Would you like to know how to make yogurt from scratch? Don't worry; it is completely simple or I wouldn't be doing it. And if you have yogurt eaters at your house, it can make for significant savings, especially when you find a gallon of milk for $1.57.
First, heat up a gallon of milk to between 170- 180 degrees Fahrenheit. Stir while you’re doing this so it doesn’t burn and use a big pot so it doesn’t spill. See that clump of pepto pink? That's play dough. I used it to hold my thermometer in place while I stirred. I would recommend this little bit of ingenuity to you, except for the fact that *oops!* it once actually fell into my warm milk. So I can't actually recommend that bit to you, but it did work well the other times!
Add your starter and then stir it all around with a whisk to make sure it all dissolves into your warm milk. Today I’m using Mountain High Whole Milk Vanilla Yogurt as my starter. It makes for a smooth and creamy texture in your finished product. The vanilla adds a hint of flavor, but I’ve also done it with plain and that is yummy, too. Then pour it into jars. I use pints.
1 gallon of milk + your starter = 9 pints of yogurt.
Then you need to let it "incubate." I'm sure there are lots of ways to do this. I put the jars into a cooler with a couple pitcher's full of steamy, hot water. Near boiling seems to work well.
Let it sit for 4-8 hours or until the yogurt reaches your desired consistency. I leave it in for about 6.
See! Scrubbing down the outside of your cooler is optional!
Even if you don't think you like plain yogurt, you can find all sorts of uses for this stuff! Put it in smoothies, cake recipes, even substitute it for sour cream on your Mexican food! It's mild and delish. A dollop over hot cooked oatmeal with blueberries is divine!
My pickiest eaters will even down bowls of this with a sprinkling of brown sugar.
Even if you don't think you like plain yogurt, you can find all sorts of uses for this stuff! Put it in smoothies, cake recipes, even substitute it for sour cream on your Mexican food! It's mild and delish. A dollop over hot cooked oatmeal with blueberries is divine!
My pickiest eaters will even down bowls of this with a sprinkling of brown sugar.
So Happy Mother's Day and Happy Yogurt Making.
(Thanks for suggesting I make my own yogurt, Mom!
You're the best. Really!)
(Thanks for suggesting I make my own yogurt, Mom!
You're the best. Really!)
9 comments:
Glad this yogurt making is working out well for you. YOu can thank Grandpa for doing it years ago that gave me the idea.
I used to make this too. In Arizona during the summer the incubation period is easy I always just set it outside and it would hold the right temperature. I guess there is one nice thing about HOT AZ summers.
how interesting that you blogged this. I have tried a number of different ways to make yogurt and keep failing. I am even taking a class on it again this wednesday. I tried the crockpot method and the oven light method. I think I kill it with too much heat. I will have to try the cooler method now. Do you need to reheat the water in the pitchers part way through or will the near boiling water put in work for the entire 6 hours? Also, do you store the cooler in the kitchen or in the back yard in the sun??
I've got to get the method right!! help please.
cousin Sharalee
I'm impressed, I seriously don't know if I could tackle this one!
Awesome! Sounds like lots of savings with the homemade yogurt. Happy Mother's Day to you! Hope the re-financing goes well.
Shara,
I only fill up the cooler with water once and then don't open it for at least 6 hours. Everything indoor in the kitchen. In fact, I don't even know what temperature is ideal! I just know this has worked for me ;)
Also, do you like your thermometer? If its hard to read, that could be part of the problem. I just picked mine up at Target and use it for all sorts of things--meat, bread--and it works great.
I have had success with this method every time! Don't give up trying if you're a yogurt lover :)
Seriously, Nancy, it is easy.
All you need is a good thermometer, a gallon of cheap 1% milk and your favorite full fat yogurt for good consistency. I'll make some with you this summer.
Can you use fat free milk? You know me and weight watchers.... the less fat the better.
I am very excited about this! We have several serious yogurt eaters at our house and I cringe every time the lady rings up the $2.99 container. Thank you, Becky!
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