The Long-Awaited, Much-Talked-About Yogurt Post

I love plain yogurt. I eat plain yogurt… everyday. And I really try to only eat organic animal products. So, at $3.50 per 32 oz organic yogurt container, my habit gets pretty expensive. (4 servings per container = 1.75 containers per week= $6.13/week) So in order to cut down on this cost, I started making it myself!

First off, let me say that this process is easy! All you need is about 15-20 minutes of active time, 1 hour of cooling time, and then 7 hours of sitting time.
Ingredients
– 6 cups 1% organic Milk
– ½ cup nonfat powdered milk (note: this is an optional ingredient that thickens your yogurt, especially when you use milk with lower percentages of milk fat)
– ¾ cup plain organic whole milk yogurt
Directions
1. Heat 6 cups of milk in a large saucepan over medium heat. If you have a thermometer, heat it until it reaches 175˚F. If you do not have a thermometer, heat it until it’s hot and giving off a good amount of steam but not yet boiling. (Think extra-hot latte)
2. While the milk is heating, place the ½ cup powdered milk in a 2 quart Pyrex dish (or whatever container you plan on storing the yogurt in)
3. Once the milk is heated, pour it over the powdered milk in the storage dish and stir to combine. Cover. Allow milk to cool at room temperature until it is between 110˚F and 120˚F. If you do not have a thermometer, let it cool until it hot to touch but you can leave your (clean) finger in it without feeling burned.
4. Once this temperature is achieved (usually after about an hour), mix in about ¾ cup of plain organic whole milk yogurt. Replace cover, and wrap in two dishtowels. Allow to sit at room temperature without being disturbed for 7 hours.
Voila! You’ve made your own batch of plain yogurt! Just refrigerate and serve!
When you uncover your yogurt, it should look nice and thick. To maintain the thickness, I try to pour off any liquid that may be sitting on top of the yogurt each time I scoop some out.
You can play around with different brands of yogurt, milk percentages, and powder amounts to achieve your desired consistency and flavor.
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One thought on “The Long-Awaited, Much-Talked-About Yogurt Post

  1. >I've made my own yogurt like this before too and it turned out AMAZING!! It actually tasted really fresh and was super creamy and delicious:) I haven't made it in over a year though, and I've lost my recipe, so I think I'll give yours a go this weekend!

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