homemade yogurt

After borrowing a friends thirty year old yogurt maker last winter, I was hooked.  Homemade yogurt is so much better than what you can buy at the store...that being said, Brown Cow whole milk plain with cream on top can replace an ice cream sundae with me any day!

I grew up on sugar laden brands, always sweetened for some flavor, whether it be vanilla or supposedly real fruit.  When I embarked out on my own, having read the benefits of plain yogurt, after one bite, I couldn't believe what I had been missing.  Its versatility is key, for one thing.  Plain yogurt can be used as sour cream in recipes or on baked potatos, or a mexican dish; I've used it to replace applesauce in recipes.  It can be used in smoothies, over granola, under crumbled graham crackers for a special treat, and into beautiful parfaits for any princess at the breakfast table.  You just really need a good yogurt if you can't get yourself to like plain.  Low or no fat is a joke, you need the whole milk, whole fat yogurt if you want any flavor and the fat is good for you if you're not eating other bad-fats (margarine, unhealthfully made baked goods, processed and packaged snacks, potato chips).

Okay, off the soap-box, BUT, if ever you'd like me to jump back on, just let me know and we can chat.

I purchased a 32 oz Salton yogurt maker off ebay last year, new, and it worked about 50% of the time.  Because none of the 'conditions' had changed, I couldn't figure out what was going wrong.  I went so far as to use a thermometer to test the heat of the milk ( and I rarely use instruments like that), and still, wasted milk.  If I remember during that moment of finding the milk having not set into yogurt that I am a resourceful kind of gal, I will let it sit another 24 hours and strain it with cheesecloth, turning it into cream cheese/yogurt cheese.  If I don't remember during that moment of finding the milk having not set into yogurt that I am a resourceful kind of gal, I hastily toss it into the sink, wishing I had my own milking cow in the backyard due to the cost of wasting those 4 cups of milk.  So, I started buying yogurt culture at the co-op, thinking that would be impossible to screw up, and clearly it is not impossible as about half the time the yogurt doesn't set with this either, and the cream cheese from it doesn't taste nearly as good as the recipe without the yogurt culture. 

Enter a few more yogurt recipes tried this way and that, and I have landed on the one and only, easy as pie homemade yogurt recipe of all time.  Why I never opened my Naturally Gluten Free Cooking up to its miscellaneous section, one will never know.  I happened upon it recently, gave the 2.5 step recipe a try, and I am now totally converted.

Anyone want a 32 oz. Salton yogurt maker?  It needs a good home.

My favorite way to eat this yogurt is with a spoonful of either honey or maple syrup, and a handful of fresh, roasted nuts.  It may simply be the worlds most perfect meal.

Homemade yogurt

2 1/2 cups whole milk

2 tbsp nonfat dry milk powder (totally optional)

1 tsp plain whole milk yogurt

In saucepan, bring the yogurt to 180 degrees (yes, if I remember I use my thermometer, if I don't remember, I was given a great tip from a friend:  if you can't hold your finger in the hot milk for ten seconds, it is hot enough to take off the heat.  Once you can hold your finger in the hot milk for ten seconds, the milk is ready for stirring the yogurt into.  This totally works.), then take pan off heat and allow to cool until 112-120 degrees.

Have a clean 1 qt jar filled with hot water waiting on the side.

Using a whisk, beat the dry milk powder (again, optional and I believe helps to thicken the yogurt) and yogurt into the milk.  Pour into the jar, cover, and leave in a warm place for a few hours or overnight until firm.  If my house is feeling cool, I'll turn the oven to warm and place the jar on the stove above.

Store in fridge...I like to take a tablespoon out and keep in a small jam jar once it's set, so I never have to remember to set enough aside to make the next batch.  This recipe is easily doubled as we'll blow through this in a day easily.

Todays yogurt was eaten for lunch with chunks of fresh peaches, ground walnuts and a dabble of honey.  Just says summer, doesn't it?

What are your favorite yogurt combinations?

Comments

[Stephanie]

Just thought that I would share....I have used the yogurt starter from Williams Sanoma and it works every time in my yogurt maker. I do use the thermometer to make sure the milk is at the right temp and always use whole milk. Don't give up your yogurt maker yet--- try the yogurt starter. :)

[Cheryl]

My daughter recently started making yogurt with coconut milk and a dairy free yogurt starter for her son who has dairy allergies. After reading your post, I think I better get with the program and start making yogurt myself! Thanks for the recipe.