Homemade Yogurt is a healthy source of protein, calcium, magnesium, and other essential vitamins, whose active bacterial cultures aid in digestion. You can make yogurt in your own home for a fraction of the cost of the typical store-bought type and it requires no special equipment
Home made yogurt tastes better, and it doesn’t include preservatives, sugar, or chemical added, no packaging wasted. This an old posting for making homemade yogurt.
In a heavy bottom pot, dissolve the powder milk in liquid milk and heat on a medium heat to warm. Make sure that your hands are extra clean; you are using your index to test the milk. To test the temperature of the milk, dip your index in the milk , you should be able to handle the heat till you count till No. 10 before the heat force you to withdraw your finger, if its cold you need to cook it couple of seconds more , if its too hot you need to cool it and try your index again. Make sure that the milk is in the right temperature to add the starter, if it’s cold it will not ferment, and if it’s too hot you will kill the starter.
cover the yogurt and let it ferment in a non draft place. It takes between four to six hours.
check after this time and if its turned to a solid yogurt leave the cover and put it in the fridge if you are doing the Shankleesh .. if you are using the yogurt for smoothies or making Cheese Yogurt take the cover off , keeping it covered turns the yogurt sour which we need for our next recipe.
Keep the yogurt covered in the fridge for at least four days to optain the right flavour.
Now we are ready for the Shankleesh Recipe
If you notice when you start heating the yogurt again, it will start breaking and gathering in the centre like making homemade ricotta
when you get the right constistancy turned it into cheesecloth and let it drain
drain well for couple of days , changing the cheese cloth every day
or you can let it dry on paper towel in the fridge.
before it dries completely add 1/2 tsp sea salt, 1/2 tsp chili pepper, and 2 tbsp of ground oregano, mix the spices well and roll the yogurt ball in this and let it dry completely (should feel like a dry white cheese, but still crumble)
some call for adding the salt and chili in the yogurt before you drain it, and I think you will loose the flavour as it will keep draining.
This is how it will look it.
Leave it to dry in a cool place for couple of days more before serving.
Don't throw the leftover brine. Its the best in baking
To serve the Shankleesh, crumble in a plate and add chopped green onion and chopped tomatoes , adjust the salt and black pepper and cover with olive oil.
The flavour is a cross between Cottage Cheese and Greek Feta Cheese.
Note: I am getting lots of emails asking about the temp of the milk before adding the starter. I did some this weekend and I used a thermometer and i tried my finger first then took it off the heat and measure it , it was 54C or 136F try to take it of the heat when it reaches 53C .