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Growing up in the DR, we used to visit our grandma every Summer to her hometown Higuey (don’t know where that is? check the map). Anyway, she was the best cook, ever.
She would take us on gastronomic adventures that included homemade ice cream, dulce de batata, a mean cream of wheat, empanadillas, yuca rolls, hard caramel, etc. It was heaven. The woman knew how to make everything from scratch. One of her favorite treats was homemade Yogurt (also known among Dominicans as “Boruga”), which at the time I hated and couldn’t even smell it. Then, I grew up and of course, now love it.
Here’s my gramma’s version of homemade Yogurt. Check it out!
HOMEMADE YOGURT - The Recipe
4 cups of milk (Full fat, 2%, 1%, Non-fat…your choice)
6 Tablespoons of Yogurt (Preferably Greek Organic Plain)
3 Tablespoons of Sugar
2/3 cup Powdered Milk
Mason Jars for storage (Totally optional)
Let’s do it!
1. Sterilize mason Jars and drain - mouth down- in a clean cloth.
2. Slowly boil milk up to 180 degrees and turn burner off. Bring temperature down to 100 degrees.
3. Here’s where you add the Yogurt, Powdered Milk and Sugar.
4. Pour onto Mason Jars (about 3 jars)
5. Now, keep jars inside a big pot in a warm place (should be over 100-110 degrees) for about 4-6 hours. I used the oven (turned off) and covered the pot with a towel.
Important note: The trick here is to keep the yogurt warm enough to get the milk curdled but not too hot that it will kill the bacteria that makes the yogurt itself. Keep that in mind peeps.
6. Open up you jars and you’ll see something like this… I know. Not attractive.
I particularly drain the water with a cheesecloth to get a Greek Yogurt/Cottage Cheese-like consistency. If you like it more liquidity, just stir it up.
7. Grab your spoon…
8. Put some berries on the sucker and enjoy!
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