Friday, May 1, 2009

My favorite way for making Yogurt

I love yogurt, and I have for a long time. So, one day, I wondered if it was remotely possible to make your own, and you probably know that it is! I've tried a few different ways, and let me share with you my favorite way. And it's really easy, that's why I like.

What you need:
-2 glass jars, glass is much better than plastic
-a pot, or something to heat your milk in
-7 cups of milk, you'll be heating the milk to 180 degrees, which basically pasteurizes it, unfortunately
-1/2 cup of yogurt starter, from a previous batch or from store-bought yogurt without thickeners. Apparently, after a while you'll need to buy more yogurt because your culture will weaken.
-1/2 cup of dried milk powder to thicken
-a small cooler
-2 heat packs. I'm not sure what they're called, but ours are socks filled with corn.

That looks like a lot, but you probably already have most of that.

This is how I do it. And your yogurt will be thick, because of the milk powder!

1 - Heat the milk to 180 degrees in a pot. I use a saucepan. Like I mentioned, this kills all the good bacteria. I wish there was another way. If there is, then I don't know about it. If you have access to milk from grass-fed cows, then that is best. It's good to heat the milk slowly because it doesn't damage the milk as much. I usually heat it on medium heat, which is probably to fast, but I'm usually in a hurry.

2 - While the milk is heating, add the 1/2 cup powdered milk. Whisk it around and if you have any clumps, scoop them out. If your not careful, then the milk will scald at the bottom. But if it does, then don't worry about it.

3 - Once the milk reaches 180 degrees, take it off the heat and let it cool. I pour it into a big glass measuring cup.

4 - Get your yogurt starter out so that it can be warming up so it doesn't shock the milk.

5 - Let the yogurt sit until it reaches 100 degrees.

6 - Once it reaches 100 degrees, whisk in the yogurt starter.

7 - Have your heat packs ready by microwaving them for three minutes.

8 - Pour your milk-yogurt mixture into glass jars. It takes two large mason jars for me. It works out well.

9 - Put the jars (with the yogurt) into the cooler (like this one).

10 - Let is sit for 8-10 hours (or however long you prefer) and then enjoy!

You can add fruit, vanilla, jam, or sugar if you can't stand the sour taste. I drink kefir everyday, so the sour taste in the yogurt is nothing.

This recipe makes about 64 ounces of yogurt, which costs:

- Using pasteurized/normal grocery store milk ($1.59 where I live)-- about 60 cents

- Using organic milk ($3.00)-- about $1.50

- Using grass-fed, raw milk ($6.00)-- about $3.00 for 64 ounces!

The cheapest yogurt that you can buy here in the grocery store can be as low as $3.00 for 64 ounces. And that yogurt is dirt cheap. Most brands are about twice that, depending on what size you get, and what brand.


Lauren said...

Yogurt with a yogurt maker? Looks great! Thanks for sharing this little tutorial.

Kyle said...

I don't have a yogurt maker, so I have to make do without. I hope it helped! :)