yogurt 101
/Okay, so we all know that my 30th birthday was a bit rough. However, one thing that that really spruced it up was opening the package that my Dad sent me. He is a great gift giver. Last year for my birthday he bought me this. For Christmas he gave me my camera which many of you have asked about- a Nikon D40. This year for my birthday he sent me...
a yogurt maker! It is pretty sweet. You might be asking yourself, "Why doesn't she just buy yogurt at the store? Why go to all the trouble of making it yourself?" Well, a gallon of organic milk where I shop is about $4.50/gal. There are 16 cups of milk in one gallon. With 16 cups of milk you could make 18 yogurts. Eighteen yogurts that are organic, with no added sugar, and fat free (if you want them to be- I use 1%) healthy and CHEAP!!!
It really is super easy to make, here is how I do it:
First you need a yogurt starter or culture. I buy mine from the local heath food store. They store it in the freezer section.
Next you need to heat 4 cups of milk (culture directions vary) to 180 degrees or "just boiling". I clip a candy thermometer on the side of my pan to watch the temperature.
Once the milk boils, you then need to cool it somewhat in order to support the culture. Too hot and they fry, too cold and they are not "active".
To speed this process I pour the milk into a measuring cup that has chilled in the fridge for 30 minutes or so. The temperature range that you are shooting for is between 108-112 degrees F. This takes a while so its best to have something to do in the meantime (ie. dishes, laundry, chocolate eating, sit-ups). Don't forget to stir your cooling milk every now and then to avoid that nasty skin that can form.
I mix the yogurt culture with 2 T of powdered milk (in that little white bowl) to improve the consistency of the yogurt. My kids won't eat it if it is too watery. When the temperature is right, I add about 1/2 cup of the milk to the culture/powdered milk mixture and stir, stir, stir. When everything is dissolved I pour the cultured milk back into the measuring cup with the rest of the milk. Again, stir.
The hard part is over. Now just fill your jars- I use a funnel because without it I make a complete mess. Then, set the time to incubate. I usually keep mine in the machine for about 7-8 hours. I pretty much have it down to a science now. Get the milk into the machine by 3pm, its finished by 10pm, pop the jars in the fridge, and by morning...
Wha-la! Sunny peaches piled high on top of yogurt, sprinkled with Uncle Sam Cereal and drizzled with honey or my favorite Agave Nectar. Agave Nectar(again found at the health food store) is so great on waffles. My kids don't even know that I have replaced their colored corn syrup with this gem. Marvelous.
Three cheers for homemade yogurt! Thanks Dad.
