Here is the milk for the ricotta with the instant read thermometer in. I needs to heat to 180-190 degrees.
Here is the pot with the milk for the yogurt. Also needs to heat to 180-190 degrees...
You need some acid to curdle the milk to make the cheese. You can use vinegar or lemon. Obviously, I chose the lemon. The recipe I used called for 3 Tablespoons of lemon juice.
Pour it in and....Viola...curds. Since this was my first time I was not sure what it should look like when it was all separated into curds and whey. So I'm pretty sure I didn't leave mine to sit long enough to completely separate and as a result lost a lot of milk when I strained it.
Once the milk for the yogurt is heated, I put it in the sink with cold water to cool it down to 120 degrees. At that point you add your starter. I just buy a 6 or 8 oz container of plain yogurt and whisk it in. You can add any flavorings and sugar at that point as well. So far I've only done plain and vanilla.
Here it is!! You also can add some heavy cream or half and half to bring it to the consistency you want. . . and salt!!!
I wanted to make gyros because I wanted to make tzatziki which is why I made the yogurt. I was trying to find pita in the grocery store and could not find it anywhere!! I looked in the bread aisle....nope. I looked in the bakery section....none. I looked by chips and crackers....nothing! I even located the ethnic section....nada mente. So I made my own. With Erin's help of course!
Yes one poofed correctly, the other got stuck. But when they cooled I used a sharp knife and carefully helped it open.