Stone yogurt is a traditional method of making yogurt that lasts for months without spoiling, thanks to its thicker texture and unique preparation process. This type of yogurt is rich, creamy, and dense, making it perfect for long-term storage and versatile use in various recipes. Here’s how you can make this unique, long-lasting yogurt at home.
Ingredients:
- 1 liter whole milk (you can use cow, goat, or sheep milk)
- 2 tablespoons plain yogurt (with live active cultures, for starter)
- A clean stone (optional, traditionally used for added minerals and to absorb moisture)
Instructions:
Step 1: Prepare the Milk
- Boil the Milk:
- Pour the 1 liter of whole milk into a large saucepan and bring it to a boil over medium heat. Stir occasionally to prevent the milk from scorching.
- Once the milk starts to boil, lower the heat and simmer for 5-7 minutes, stirring constantly.
- Cool the Milk:
- Remove the milk from the heat and allow it to cool to around 110°F (43°C), which is the ideal temperature for adding the yogurt starter. If you don’t have a thermometer, the milk should feel warm but not too hot to the touch.
Step 2: Add the Yogurt Starter
- Mix in the Yogurt:
- Take 2 tablespoons of plain yogurt (with live active cultures) and mix it into a small bowl with a bit of the cooled milk to thin it out. Then, stir the yogurt mixture into the warm milk thoroughly.
Step 3: Ferment the Yogurt
- Prepare for Fermentation:
- If you’re using a clean stone (optional), place the stone in the bottom of a sterilized glass or ceramic container. The stone helps absorb excess moisture and adds minerals to the yogurt, which is a traditional method.
- Pour the Milk:
- Pour the milk mixture into the container (over the stone if using one).
- Let It Sit:
- Cover the container with a lid or clean cloth and place it in a warm, draft-free spot to ferment for 8-12 hours. The longer it ferments, the thicker and tangier the yogurt will be. You can leave it overnight.
Step 4: Strain for Thick Yogurt
- Strain the Yogurt:
- After fermentation, if you prefer thick, stone-like yogurt, strain the yogurt by placing a fine mesh sieve or cheesecloth over a bowl. Pour the yogurt into the sieve and let it drain for a few hours or overnight in the refrigerator, depending on how thick you want it.
- The liquid (whey) that drains out can be saved and used in smoothies or baking.
Step 5: Store the Yogurt
- Store Properly:
- Once the yogurt has reached your desired thickness, transfer it to a clean, airtight container. If made and stored correctly, this stone yogurt can last for several months in the refrigerator.
Why Stone Yogurt Lasts Longer:
- Low Moisture Content: The straining process removes most of the whey, making the yogurt thicker and less prone to spoilage.
- Live Active Cultures: The live active cultures in yogurt act as natural preservatives, preventing harmful bacteria from developing.
- Stone Absorption: In traditional methods, the stone helps absorb excess moisture, further prolonging the yogurt’s shelf life.
Tips for Success:
- Use Fresh Milk: The fresher the milk, the longer your yogurt will last.
- Keep it Clean: Ensure all your utensils, containers, and stone (if using) are sterilized to prevent contamination.
- Temperature Matters: For proper fermentation, make sure the milk is not too hot or too cold when adding the yogurt starter—around 110°F (43°C) is ideal.
Health Benefits of Stone Yogurt:
- Rich in Probiotics: Like regular yogurt, stone yogurt is full of beneficial bacteria that support digestion and gut health.
- Long-Lasting Nutrition: Stone yogurt retains its nutritional value for months, making it a great source of protein, calcium, and healthy fats.
- Thicker and More Satiating: Due to its denser texture, stone yogurt is more filling and satisfying.
Conclusion:
This stone yogurt recipe is an incredible way to make thick, creamy yogurt that lasts for months without spoiling. By following this method and using simple ingredients like milk and yogurt, you can create a versatile and long-lasting dairy product that’s perfect for snacking, cooking, or even as a base for sauces and dips. Enjoy the rich flavor and texture of stone yogurt, and benefit from its extended shelf life!
