This summer
we started making our own yogurt. Right off the bat, today's green little thing seems
like a big deal but it really is easier than it appears! It's one of
those little things we make at home to reduce our environmental impact. I
know it’s easy to just pick up a tub of it from
the local grocer so let me explain why we bother.
First off,
and most importantly for me, I don’t like that stuff from the store. I actually thought I just didn’t like
yogurt. Boy, was I wrong! I just don’t like “low fat” or flavored
yogurt. It was always either too tangy or too fake-tasting for me.
This last part might be from all the ingredients in that little tub. This way only uses milk and yogurt
cultures. (I don’t know about you but I
can pronounce both of those ingredients, which is something I look for in my
food.) Anyway, I had heard that it
tastes better when it’s homemade so I thought if Mr. Green Stuff would help,
I’d give it a try.
Secondly,
there’s no plastic waste. (Yeah, for reducing plastic consumption!) Well, there is that little plastic lid from
the milk. We drink milk that comes in
returnable, glass bottles but if you can’t find that hopefully yours is
recyclable. I store the finished yogurt
in glass jars that I reuse each time I make it.
Finally,
making it from home is much, much cheaper.
I’ve figured out that a homemade batch (and it does make a lot) comes
out to about a third of the price of the cost as my hormone-free,
antibiotic-free milk brand’s yogurt in
the big tub and less than half the price as the individual serving sizes.
Without further
ado, here’s what you need:
- Half gallon
of milk (I recommend whole milk for it’s creaminess)
- ½ cup of
yogurt with live, active cultures (I
initially used store-bought yogurt now I just save ½ cup from the last jar I
make)
- 5
sterilized pint jars (my favorite are old peanut butter jars because of their
wide mouths)
- Stock pot
- Thermometer
- Kitchen
sink ;)
- Cooler
Here’s
where the magic happens:
Pour your
half gallon of milk into your big stock pot.
Heat the
milk to 185-190 degrees Fahrenheit. Stirring occasionally.
While milk
heats, fill your sink a few inches with ice water.
Place
stockpot with HOT milk into ice water to cool milk
to 120 degrees Fahrenheit. Stirring
occasionally.
While the
milk cools, pour hot water (about 120 degrees Fahrenheit) into your cooler a
few inches deep. Close the lid so the
water stays hot. (You may have to add
more later.)
Whisk in ½ cup
of your yogurt starter (either store bought or homemade) into 120 degree milk. I try to time it so that I can open the last
jar of homemade yogurt at the time I make a new batch.
Pour
thoroughly whisked milk/yogurt mixture into sterilized pint jars (your
dishwasher probably has this feature but if not boil them) and seal tightly
with lids.
You’re welcome to use larger
jars. I prefer the smaller size so I
don’t have to stick my whole hand into the jar to get the last serving of
yogurt out of it.
Place jars
into cooler with 120 degree Fahrenheit water bath. I try to get the water right up to the neck
of the jar so all the yogurt is covered.
This helps “cook” the yogurt more evenly.
Close the
lid of the cooler.
Incubate at
least 4 hours or overnight then move your yogurt to the refrigerator. The longer it incubates typically makes it
thicker but it should thicken up a bit more when it cools in the fridge.
It will not thicken to “Greek” style
yogurt. That requires an extra step, which we have not attempted yet.
Once you’ve
opened a jar, please eat it within a week.
Unopened yogurt can usually keep for about a month. (Ours has yet to last that long!)
Remember,
the first time for a new recipe is always the hardest. I promise it gets easier!
At this
point you can flavor it with vanilla, honey, jam, or however you like. I leave it plain (and this from the girl who
“didn’t like yogurt” last season), throw in some fruit (I miss
blueberries), and top it with some of my homemade granola.
What’s your
favorite yogurt dish?
Peace,
Stacey
To follow other
"31 Days" journeys, check out The Nester. She's hosting
this party. Thanks for the motivation to join this year.
Today, I'm also linking up with Foodie Friends Friday.
I started a Facebook
page for my blog. "Like" it if you're so inclined.
