How to Make Homemade Yogurt

When I worked as an au pair in the Loire Valley in 1979, baking and cooking chores appealed to me more than any of the others. Unfortunately, I seldom got the opportunity because my employer, Madame Dubois, felt the same way. One of the more unusual food-related tasks I performed at the Château de Montclair was making yogurt. Here is an excerpt from my book:

“Yogurt making was not difficult, but the sequencing was important. First, I measured out a liter of milk, heated it to just below the boiling point, let it cool a bit, and then added a small amount to some starter yogurt. The sour smell, no longer alarming, filled my nose as I stirred the mixture and added the rest of the milk. One by one, I filled several small jars and placed them on a baking sheet, inserting it into the oven warmed by a single light. Either Madame or I would return in six to eight hours to distribute the jars in the refrigerator, and in the morning, we would enjoy an entire new batch of yogurt.”

homemade-yogurt

 

For those of you that want a more detailed recipe, here is one from French Women Don’t Get Fat – Homemade Yogurt Without a Yogurt Maker

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