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Today it’s time once again to share a little something from the kitchen!
For me, the kitchen is the most important room in our 400-year-old farmhouse. This is where the family gathers several times a day—whether to eat, cook, play, do homework, make music, or just sit together.
Our fresh plain yogurt is very popular here at the Zittrauerhof! We make it fresh once or twice a week so that all the farm residents and guests can enjoy it.
I learned this method of making yogurt from my mother-in-law, Rosemarie, and have been making it this way ever since—and this is exactly how I’m passing the recipe on to you, if you’re interested in trying it! For hygiene reasons, it’s best to always use the same pots, whisks, etc., for making yogurt and to reserve these kitchen utensils solely for this purpose :-)
Heat fresh whole milk to 90 degrees (I usually use 5 liters)—stir occasionally and check the temperature with a thermometer.
Remove from the heat when it reaches 90 degrees and let it cool to 45 degrees (either place it on a rack and let it cool on its own, or, if you’re in a hurry, put the pot in the sink and run cool water over it first),
Once the temperature has been reached, add the yogurt cultures. I use a pea-sized amount. Then stir quickly!
Pour directly into 6 large half-liter jars (wash the jars thoroughly first and, if necessary, place them in the oven briefly to sterilize them), fill with milk, and seal
Place the jars in a large pot filled with water at 45 degrees. Cover with a lid and let them sit for 10–12 hours. Ideally, leave them on the edge of a wood-burning stove for 10–12 hours; this will keep the temperature constant. If that’s not possible, you can also add warm water from time to time to maintain the temperature. It’s important for the yogurt that the jars are submerged in the warm water almost up to the lids.
I usually make the yogurt in the morning, and in the evening—after about 10 hours—I put the jars in the fridge so they can “set,” and the next morning the yogurt is ready. Enjoy your meal!!
I like to serve my yogurt with applesauce and a pinch of cinnamon. But elderflower jelly, Wipferl honey (which is on the runny side), and other jams are also great choices! Just give them a try and find your favorite combination. A little tip: On hot summer days, plain natural yogurt is very refreshing on its own!
Or here’s a recent creation: yogurt with strawberry jam and cinnamon!!!
P.S.: I usually order yogurt cultures from www.hoeller-marketing.at or www.bhg.co.at. You can store the cultures in the freezer; when you’re ready to use them, just take out the amount you need and put the rest right back in the freezer. A package like the one shown above lasts a long time. We usually order the cultures for quark, yogurt, cream cheese, etc., for a whole year at a time, or we place a joint order with other farmers’ wives.
Have fun trying these out and making them yourself,
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