This week I conquered my fear of home yogurt making!
I always thought it was going to be complicated or that I'd give my family some funky dairy-bred-bacteria poisoning or that I'd have to buy one of those expensive special machines that makes 6 very tiny (and not enough) yogurt cups for my large family.
But if you're thinking those same things let me just blow them out of the water for you.
THIS STUFF IS UNBELIEVABLY EASY TO MAKE!
We use yogurt a lot. We use it for smoothies, yogurt parfaits, when someone has an upset tummy, to counteract yeast infections if someone is on a medication, in place of sour cream in recipes, and a gajillion other things. So making my own supply to fill our demand is something I've wanted to do for awhile.
So without any further ado....
1/4 cup starter yogurt (any plain yogurt but it must say LIVE ACTIVE CULTURES on the container)
A clean glass jar big enough to hold a quart of yogurt
1 3/4 cups instant powdered milk
3 3/4 cups cold water
Whisk together your water and powdered milk. It's a stronger than usual ratio of instant milk to water because the richer the milk, the thicker the finished project.
Whisk in your yogurt.
Pour into the glass jar.
Heat oven to approximately 100 degrees and then turn off the oven and turn ON the oven light. The oven light will keep a nice warm temperature for the yogurt to incubate and the incubation process is what causes it to thicken and set. Place jar of yogurt inside the oven and let sit for 8-10 hours undisturbed or until yogurt is thick like store bought yogurt. Mine didn't set up as quickly as it said it would but I just left it in until it DID thicken. I put this in the oven about 8PM and let it sit until morning.
When your yogurt is thick enough, put it in the fridge to stop the incubation process and get it cool enough to eat.
Seriously. That's it.
To sweeten it up I stirred in a little honey and some vanilla when we were just going to eat it straight without using it for cooking. And you can use some of this batch as your starter yogurt for your next batch.
So that' s my contribution to the recipe swap this week. What's yours?
- Post a recipe on your blog with a LINK BACK HERE.
- Fill in the Mr. Linky with your name and recipe title and on the second line put the link directly to your recipe post, not your general blog address.
- Then go look at all the other links and get great ideas for next weeks menu.