World’s Best Yogurt

My Legacy Recipe

Two Ingredients • Preps in 2 Minutes • Ultra Thick Greek Style

Bifidus Infantis, Whisk 1 Teaspoon into 1 Quart Jar with Half n Half

RECIPES:

  • Yogurt Making
  • Chicken Marinade
  • Sour Creamy Cucumber Salad
  • Ranch Dip and Dressing
  • White Pizza Sauce
  • Lemon Salad Dressing
  • Horseradish Sauce
  • Strawberry Puddin Parfait
  • Dessert Whipped Topping

I do not boast easily, but after 7 years of fermenting this singular strain of yogurt, I have no problem with the brag!

Yogurt has ultimately become a fixture in world cuisine. As part of the health movement it’s enjoyed as a probiotic-rich breakfast or snack. You will learn it is so much more!
Many commercial brands boast of multiple bacteria strain for even more “digestive health.” But I had my doubts.
So I cultured my own yogurt with these multi-strains, and I found the flavor got overly sour after just a few subsequent batches. It made me wonder if the microbes were competing and causing a shift in populations and effecting flavor.

Out of this came my best-ever recipe. If I was at the start of my cooking career, I would not only have created the Perfect Pickler fermenter, I would take this yogurt technique to the marketplace. Home cooks can make the world’s best yogurt in about 90 seconds prep time—before bedtime and enjoy triple thick yogurt in the morning.
Oh, by the way, the cost of one quart of organic yogurt is under $4!

So I searched for a single strain of bacteria, and eventually came upon a single strain— “bifidus infantis,” one of the first microbes to appear in infants’ digestive tracts. I made a simple ferment using half n half and this strain. Voilá! It’s been 7 years and hundreds of batches of creamy, only slightly sour yogurt from this single bacterium—it has never failed. You can purchase this strain at local health food stores [see below].

Secondly, I wondered if I could save the nagging step that prevents most of us from making yogurt—having to warm the milk to a specific temperature, then cooling it to a certain temperature before inoculating.

SOLVED! I use ultra-pasteurized [UHT] dairy, this step is already done at the dairy for you. Caveat, use only dairy after just opening a fresh bottle. Don’t use partial bottles as they may be cross-contaminated.

I could not believe how simple it was to make the best yogurt in the world!

Lastly, how could I save time straining yogurt to yield Greek style? No need with half n half! It’s automatic, no straining necessary—you need your finger to push it off the spoon right out of the jar!

HERE’S HOW

  • INITIAL BATCH— USING POWDER:
    • Plug in the yogurt fermenter
    • Place a clean one quart jar into it
    • Add 1 teaspoon powdered yogurt starter
    • Stir in one quart ultra-pasteurized half n half, or milk]
    • Lid it and forget it; ferment for 17-19 hours; until it is super thick and reaches about 102-105º
    • Pop it in the fridge
  • SUBSEQUENT BATCH— USING FINISHED YOGURT
    • Use 2 Tablespoons of yogurt with the one quart dairy and ferment for 11 hours; until thick. [Lightly jiggle the yogurt at this stage and if it doesn’t jiggle you’re done]

Getting bifidus infantis is easy, I use Solaray brand “Baby Life.” Find in health food stores; it’s pure. Store bottle it in your freezer.

My preferred fermenter is made by Salton, it fits a one quart mason jar. I see they are no longer being manufactured, but you can buy them through selling sites. I will be testing the Instant Pot multi-cooker on the yogurt setting in the near future.

If you are attempting to make this in your own fermenter, please let me know your results.

Yogurt Recipes

Photo from NYTimes

YOGURT MARINADE: Unlike salt or acid based marinades, yogurt better retains the meat’s juices. It requires at least 3 or better, up to 24 hours with boneless, skinless chicken parts

INGREDIENTS:

  • lemon – 1, juice and zest
  • yogurt – 1 cup
  • garlic – 2 cloves, grated
  • fresh oregano – 1 TBS, chopped [or 1 tsp dried oregano]
  • fresh thyme – 1-1/2 tsp, minced, [or ½ teaspoon dried thyme]
  • olive oil – 1 TBS
  • salt – 2/3 tsp
  • pepper – 1/4 tsp
  • chicken thighs – 2 LBS, boneless, skinless
  • parsley, fresh, as garnish
  1. Zest the lemon and cut the lemon into wedges to serve as garnish
  2. Combine the zest with the garlic, herbs, oil, and seasonings, then place in a zipper bag
  3. Add the chicken and coat evenly, seal and refrigerate for 3 to 24 hours
  4. Remove from fridge 30-60 minutes before grilling
  5. Serve with parsley and lemon wedges

Recipe adapted from original by By Lidey Heuck, NYTimes

LEFT: Sour Creamy Cucumber Salad Upper: Strawberry Puddin Lower: White Pizza Sauce

Yogurt Ranch Dip

YOGURT RANCH DIP & DressingWhy pay retail? Triple thick yogurt yields a full-bodied dip. Also use as a marinade

  • yogurt – 1 cup
  • garlic powder – 3/4 tsp, [1/4 tsp pureed, raw garlic]
  • onion powder – 1/2 tsp, or 1 tsp grated onion
  • dried dill – 1/2 tsp
  • salt – 1/4 tsp
  • pepper – 1/8 tsp
  • Worcestershire sauce – 1/4 tsp
  • cayenne powder – 1/8 tsp [optional]
  • garnish – fresh chives, minced

Thin with milk to create ranch dressing

LEMON-YOGURT DRESSING:

  • lemon – 1, to yield 1 tsp zest, and 2 TBS juice
  • salt – 1/4 tsp
  • pepper – 1/4 tsp
  • yogurt – 3 TBS
  • olive oil – 1 TBS
  • tarragon – 2 TBS, minced [or other herb]

HORSERADISH SAUCE:

CW: Horseradish Yogurt with Pretzels, Slaw, Roasted Peppers, Pepperoni & Bean Puree [This is an Air Fryer Crispy Tortilla—Recipe Forthcoming]

Whisk in 1 TBS prepared horseradish or wasabi sauce to a cup of yogurt—taste and adjust. Great for sandwiches and grilled foods

DESSERT TOPPING:

Yogurt served as whipped sour cream or lightly sweetened. Here’s a favorite Sweet Whiskey Cream:

Combine:

  • yogurt – 1/2 cup
  • confectioners sugar – 2 TBS
  • whiskey or rum – 1 TBS 

Left: Sweet Whiskey Cream with Apple Spice Cake Right: Breakfast Oat Bowl with Mango

Left: Triple Thick Yogurt—no runny liquid Upper Right: Use as a Topping; Lower Right: Fold into Pudding as a Parfait

NON-DAIRY YOGURT: I have made vegan yogurt using aseptic packaged soy milk. The flavor can be enhanced with vanilla extract and a bit of sweetener to approximate dairy based.

This keystone master recipe will bring you endless joy in the kitchen. After 8 years of making and using the world’s best yogurt I share it with you.

You got this!

© 2022 Bill Hettig, billhettig@mac.com

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