The Joys of Homemade Yogurt

Tuesday, November 29, 2011

I love yogurt, but I hate how much it costs in the grocery store.  Especially Greek yogurt, which is my absolute favorite kind of yogurt because it is high in protein and low in carbohydrates.  For these reason, Greek yogurt works really well in my diabetic meal plan.

I have read the blog posts that explain how to make yogurt using a crockpot slow cooker.  There are also posts that explain how to make yogurt in your oven too.  I have to say, these methods seemed easy for a single batch, but for the amount of work involved, I didn't see these methods as doable in the long run.

Recently I have realized that I need to include more yogurt, and the helpful bacteria living in the yogurt, into my diet.  I didn't want to blow my food budget trying to do this.  So in a moment of clarity, I decided to buy a yogurt maker on Amazon.com. I also purchased packages of yogurt starter.

So far I have made two batches and I already know I made a good choice.

I picked the yogurt maker with the glass containers, because I love how glass is non-porous and easy to clean.  I also think glass transfers the heat from the yogurt maker base better versus plastic.  I also like having seven 6 oz. individual servings in the refrigerator, all pre-portioned and ready to eat in the morning.  

Here is the recipe I am using to make my yogurt:

Selena's Thick Custard-style Greek Inspired Yogurt
42 oz. whole mix
10 Tbsp. nonfat milk powder
1 packet yogurt starter mix

Pour the milk into a microwave-safe bowl and heat on HIGH for 8 to 10 minutes, until the milk reaches a temperature of 180 degrees F.  Add the nonfat milk powder and using a whisk, stir to combine.

Allow the milk to cool on the counter, until the temperature reaches 115 degrees F.   If applicable, remove the skin that formed over the milk as it cooled.  Pour out one cup of milk and add the packet of yogurt starter mix.  Stir until combined, then add the milk back into the bowl and stir with the whisk.

Pour the milk into the yogurt making containers, set them onto the base, cover with the lid and turn the yogurt maker to the ON position.  Allow the milk to develop into yogurt for 10 to 12 hours.  The longer you allow the yogurt to cook, the tarter the taste.  To stop the process, refrigerate immediately and allow to cool for at least three hours before consuming. 

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