Making your own yogurt is an easy, healthy, and affordable way to experiment with fermentation, make milk last longer, and replace an industrial food product filled with mysterious chemical ingredients with one you know all about.
Yogurt itself is a wonderful, versatile food, but you can also turn it into a spread or dip by thickening it with this simple method.
The following is an excerpt from Fresh Food from Small Spaces: The Square-Inch Gardener’s Guide to Year-Round Growing, Fermenting, and Sprouting by R. J. Ruppenthal.You can make a spreadable cheese (resembling cream cheese or sour cream) from either yogurt or kefir. You will notice that when you make either yogurt or kefir, it becomes more solid and sour the longer you let it ferment. Make sure to start the cheese with some mature yogurt or kefir, not the particularly runny stuff; give it a few extra hours of fermentation time for good measure.
- A few ounces of strong yogurt or kefir
- Large glass jar, measuring beaker, bowl, or clay pot
- One square of cheesecloth or large coffee filter
- Strainer that fits over this container or an extra-large piece of cheesecloth
- Large rubber band or twine