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My featured Merit Badge Awardee of the Week is Marlene Laverty!
Marlene Laverty (#7503) has received a certificate of achievement in Farm Kitchen for earning a Beginner Level Cheesemaking Merit Badge!
“I made yogurt using my goats’ whole milk. I had a choice between using a yogurt culture or plain store-bought yogurt. I have to start with a bacterial culture to get the process going. I made my yogurt with 1 cup organic store-bought yogurt as a starter. I made sure the store-bought yogurt had live culture in it. I heated up a quart of whole milk to 180ºF to sterilize it and placed the pot of milk in a sink halfway filled with cold water to cool it down to 80ºF. Using a whisk, I mixed the milk slowly into the cup of yogurt. I have a Euro Cuisine yogurt maker with jars. It’s really just a covered hot plate with jars, but it keeps the milk and starter at the correct temp to get the cultures moving and growing. I poured the mixture into the jars. Twelve hours later (the longer the time, the more sour) … yogurt!
It turned out a little thin. Nice and sour and just a bit sweet. Great for granola! I will drain some of my yogurt to make Greek-style yogurt. Using a fine mesh sieve and butter muslin, the yogurt can be drained of most of the liquid to make a much thicker yogurt. All in all, very happy with the result. It’s great with honey and peaches too!”