So I was feeding my kids snack yesterday and realized my kids live on dairy. Yes we have 20 acres but no cows or even goats. But when we did have goats we had a lot of milk and drinking milk is not the fastest way to get it gone. My kids like cottage cheese, yogurt and cheese. Now seriously I don't see the kids eating goat cheese at all. Not only that but I am paying a fortune for Stoneyfarm organic yougurt because they are the only yogurt in my local store made with whole milk. Since my kids are sitting at the 25% for height and 10% in weight I am willing to pay for the whole milk... but dang they are expensive. So i had an epiphany, what if I tried making homemade yogurt? I have an abundance of milk and just happened to have a vanilla greek yogurt in the fridge. So i found a recipe, dh watched a few people make yogurt on youtube, since I didn't know where I could put it to have it settle I watched them use crock pots, setting on the counter in blankets, and in the oven. In the end we used the oven. The yogurt turned out good, here is the recipe and a picture.
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HOMEMADE YOGURT
Read more about it at www.cooks.com/rec/view/0,1961,142161-226201,00.htmlContent Copyright © 2011 Cooks.com - All rights reserved.');
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Read more about it at
www.cooks.com/rec/view/0,1961,142161-226201,00.htmlContent Copyright ©
2011 Cooks.com - All rights reserved.
Yogurt making is a fun and creative experience and an
excellent quality yogurt may easily be made at home at a great savings over
store bought.
Any kind of yogurt containing live active cultures may be used as a starter,
such as ACTIVIA®, DANACTIVE®, Greek Yogurts, Kefir, etc. Try different brands to
suit your needs and to find those that yield the best results.
In making yogurt, it's especially important that all utensils and equipment
be scrupulously clean to create a friendly environment for the yogurt culture to
thrive without competition.
Homemade Yogurt:
1 quart
milk1/4 to 1/2 cup non-fat dry milk
powder1/2 cup plain unflavored yogurt (such as
ACTIVIA®)2 tablespoons cream
(optional)
In a medium saucepan, combine all
ingredients except yogurt. Two tablespoons of cream (or more) may be added to
the basic recipe for a richer, creamier dessert yogurt or frozen yogurts. For
everyday yogurt or yogurt that is to be used in baking, the extra richness is
not needed.
Heat milk,
uncovered, over low heat, gradually bringing it nearly to a boil. Tiny bubbles
will form around the edges of the pan; the milk should reach a temperature
between 185-190°F.
If the milk is brought up to temperature too quickly, the bottom of the pan
is likely to scald. It is important not to allow the milk to boil. Remove any
milk which forms a skin on the surface.
Remove from heat and allow milk to cool for about 20 minutes, or until the
milk reaches a temperature of between 100-110°F. Stir in approximately 1/2 cup
of active live culture yogurt or yogurt starter.
Transfer the yogurt mixture to a good quality thermos or a yogurt maker and maintain
the temperature of about 100°F for 4-10 hours. A longer fermentation period will
yield a more tart yogurt. Leave the yogurt undisturbed or it will not thicken
well, and keep it free from drafts.
Refrigerate until ready to use. Flavor as desired, adding crushed, dried or
fresh fruit or fruit
cocktail, sunflower or pumpkin seeds, Grape-Nuts, blueberries, strawberries,
raspberries, etc.
Use homemade yogurt for baking in any recipe calling for buttermilk, sour
cream or yogurt; it adds wonderful flavor and nutrition to quick breads,
muffins, pancakes and yeast breads.
Another useful purpose for homemade yogurt is yogurt cheese. To make yogurt
cheese, drain freshly made yogurt in a cheesecloth hung in a cool place; this
can be used in many recipes as a healthy substitute for cream cheese.
Save half a cup of the unflavored yogurt as a starter for making the next
batch.
This yogurt is an economical way to produce quality yogurt for diet plans
which include daily consumption. The starter only needs to be purchased infrequently in
small amounts, and the yogurt strain can often be maintained indefinitely if you
make yogurt often. Use each batch of reserved starter within 5 days or start
again with fresh starter.
It's a good plan to purchase an 8 oz. container of yogurt for a new starter
once every 1 or 2 months, or when your own strain seems to be getting weaker
(the yogurt will not thicken as well). Dried active culture is also available in
packets and may be kept on the shelf in case you run out of fresh starter.
Ball 1/2 pint can or freeze jars, either plastic or glass, make excellent
single serve containers for storage. Some yogurt makers come with glass storage
containers; others make 1 quart batches rather than single serve portions.
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