California Farm Greek Yoghurt and Bokashi Whey

Name: How to cook California Farm Greek Yoghurt and Bokashi Whey - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people, 3 pints yoghurt
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Greek Yoghurt and Bokashi Whey

Even plain, unflavored greek yoghurts, store bought, have different flavors because they are based on mixes of different live yoghurt cultures. Once you find your favorite one, use it to duplicate that yoghurt at home.

Ingredient

Food ration :

2 people, 3 pints yoghurt

Cooking time :

Six hour fermentation, Overnight cool

1 cup

whole milk yoghurt containing most of the following cultures: thermofilus, bulgaricus, acidophilus, bifidus, casei, thermophilus, rhamnosus. Do not use flavored or sweetened yoghurts

Cooking instructions

* Step 1

Pasteurize your full milk: bring 2 quarts/liters of cold full milk in dutch oven to 200F degrees inside your baking oven, lid on, about 3 hours, or on your stove top on a low flame. Measure milk surface temperature every hour. Do not overheat, or, you end up with cheese curds. Let milk cool down. Measure milk temperature every hour till surface temperature is 115F degrees, about two hours.

* Step 2

When milk has cooled to 115F degrees, mix a cup of milk in glass measuring cup with cup of plain greek yoghurt at room temperature, stir mix in dutch oven. Lid on. Ferment overnight. Next morning, collect watery whey that has formed first. SAVE! Use for bokashi, see below. Ladle yoghurt in container. Enjoy.

* Step 3

Bokashi Garden fermenter: dissolve bones, and other proteins you do not want in your compost heap, as they can attract scavengers and rodents. Mix the watery whey from the yoghurt with oatmeal. This will dissolve and deodorize bones and protein waste in a closed metal container (size 5 to ten gallons), with a tight fitting lid. Adding an extra handfull of oatmeal will promote faster conversion.