After having had my head buried in the sand for some time, I recently learned that yogurt cups are not recyclable in San Diego. Boo.
With a hungry toddler in the house, it goes pretty much without saying that we consume a lot of yogurt. We eat it at home and frequently send the individual cups in her lunchbox to school. I’d estimate that in an average week our household consumes 10 to 12 cups of yogurt.
That’s a lot of plastic waste that can’t be recycled, and as you may have noticed, reducing waste has become very important to me. I did some research and discovered that it is actually not all that hard to make yogurt at home, which means that I could send it with Sami in one of her old wide-mouth bottles with a sealing lid rather than the drinking nipple; this would produce far less junk needing disposal.
This is my yogurt maker - I primarily like it for the reusable glass jars: http://www.healthgoods.com/shopping/appliances/Euro_Cuisine_YM80_Yogurt_Maker.asp
In fact, I didn’t actually even use the machine today, just the jars. I made a few small jars and a few big mason jars of yogurt, and the mason jar doesn’t fit in the yogurt machine, so I used the slow cooker.
General instructions on making yogurt:
http://biology.clc.uc.edu/Fankhauser/cheese/yogurt_making/yogurt2000.htm
Instructions I followed this time:
http://www.fakeplasticfish.com/2007/12/plastic-free-yogurt-well-almost-plus.html
I didn’t use a Thermos - as I mentioned, I used the slow cooker to maintain the temperature. It actually was kind of a pain, I had to monitor it and turn it on and off to keep it from getting too warm and too cold. Finally I set it to Warm and put the lid on off-kilter to release some of the heat, and this seemed to help the temperature stay both moderate (around 110 degrees F) and consistent.
8 hours later, after a trip to the zoo, sushi dinner and a bath for Sami, I came back to find solid-ish yogurt almost completely surrounded by a yellowish, watery liquid, which I’ve learned is called whey. I wanted thicker yogurt, so I decided to be smart and strain my yogurt through cheesecloth (saving the whey for my next creative feat, to be announced).
What I wound up with was halfway between the texture of a very firm yogurt and ricotta cheese, though still with a distinctly yogurty flavor. As it turns out, I think what I was supposed to do was maybe siphon off some of the whey, but definitely stir the creamier part back up with all or most of the whey.
Oops. Well, shoot. My first shot at home made yogurt, and I went and F-ed it up trying to be smart. That was disappointing. But I consulted with Captain Google, anyway, to try to find out what it was that I had actually made.
I ended up finding a name for what I made, when I idly started flipping through How to Cook Everything by Mark Bittman, looking for anything related to making yogurt. There is an innocuous recipe tucked away in there, just called “Yogurt.” In a subsection of the recipe were instructions on making “yogurt cheese.” Back to Google!
http://www.hillbillyhousewife.com/yogurtcheese.htm
So at least there’s a name for what I ended up making. Only, true yogurt cheese is strained far longer than just a few minutes. Still, it’s thick enough I think I could pull off some uses of yogurt cheese, including spreading it on my bagel, or serving it to Sami as if it were yogurt anyway.
And then I moved on to another batch of yogurt, prepared the same way except that in the morning when I go to fetch it, I will not strain it. I’ll just stir it within an inch of its life and hope for the best.
Here endeth the adventure, for today. Reports are forthcoming on how the yogurt cheese worked out, and what home made yogurt tastes like. (It seems to smell just like commercial yogurt.)