Making homemade yogurt isn’t as hard as it seems. What’s heating some milk, cooling it down, tossing in some yogurt starter, and letting it sit in a machine for 24 hours?
But at first, my mom and I weren’t getting the results we wanted. The yogurt was too thin–so thin you could drink it. When I tried to sweeten it, the honey wouldn’t mix in properly, leaving globs for me to skillfully avoid with my spoon.
And then, all of a sudden, that changed. I tried a batch of yogurt and found it thick, creamy, and tasty. Wow! We didn’t know what we’d done to this particular batch, but whatever it was, we hoped we’d do it again.
No such luck.
What had made the difference in that batch? After thinking about it for a long while, and experimenting with different brands of milk, we finally realized that it was Promised Land Dairy‘s whole milk that had made our yogurt “udderly” perfect.
Promised Land Dairy uses Jersey cows, whose milk has higher protein, nonfat milk solids, calcium, and butterfat content than other breeds. These factors are most likely what gives the homemade yogurt a thicker, creamier consistency. These cows are grass-fed and, if you are on the “no-artificial-hormones” bandwagon, Promised Land Dairy fits the bill.
If you can’t get Promised Land where you live, just check out the brands that are available and see if they come from Jersey cows.
Happy yogurt-making, y’all!
- I entered this post in Real Food Wednesdays.