When I stay with my family in Panamá, I look forward to a special treat—the hallow of a halved papaya, filled with homemade yogurt. I like to top it off with chopped nuts and a drizzle of honey. I hold the speckled, yellow-green rind in my hand, and savor it spoonful by spoonful. Papaya in American grocery stores simply doesn’t compare—and neither does store-bought yogurt!
My mami, Chef Jenny, makes yogurt weekly. This is her recipe:
Ingredients
- 1 liter or quart of fresh milk (not ultra pasteurized or tetra pak)
- Yogurt to use as a culture sample (this can be any store-bought, plain yogurt, or from a previous batch)
Instructions
- Sterilize the glass jars and lids, thermometer, and whisk by submerging them in boiling water. After ten minutes, dry the jars and lids upside down on a clean drying mat or towel.
- In a clean pot, pour a liter of fresh milk (not ultra pasteurized or tetra pack).
- Heat the milk, while constantly stirring, until it reaches 189 ℉. Remove from heat.
- Allow milk to cool until it reaches under 110 ℉. (Tip: You can speed up this process by placing the hot milk pot in a cold water bath).
- Add one teaspoon of yogurt, and whisk. (You can use any store bought yogurt, or, if you have a previous batch, save a spoonful!).
- Pour the inoculated milk into the jars, and place the jars in an incubator. You can buy a mechanical incubator, like a yogurt maker, from $35-$100—this is great for precision temperature control—however, if you don’t have one on hand, don’t fret! There are several incubation options using common kitchen equipment. In her book, “Homemade Yogurt & Kefir,” Gianaclis Caldwell suggests using an ice chest filled with warm water, a warm oven, a multicooker, or a food dehydrator. You can also use an InstaPot. For details, read more here!
- Ferment to desired acidity, around 3-5 hours. Chef Jenny likes around 3.5 hours. The longer the yogurt incubates, the more acidic it will be. Seal the jars, and place them in the fridge.
- If you like Greek style yogurt, place the yogurt in a colander covered with a cheesecloth, and drain the whey until your desired consistency. You can drink the whey, or save it for other recipes. Whey is a wonderful addition to soups, pancakes, breads, and smoothies!
Chef Jenny holds degrees in Culinary Arts and Baking and Pastry from the Culinary Institute of America (CIA). She is passionate about using local organic ingredients, medicinal plants, and consuming less processed food. She believes the most important ingredient is love.