The first time I ate yogurt was in France. I remember tasting it and wondering why it was so good and why it was considered to be nothing more than a crazy health food for nut cases in the United States.

I came home from Europe at about a time where they started marketing it here. We all loved it.

It is good for you, at least until they do all sorts of weird things to it and add in things that take away its natural goodness.

We thought that with the latest Greek yogurts and such, that we were eating a really healthy product. Mikey told me that he did some research recently, foodie that he is, and found that the yogurts we eat are not the best.

I haven’t done all the research but I believe him. The latest is that they are finding, first of all, that whole milk is way better for yogurt than we had thought and that we are still better off eating yogurt that we make ourselves.

My father-in-law, in his Swedish background, would tell me of his mom taking milk, adding some starter in, and covering the bowl and putting it in a warm spot in the kitchen, near the wood burning stove. In the 70s, MK and I bought a Salton yogurt maker, which is basically an incubator for five covered glass jars.

I pulled out the old yogurt maker and made some the other day, I have already made two batches. All you have to do is take the milk you are using, put it on the stove to scald it and bring it to the point of boiling, immediately removing it to cool it down. I usually put it in a sink filled with cold water and put a thermometer in and bring it to between 110 and 100 degrees Fahrenheit. I then take two heaping tablespoons full of plain yogurt and mix it in, fill the jars, plug in the incubator, and wait ten hours. Obviously, I do it when I go to bed.

It makes a delicious yogurt and I am sorry I allowed my yogurt maker to gather dust.

About Richard Koerner

Sixty something, father, papi, educator, organizer, Francophile, traveler, amateur photographer, gardener, cyclist, kayaker, calligrapher, cinephile, reader, and overall renaissance type human being.
This entry was posted in Food, Life in general, Thoughts and philosophy. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.