Yogurt Making at the Farm

On what has been possibly the coldest day in January to date, I joined Sarah, Alan and Josh for the afternoon as they bottled Stonewall Farm’s freshly made yogurt. Glenn, our dairy farmer, was understandably absent, as he had awoken at 2:30am to begin the process.

Making yogurt is fairly straight forward and can be done from the comfort of your own home (but we will save you hours if you eat ours!). Today I am going give you an overview on how we make yogurt at Stonewall Farm. I invite you to use it as a basic guideline for making your own yogurt. While we use a pasteurizer, you can replicate the process on a good old fashioned stove top. We have also included at the end of this post, our commercial yogurt recipe for anyone who wants to use it. While these are usually kept a better secret than your grandmother’s pie recipe, we figure that our job as an educational farm is to help spread knowledge!

Click on the first thumbnail (the cow head!) to begin the slideshow with a full explanation of the process:

Stonewall FarmVat Pasteurizer Yogurt Recipe

Makes approximately 200, 6 oz cups and 20, 1 quart tubs.

Micro scale for weighing culture (we use My Weigh scales, http://www.myweigh.com)
Regular scale (up to 20 lbs or so), for weighing other ingredients

20 gallons milk
22 cups of sugar (approximately 10 lbs)
2.3 grams of culture
6 lbs of non‐fat powdered milk
25 ounces vanilla

Best to start process around 3:00 – 3:30 am in order to allow time for culturing (8 hours) and then bottling in the afternoon.
1. Pasteurize milk at 175 degrees for ½ hour.
2. Drain hot water in vat and add cold water. As temperature gets to ~ 160 degrees mix in powdered milk and sugar.
3. Drop the temperature to at 112‐115 degrees and hold it there. Add culture. Hold temperature for 8 hours.
4. Before bottling stir the yogurt for 15‐30 minutes with the agitator (set at highest speed), starting with the paddle near the top of the yogurt and moving it down a few inches every 5 minutes or so. Leave the paddle turning at the bottom (without scraping the vat) during bottling.
5. Turn of the vat heater and drain the hot water from the vat.
6. Bottle the yogurt, and refrigerate below 40 degrees.


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