Yogurt [Preserving for the Perplexed #2]

Who says fermentation can't be fun? With us, preserving is both easy and uproarious. Learn to make dairy AND vegan yogurts!
In the second episode of our new Preserving for the Perplexed series, Paula & Mike guide you through both yogurt versions. With DIY preserving, you’ll avoid single-use containers, save money, control your own ingredients... and have a ton of fun!
The fermentation fiends are joined by our "expert tasters," Sarah Cohen from Route 11 Chips and Clare Turner from Virginia Chutney Co., vetting the end results and cracking jokes. We'll have you laughing all the way to perfect preserves.
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RECIPES:
***Notes on Yogurt Making: For yogurt, the key is getting the temperatures right. Ingredient quantities are less precise, and can be adjusted according to personal taste (e.g. more starter for a stronger yogurt flavor). Flavorings such as jam, fruit, spices, or even cucumber can be added either before fermentation begins, or before refrigeration.
Paula's Dairy Yogurt (makes 3 PINTS)
- 3 pints milk
- ½ c dry milk (or "dried" milk, if you're English like Paula and Clare) if desired, for extra thickness
Heat to ~165-180ºF in a large pan; keep at temperature for up to 10 minutes. Pour into 3 clean 1 pint Mason Jars; cool to 105-115ºF. Meanwhile, reserve 1 TB hot milk to cool in a small bowl. Add 2 tsp ''starter'' (live yogurt) and stir to smooth. Add starter/milk mix to cooled milk in jars, stir briefly. Incubate jars (e.g. in a towel lined cooler) overnight. Refrigerate for up to 1 month.
Mike's Vegan Yogurt (makes 4 PINTS)
- 2 c cashews
- 2 TB sugar, maple syrup, or agave
- pinch salt
- 1 ½ c water
- ½-1 tsp probiotic powder or yogurt starter, or 3 vegan probiotic capsules
Soak cashews overnight, rinse and discard water. Blend all ingredients in blender. Pour in jars, heat to 165 degrees F to destroy bad bacteria. Cool and add starter. Incubate overnight, then refrigerate.