If I can drink this …
Why can’t I drink this?
We always think of yogurt as something to be sweetened, but that’s not the case everywhere. What about meat marinated in yogurt or dishes like Indian raita, a cooling mix of yogurt and cucumber?
Yogurt is versatile, a fact for which I am grateful whenever I bring home my next gallon of raw goats milk from Easter Egg Acres.
I made a gallon of yogurt last week from a gallon of Easter Egg’s frozen milk and had a little too much to store. Instead of pulling out another container, I poured the rest in a glass and made my own savory drinking yogurt. Yum! I was surprised at how good it is!
Fermented foods have gotten a reputation for being good for us. They add good bacteria to our digestive systems and taste better than probiotic pills. I was getting tired of fermented pickles and needed something new. The yogurt, sour and fragrant from the rosemary, fit the bill perfectly and it even makes a quick meal on days when I’m in a hurry.
I start with the Goat Cheese Lady’s recipe for yogurt. It doesn’t require any special equipment like a yogurt maker. I’ll include a synopsis in the recipe below, but I highly recommend clicking on the link to get the details, pictures and the story behind her recipe.
Savory Drinking Yogurt
1. Heat a gallon of milk to 110 degrees. (This is not high enough to pasteurize it, just to wake up the little yogurt bacteria.)
2. Add starter. I use powdered starter that I buy at Mountain Mama Natural Foods, but you can also use plain yogurt.
3. Cover the container with two towels and wait for 4 – 6 hours.
That’s it. The little bacteria do their jobs in the warm milk and turn it into yogurt.
When the yogurt is ready, pour some into a glass. My glass was about 12 ounces, but you know we’re not very precise about recipes on the Homestead. Add half a teaspoon of salt and half a teaspoon of ground up rosemary. Mix it really well with a whisk.
That’s it! It’s ready to drink!
© 2013 Hungry Chicken Homestead
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