February 15, 2012

Homemade Yogurt

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I know I’ve mentioned this, but since my family’s move in October, I have been VERY lazy in the kitchen.
Things I used to make at home, I have been buying.
Especially my kids lunch items.
Unfortunately, this comes with a BIG price tag along with a whole lot of unwanted sugar.
Today I decided to dust off my yogurt maker and get to work.
My  kids and I love yogurt, and the {healthy} ones at the store are very expensive.
Making your own not only is delicious, but it can save you BIG $$.
Even without a yogurt maker (very inexpensive piece of equipment), it is SO easy to do.
For the yogurt:
4 cups of milk (I prefer whole milk, but 2% works great as well – I do not ever use skim)
1/2 cup of yogurt (plain) – this is your starter
mason jars if you do not have a yogurt machine
Do:
Heat the milk in a saucepan until it reaches 185 degrees (you will notice tiny bubbles around the edges of the pan)
Cool the milk until it is warm to the touch
Mix in the yogurt (make sure you mix well)
Pour into your jars
Now you need to keep it at around 110 degrees (easy if you have a machine – just turn it on)
If not you can place your covered jars in the oven with the light on to maintain the temp
For softer yogurt keep warm for 6 – 8 hours
For firmer yogurt I recommend 10 hours
Refrigerate
Enjoy!
breakfast, lunch
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