Homemade Yogurt
One of the things I regret the most is ever exposing my kids to flavoured yogurt! It is high in sugar and it is really expensive! I am able to get them to sometimes eat plain yogurt if it's topped with maple syrup or honey and with fresh fruit stirred in. They will also eat it in a smoothie (which is essentially the above, just blended!). Not long ago I started making my own plain yogurt and I can't believe that I waited this long! It is dead easy and so much cheaper. I originally spent about $30 on a yogurt maker that works well, and if you would like to do that, just follow the instructions on the box and go for it. But I eventually wanted to make more yogurt at once, and not be constrained by the little pots my maker came with. Here is truly the easiest thing I've ever made ... give it a try ... you'll love it!
*recipe adapted from epicurious.com
To make homemade plain yogurt (add flavours after it's all made) you will need:
1 liter (4 cups) milk. I use 2% but any type works
1/4 cup plain yogurt of your choice (as long as it has active cultures in it)
(seriously ... this is all you need!)
step 1.
Pour milk into a pot and gently bring it to the boil, stirring a bit to avoid scorching on the bottom or forming a skin on top (If you forget and a skin forms, just skim it off).
step 2.
Let milk cool until you can put your pinky finger in it and it isn't too hot to touch (technically to about 110 degrees I think)
step 3.
Very gently stir in the 1/4 cup of yogurt, don't over mix, but do make sure it's mixed through ... I don't worry about it being perfectly smooth, just a few gentle stirs is fine.
step 4.
At this point you can either transfer it into whatever container you plan to store the yogurt in in the fridge (large glass jars are good. I use a snap lock glass container). Just make sure it has a good lid.
step 5.
Wrap the container in a tea towel to keep it warm and put in your oven ... I have a "proof" setting on my oven, but if you can turn the light on in yours with the oven off, that is warm enough. Let the mixture sit in the oven for 6 - 9 hours (I often do this first thing in the morning and take it out after dinner, or in the afternoon and take it out before bed. You can put it in overnight as well). I like to leave mine pretty long to get a really creamy yogurt.
step 6.
After the yogurt is done in the oven put it in the fridge to cool completely before eating.
Once you've made one batch of yogurt, all you need is to keep 1/4 cup to make your next batch. This recipe can be doubled.
One of the things I regret the most is ever exposing my kids to flavoured yogurt! It is high in sugar and it is really expensive! I am able to get them to sometimes eat plain yogurt if it's topped with maple syrup or honey and with fresh fruit stirred in. They will also eat it in a smoothie (which is essentially the above, just blended!). Not long ago I started making my own plain yogurt and I can't believe that I waited this long! It is dead easy and so much cheaper. I originally spent about $30 on a yogurt maker that works well, and if you would like to do that, just follow the instructions on the box and go for it. But I eventually wanted to make more yogurt at once, and not be constrained by the little pots my maker came with. Here is truly the easiest thing I've ever made ... give it a try ... you'll love it!
*recipe adapted from epicurious.com
To make homemade plain yogurt (add flavours after it's all made) you will need:
1 liter (4 cups) milk. I use 2% but any type works
1/4 cup plain yogurt of your choice (as long as it has active cultures in it)
(seriously ... this is all you need!)
step 1.
Pour milk into a pot and gently bring it to the boil, stirring a bit to avoid scorching on the bottom or forming a skin on top (If you forget and a skin forms, just skim it off).
step 2.
Let milk cool until you can put your pinky finger in it and it isn't too hot to touch (technically to about 110 degrees I think)
step 3.
Very gently stir in the 1/4 cup of yogurt, don't over mix, but do make sure it's mixed through ... I don't worry about it being perfectly smooth, just a few gentle stirs is fine.
step 4.
At this point you can either transfer it into whatever container you plan to store the yogurt in in the fridge (large glass jars are good. I use a snap lock glass container). Just make sure it has a good lid.
step 5.
Wrap the container in a tea towel to keep it warm and put in your oven ... I have a "proof" setting on my oven, but if you can turn the light on in yours with the oven off, that is warm enough. Let the mixture sit in the oven for 6 - 9 hours (I often do this first thing in the morning and take it out after dinner, or in the afternoon and take it out before bed. You can put it in overnight as well). I like to leave mine pretty long to get a really creamy yogurt.
step 6.
After the yogurt is done in the oven put it in the fridge to cool completely before eating.
Once you've made one batch of yogurt, all you need is to keep 1/4 cup to make your next batch. This recipe can be doubled.