Ingredients:
- 1 liter whole milk (cow, goat, or sheep milk)
- 2 tablespoons plain yogurt (with live active cultures)
- A clean stone (optional, for added minerals and to absorb moisture)
Instructions:
- Prepare the Milk:
- Boil the Milk: Pour 1 liter of whole milk into a large saucepan and bring to a boil over medium heat, stirring occasionally. Once it starts to boil, lower the heat and simmer for 5-7 minutes, stirring constantly.
- Cool the Milk: Remove the milk from heat and let it cool to around 110°F (43°C). The milk should feel warm but not too hot to touch.
- Add the Yogurt Starter:
- Mix in the Yogurt: In a small bowl, combine 2 tablespoons of plain yogurt with some cooled milk to thin it out. Stir this mixture back into the warm milk thoroughly.
- Ferment the Yogurt:
- Prepare for Fermentation: If using a clean stone, place it at the bottom of a sterilized glass or ceramic container. Pour the milk mixture over the stone (if using).
- Let It Sit: Cover the container with a lid or clean cloth and place in a warm, draft-free spot for 8-12 hours. The longer it ferments, the thicker and tangier it becomes.
- Strain for Thick Yogurt:
- Strain the Yogurt: After fermentation, place a fine mesh sieve or cheesecloth over a bowl and pour the yogurt into it. Let it drain for a few hours or overnight in the refrigerator, depending on your preferred thickness. Save the liquid (whey) for smoothies or baking.
- Store the Yogurt:
- Store Properly: Transfer the thickened yogurt to a clean, airtight container. Properly made and stored, stone yogurt can last several months in the refrigerator.
Why Stone Yogurt Lasts Longer:
- Low Moisture Content: Straining removes most of the whey, making the yogurt thicker and less prone to spoilage.
- Live Active Cultures: These natural preservatives prevent harmful bacteria from developing.
- Stone Absorption: Traditional methods use a stone to absorb excess moisture, further extending shelf life.
Tips for Success:
- Use Fresh Milk: Fresher milk extends the yogurt’s longevity.
- Keep it Clean: Sterilize all utensils, containers, and stone to prevent contamination.
- Temperature Matters: Ensure the milk is around 110°F (43°C) when adding the yogurt starter for proper fermentation.
Health Benefits of Stone Yogurt:
- Rich in Probiotics: Supports digestion and gut health.
- Long-Lasting Nutrition: Retains its nutritional value for months.
- Thicker and More Satiating: Dense texture makes it more filling.
This stone yogurt recipe provides a rich, creamy yogurt that lasts for months. Perfect for snacking, cooking, or as a base for sauces and dips. Enjoy the flavor and extended shelf life!
