{"id":62,"date":"2025-04-24T21:58:14","date_gmt":"2025-04-24T21:58:14","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&p=62"},"modified":"2025-04-25T00:54:34","modified_gmt":"2025-04-25T00:54:34","slug":"libby-friedmans-homemade-yogurt","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/libby-friedmans-homemade-yogurt\/","title":{"rendered":"Libby Friedman’s Homemade Yogurt"},"content":{"raw":"Personal Note<\/strong><\/span>\r\n
\"Making yogurt is a celebration of everyday life. It's a practice that connects me to traditions and offers a sense of accomplishment in creating something nourishing from scratch.\" \u2014Libby Friedman<\/blockquote>\r\n\ud83d\udc69\u200d\ud83d\udcbc Submitted by Libby Friedman\r\n\ud83d\udccb Assistant Dean of the College for Connections\r\n\ud83d\udccd Home Country:<\/strong> United States\r\n\ud83c\udf7d Serves:<\/strong> 12\r\n\ud83d\udd52 Prep Time:<\/strong> 24 hours\r\n\ud83d\udd25 Cook Time:<\/strong> 30 minutes\r\n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian, Gluten-Free, Nut-Free, and Halal\r\n\r\nIngredients<\/strong><\/span><\/span>\r\n
    \r\n \t
  • 1 gallon milk<\/li>\r\n \t
  • 8 oz plain yogurt with live active cultures<\/li>\r\n<\/ul>\r\nInstructions<\/strong><\/span><\/span>\r\n
      \r\n \t
    • Heat the Milk:<\/strong><\/em> Pour the milk into a large pot and place over medium heat. Warm the milk to just below boiling, about 200\u00b0F (93\u00b0C), stirring occasionally to prevent scorching. This step alters the protein structure, ensuring the yogurt sets properly.<\/li>\r\n \t
    • Cool the Milk:<\/strong><\/em> Remove the pot from heat and allow the milk to cool to 112\u00b0F\u2013115\u00b0F (44\u00b0C\u201346\u00b0C). Stir occasionally to prevent a skin from forming.<\/li>\r\n \t
    • Prepare the Starter:<\/em> <\/strong>In a separate bowl, mix the 8 oz of plain yogurt with a cup of the cooled milk until smooth.<\/li>\r\n \t
    • Combine and Incubate:<\/strong> <\/em>Gently whisk the yogurt mixture back into the cooled milk. Cover the pot and place it in a warm environment (like an oven with the light on) to maintain a temperature around 110\u00b0F (43\u00b0C). Let it sit undisturbed for 12\u201324 hours, depending on your desired tartness and thickness.<\/li>\r\n \t
    • Refrigerate:<\/strong><\/em> Once the yogurt has set to your liking, transfer it to containers and refrigerate. It will continue to thicken as it cools.<\/li>\r\n<\/ul>\r\nCultural Context<\/strong><\/span>\r\nThis recipe embodies the essence of Greek culinary tradition, emphasizing simplicity and the use of live cultures to create a staple that's both nutritious and versatile.\r\n\r\nTips<\/strong><\/span>\r\n
        \r\n \t
      • Ensure your starter yogurt contains live active cultures for successful fermentation.<\/li>\r\n \t
      • For thicker, Greek-style yogurt, strain the finished product through cheesecloth to remove excess whey.<\/li>\r\n<\/ul>\r\n





        ","rendered":"

        Personal Note<\/strong><\/span><\/p>\n

        “Making yogurt is a celebration of everyday life. It’s a practice that connects me to traditions and offers a sense of accomplishment in creating something nourishing from scratch.” \u2014Libby Friedman<\/p><\/blockquote>\n

        \ud83d\udc69\u200d\ud83d\udcbc Submitted by Libby Friedman
        \n\ud83d\udccb Assistant Dean of the College for Connections
        \n\ud83d\udccd Home Country:<\/strong> United States
        \n\ud83c\udf7d Serves:<\/strong> 12
        \n\ud83d\udd52 Prep Time:<\/strong> 24 hours
        \n\ud83d\udd25 Cook Time:<\/strong> 30 minutes
        \n\ud83c\udf31 Dietary Info:<\/strong> Vegetarian, Gluten-Free, Nut-Free, and Halal<\/p>\n

        Ingredients<\/strong><\/span><\/span><\/p>\n

          \n
        • 1 gallon milk<\/li>\n
        • 8 oz plain yogurt with live active cultures<\/li>\n<\/ul>\n

          Instructions<\/strong><\/span><\/span><\/p>\n

            \n
          • Heat the Milk:<\/strong><\/em> Pour the milk into a large pot and place over medium heat. Warm the milk to just below boiling, about 200\u00b0F (93\u00b0C), stirring occasionally to prevent scorching. This step alters the protein structure, ensuring the yogurt sets properly.<\/li>\n
          • Cool the Milk:<\/strong><\/em> Remove the pot from heat and allow the milk to cool to 112\u00b0F\u2013115\u00b0F (44\u00b0C\u201346\u00b0C). Stir occasionally to prevent a skin from forming.<\/li>\n
          • Prepare the Starter:<\/em> <\/strong>In a separate bowl, mix the 8 oz of plain yogurt with a cup of the cooled milk until smooth.<\/li>\n
          • Combine and Incubate:<\/strong> <\/em>Gently whisk the yogurt mixture back into the cooled milk. Cover the pot and place it in a warm environment (like an oven with the light on) to maintain a temperature around 110\u00b0F (43\u00b0C). Let it sit undisturbed for 12\u201324 hours, depending on your desired tartness and thickness.<\/li>\n
          • Refrigerate:<\/strong><\/em> Once the yogurt has set to your liking, transfer it to containers and refrigerate. It will continue to thicken as it cools.<\/li>\n<\/ul>\n

            Cultural Context<\/strong><\/span>
            \nThis recipe embodies the essence of Greek culinary tradition, emphasizing simplicity and the use of live cultures to create a staple that’s both nutritious and versatile.<\/p>\n

            Tips<\/strong><\/span><\/p>\n

              \n
            • Ensure your starter yogurt contains live active cultures for successful fermentation.<\/li>\n
            • For thicker, Greek-style yogurt, strain the finished product through cheesecloth to remove excess whey.<\/li>\n<\/ul>\n







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