I finally cracked the code on how to make thick, healthy yogurt at home.

It happened on Wednesday.

I’ve watched videos on YouTube, read multiple blog posts, talked with Nicole our neighbor who knows how to make it.  Had multiple failures..

Then finally, finally it turned out.

One of the lessons I learned was, just because it says “live active culture on the container” when you buy it from the store, don’t assume it’s still alive a week after you’ve opened it and kept it in the frig.

Not always.

There are so many people who’ve written and posted about making yogurt, I’m not going to do that here.  What I did want to share however was  what I did with some of the leftover whey…that’s the liquid byproduct of yogurt.

Just so happened we got  the Spring 2019  news letter in the mail a week ago from Fort Bumper.   The newsletter is full of “traditional skills, gardening, homemaking, recipes, herbal remedies, caring for farm animals, historical tidbits, and much more for the old-fashioned homesteader.”

In the news letter was a recipe for  “Smith Cakes”  I  tweaked the recipe and made it my own. Recipe called for liquid whey made from cheese making and freshly ground wheat flour.  I had neither.  What did have was liquid whey from yogurt making and freshly ground spelt  flour….

Smith Cakes according to me

“Mix freshly ground (spelt) flour (it called for coarse,  but I used what I had and I would say it was medium fine) and enough liquid whey from the yogurt to form a soft dough.  Cover and let stand overnight.   In the morning pre-heat good quality oil (olive oil is good) in a frying pan.  Make sure oil is nice and hot.  Drop the dough in large spoon fulls, forming little patties.  (I used about a 1/3 to 1/2 cup at a time)  then flattened them with spatula) Fry on both sides until golden brown.” 

Oh my.  They were to die for.  They had a flavor that is hard to describe.  They looked like a pork tenderloin when I  got done.  Normally, I need butter and maybe some jelly on pancakes made from freshly ground flour.

Not these.

They were tasty right out of the pan.

Anybody else out there in blog land make their own yogurt or cheese?  Cheese making is next on my list of life skills I would love to learn.   I find the  whole world of  fermentation and the interplay between bacteria, gut bacteria, and our foods fascinating.

If you have a recipe on either you would like to share, tips ,  blog posts,  websites or stories  you would be willing to share, I would be interested, (or questions).

Thanks for stopping by. DM


PS.  Here’s a link to a cheese making kit I would love to have, if you’re feeling generous: 😉 😉



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4 Responses to Success

  1. Nicole says:

    Wow! We may have to try this! I have been dumping the whey. Mainly because I haven’t taken the time to research it.

  2. Deb says:

    I have attempted to make paneer a few times. Are you familiar with that? Indian cuisine, non-melting farmer cheese used in most famous Saag (spinach) Paneer. It’s basically heating whole milk, adding lemon juice and letting curds form, straining and pressing a bit into shape. No real flavor, which is why it’s used often in highly spiced dishes. My luck ran from no curds with recommended amount of lemon juice to finally getting curds with way more lemon juice than called for. The yield of cheese however, from a gallon of milk is minimal. I decided the work was more than I wanted to attempt for such a small amount of cheese!

    • DM says:

      I’ve never heard of it before (paneer). I like hearing these kind of stories. (as I was attempting to make yogurt, lots of failures, not quite sure knowing why. Felt like some people make things too overly complicated,..and I want to know the “why” behind each step. Just the fact that you tried is great.

      • Deb says:

        Here’s another thought- you might want to try kefir, a fermented cow or goat milk beverage much like very thin yogurt so drinkable. I know nothing about the process of making it because I buy mine ready made, but I love the tangy taste and the probiotic count is usually higher than store bought yogurt so I consider that a plus!

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