When you feed a big family you cut corners where you can.
When you have a bunch that eats strictly organic it’s even more of a challenge to keep the food costs low.
Making your own yogurt is no more expensive than the milk it costs to make it.
It tastes great, can be mixed with honey or agave and fruit.
Hubby eats it everyday mixed with a drop of vanilla.
low-fat milk makes a firmer yogurt.
Higher fat milk makes a creamier yogurt.
The only kitchen tool you will need is a cooking thermometer.
Now eat like Hoo does and make yourself some healthy yogurt!
This is gmom and Hoo, and even Cujo coming to you from chilly B’more.
The leaves are fallin’ here.
Be safe out there.
Heat up milk to 185 degree F. This is just to the point when milk starts to froth. You have to stir it constantly to make sure it doesn't scorch. Some people use a double boiler to avoid burning the milk but if you keep stirring you won't have a problem!
Heat milk to 185 F being careful not to burn it. Stir often and watch carefully.
Let milk cool down to 115 F before adding your starter yogurt.
Once the milk has cooled to 115 F stir in 2 tablespoons of plain yogurt containing active yogurt cultures.
Pour cooled milk now infused with active yogurt cultures into clean containers.
Hoo is helping to put the heating pad into the bottom of the cooler and covering that with a dishtowel. Hoo loves his organic homemade yogurt!
Put your covered yugurt into the cooler to set on top of a heating pad set on low. The yogurt must be kept warm at a temperature at about 110 F.
Once the yogurt containers are in the cooler turn the heating pad on low. It will take 7 hours for the yogurt to culture and set.
Leave the yogurt to set for at least 7 hours. It will be custard like. The longer you leave it beyond 7 hours the more tangy it becomes. You may notice a slightly greenish fluid on top. That's normal and safe. You can pour it off or stir it into your yogurt before eating.