At Goat Lady Dairy we make a strained Greek style yogurt which is labeled as yoghurt. This is relatively new endeavor so the process is being refined. Just like cheese, yoghurt requires the milk be pasteurized but at a higher temperature in order to break the proteins apart...essentially the milk is cooked. The culture is added and the milk left to acidify and drain whey at room temperature for 1-2 days.
Steve is perfecting the use of a new synthetic mesh liner for the vat as the traditional muslin proved difficult to work with. Out of 50 gallons of milk we produced about 29 gallons of yoghurt today, a record yield. Once the yoghurt is ready it is pumped into plastic containers for market. Shortly we will be switching to shatter resistant and recognizable yogurt container. Here is Steve patiently filling one of over 200 pint containers. I help fill, seal, label and stack the finished product. Oh, and of course clean the vat.
Just as we were finishing with the yoghurt a big thunderstorm passed over dumping a good inch or two of rain in a matter of minutes along with marble sized hail. Having lived in the city for so long it is remarkable to hear the naked rumble of thunder rolling by like a giant bowling ball. We looked for a rainbow as the sun came out just as the was letting up but didn't see one.
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