Friday, May 27, 2011

Yummy Yougart - For Ms Breanne

My kids eat yogurt like it is going out of style. I was spending about $6 - $10 a week on yogurt before I decided to try making my own. To say I was a little intimidated would be an understatement . To my surprise (and the hubby's) it was a success. The first batch was a little runnier than we liked, but with a few adjustments we came up with a recipe that was easy and worked really well.

I have had a few friends ask for the recipe so I thought I would take some pictures and blog! Also I will include a price comparison at the bottom.

Things you will need:

Large pot

8 cups of milk or approx 1/2 gallon

yogurt starter

candy thermometer

powdered milk (optional)

sugar (optional)
flavorings (optional)

1. Pour 8 cups of milk into a large pot. Attach candy thermometer so it is in the liquid but not touching the bottom of the pan.

2. Add 1 cup of powdered milk. The powdered milk is optional, but it does make a thicker yogurt and adds to the protien content of the yogurt. Turn the burner on low, I usually put it between 3 and 4. Whisk until all of the powdered milk is dissolved. At this point you can add sugar. Homemade yogurt is very tangy if left unsweetened, but some people like to add honey when they eat it. I add about 3/4c of sugar to the milk and stir.

3. No is the waiting game, you have to bring the milk SLOWLY to between 185 - 200 degrees. I say slowly because if you burn the milk you have to start over. I have never had a problem with putting the burner on a low setting and stirring occasionally (about every 1-2 min). I usually take this time to do dishes or something else in the kitchen. It takes about 20 minutes for this step.

4. After you reach 185 - 200 degrees you ill take the pot off the burner and let it come down to 118-110 degrees. I am not a patient person so I pot it in an ice bath. Run some cold water in your sink, throw some ice in and put your pot into the sink. Watch carefully and stir occasionally, it takes about 5 minutes for the temp to come down.

5. Once the temp is between 118-110 degrees take approx 1 cup of the milk and add your starter. I used Dannon all natural plain greek yogurt. After your first batch you will take 1 cup of your yogurt and set it aside for your next batch. Mix the starter and milk well and then add back to the pan, mix well. The purpose of the starter yogurt is to add the good bacteria needed to make the yogurt.

6. Put a lid on the pan and wrap in a blanket. Put this in an over with the light on for between 6-12 hours. This is where you have to experiment and see what you and your family like. The longer you leave the yogurt the tangier it will get. It will also get thicker. My kiddos don't like it too tangy, but they do like it thick so I have added a step. We remover ours between 6 and 7 hrs.

7. take out your starter for next time and add any flavoring you like. Our favorite right now is lemon, but the sky is the limit. Some choose to add flavoring as they put it into individual cups so you can make a variety at one. Whatever works for you!

8. Line a colander with coffee filters or cheese cloth and set over large bowl. Now pour in the yogurt, it will be runny. This step drains the whey off of the yogurt and makes it much thicker. I put mine in the fridge for this step because I don't want it to get any tangier. Usually between 3 - 5 hrs later it is the right consistency for me. Remember if it gets too thick just add some of the whey back in and mix well.

9. We divide into small containers for lunches and ENJOY!!

I know this seems like allot of work, but its really not. About 20-30 minutes of actually watching and stirring occasionally and the rest is waiting. As for the cost comparison:

Store bought Yoplait - $0.50 per serving ($0.40 if I have a coupon)


milk - $1.50 for half gallon

powdered milk - $1.00 ( this is about $3 and enough for at least 3 batches)

sugar and flavorings - i don't use enough to figure into cost

TOTAL $2.50 and I get about 10 containers = $0.25 a piece

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