I apologize yet again for the huge break in postings. You see, a few days after my last post, I broke one of the bones in my foot playing with Callie. It has been very difficult for me to spend a lot of time cooking since cooking requires standing, and standing is difficult without the use of one foot. And I haven't been able to do a lot of working out, except the playing card workout described in the last post, since every workout I know is basically impossible with a cast on your foot. This means no blog posts for you guys.
Anyway, a few weeks ago, I read online about how to make homemade greek yogurt. I am a HUGE fan of greek yogurt, I eat it all the time. It is fat free or very low in fat, has twice the protein of regular yogurt, and typically has a lot less sugar and other additives. But it gets really expensive, the kind I eat is close to $4 for a 16oz container. So if there is a way to make it at home cheaper, I'm all in! And it was an easy process that required minimal cooking. It takes a while, but thats mostly just letting the cultures in the yogurt do their job. And it was delicious! My first batch got some water mixed in from when I strained it, so it didn't get as thick as the store bought kind, but I'm ok with that.
I made a half gallon batch, because I'm just feeding myself. The yogurt will last 7-10 days in the refrigerator. And you can save 1/4 cup of your homemade yogurt as the starter for your next batch. From 1/2 gallon milk, you should get about 30oz prepared yogurt. A half gallon of organic, hormone-free milk cost me around $2, so I'm making this for about a quarter of the cost of buying it at the store. And I am able to control the quality of the ingredients I use, always a bonus!
So here's what you'll need:
- 1/2 gallon pasteurized milk (I used skim. DO NOT use ultra pasteurized, it won't work)
- 1/4 cup prepared greek yogurt, at room temperature (I prefer Fage, but use any brand you like. DO NOT use a greek yogurt with any kind of thickener, make sure the only ingredients are milk and live cultures)
- large, heavy-bottomed stock pot
- colander, lined with cheesecloth or damp papertowels
- bowl, large enough for the colander to sit in the bottom
Step1: Place milk in a heavy bottom sauce pan Heat over medium heat until the milk just starts to boil. Use a thermometer to ensure the milk reaches 180 degrees F.
Step 2: Remove milk from heat and cool to 110 degrees F. Once the milk cools, stir 1/3 c milk into the yogurt, then pour the mixture back into the milk. Stir.
Step 3: Cover the milk and wrap the entire pot in a towel. Let sit for 8-10 hrs. DO NOT open the pot to check on it, just let it go. I let mine sit overnight so I didn't look at it.