or olive oil and salt. Spoon up a cupful adorned only with a few chopped walnuts and an unrestrained drizzle of honey. Think of all this as your divine right, passed down to you through the ages.

P.S. Still have not heard from the mysterious MARIA who won my fall giveaway. Unfortunately, she has an AOL email address, and those always bounce back to me. Maria? Come on down!

 

Yogurt

makes 1 quart
  • — 1 quart best quality whole milk
  • — 1/4 cup plain whole milk yogurt, with live cultures

Clean a quart jar by filling it with boiling water it and letting it stand for 10 minutes. Pour out the water and let the jar air dry.

Heat the milk in a heavy saucepan until it reaches 180ºF. (Clip on a candy thermometer or use an instant read one.) Remove from heat.

Allow the temperature to drop to 115ºF and then stir in the 1/4 cup of yogurt. Pour this mixture into the jar and cover it with a lid.

Place the yogurt in a warm spot and leave it undisturbed for 10-12 hours. An oven with the pilot light on works well. You can also try wrapping it in a towel, or placing it atop a heating pad on low. The longer you ferment it, the more tart the yogurt will be. Taste it to see if it's to your liking.

Chill the yogurt in the fridge until quite cold, at least three hours. It will thicken up as it cools.

If you like a thicker yogurt, you may now strain it by allowing it to hang in cheesecloth or a clean kitchen towel until the excess liquid (whey) has drained out.

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19 Comments

Once you strain your own yogurt, how do you get it put back into a container for storage? Just curious :)
Veronika on October 9, 2013 at 12:16 pm — Reply
You just dump it back in, directly from the cheesecloth. Use a spoon or your hands if it needs a little help!
laura on October 9, 2013 at 12:21 pm — Reply
while growing up, my mom always made her own labne--hung in a cheesecloth over the sink in the basement and left it. i dont recall ever having store bought yogurt....thanks for the post--great memories.
nikki on October 9, 2013 at 1:24 pm — Reply
I remember you sharing that when I posted about labne a couple of years back http://gluttonforlife.com/2011/04/13/creme-de-la-creme Have you started making your own yet?
laura on October 9, 2013 at 1:27 pm — Reply
not yet but i'm inspired!
nikki on October 9, 2013 at 4:00 pm — Reply
You said that last time!! :-))
laura on October 9, 2013 at 4:25 pm — Reply
I regularly make my own yogurt but I've never made the thickened kind. I guess I've felt it's good enough as is but I wouldn't want to die dumb. I'll try next time.
alwayshungry on October 9, 2013 at 4:11 pm — Reply
No one who makes her own yogurt will ever die dumb. That said, I think you will enjoy this immensely!
laura on October 9, 2013 at 4:26 pm — Reply
a good friend got me addicted to adding rose petal jam to my greek yogurt! xo
g on October 9, 2013 at 4:32 pm — Reply
Oh, that's very special, indeed!
laura on October 9, 2013 at 4:42 pm — Reply
What nice recipes, didn't know we could work with yogurt these ways. Thank you, i'll be trying them.
Margie on October 9, 2013 at 7:33 pm — Reply
Very simple and satisfying, Margie. Let me know how you like it...
laura on October 9, 2013 at 8:04 pm — Reply
I made your version and used it to make a tzatziki dip for veggies. It was so creamy and delicious, and a lot healthier than some other snacks I've been having too much of. Thanks again for the recipe!
Margie on October 21, 2013 at 9:36 pm — Reply
Sounds wonderful!
laura on October 21, 2013 at 10:28 pm — Reply
Does thickening the regular yogurt in this way add the same protein boost that a store-bought greek-style yogurt would have?
erica on October 9, 2013 at 10:25 pm — Reply
I'm pretty sure it does, Erica. As I mention above, removing some of the lactose changes the nutritional profile and I think this means a bump up in protein.
laura on October 9, 2013 at 10:53 pm — Reply
Thanks for your reply. I think this will work well for us. My daughter is lactose intolerant but does well with raw milk. This should be a great way to improve her yogurt :)
erica on October 9, 2013 at 11:06 pm — Reply
Sometimes the simplest things are the best. Thanks for posting this. I cant wait to try to make it!
Michael on October 10, 2013 at 10:45 am — Reply
This reminds me so much of my grandmother making cheese. My mum used to make yogurt when I was child and I it was lovely. Thanks so much for sharing this post, you have brought to life so many good memories. Will definitely try your recipe!
Mónica on July 13, 2016 at 10:38 am — Reply