Thursday, April 1, 2010

Thrifty Thursday!

Thrifty Tip #19:  Don't throw out that milk!  Make yogurt!

Okay, so I don't know if you're ever like me...sometimes I over-shoot on the milk purchasing. (sometimes I under-shoot too!)  I hate throwing out milk that I think is getting close to spoiling, but I've never really had a great idea for using it up quickly other than to make pudding--which no one needs in gallon quantities! 

We also had a little dairy situation going on with Little Man Mac:

This sweet little man *loves* him some yogurt.  By some, I mean like 3-4 cartons...we've woken up to a table full of yogurt cartons only to find out he got a little hungry in the night and had himself a snack!  Crazy boy!  We now have a rule that he has to ask first--even if it's in the middle of the night and 2 cartons are the limit!

So, one day as I was mindlessly meandering about the beautiful pages of Tastespotting, I came across fantastic instructions for homemade yogurt.  I was skeptical but yet curious!  Making yogurt could kill two birds with one stone, figuratively speaking!  No one is killing birds here, people!  At least, I hope my boys have not crossed that bridge of crazy boyhood yet!

These are the instructions I followed.   The writer is super charming in her instructions.  You should check her out!

I'll give you the instructions here, too.  It's so unbelievable easy!  We've been enjoying this yogurt with fresh strawberries and honey all week!

You'll need 3 quarts of milk (I used 1% but you can use 2% or whole for thicker yogurt), 1/4 c. active plain yogurt, juice from 1/2 lemon (optional).

First, pour 3 quarts of milk into a stainless steel pot. 
Heat milk just to scalding--there will be bubbles around the edges but not quite a complete boil (approx. 140 degrees).  Meanwhile, preheat oven to 200 degrees.
Take milk off stove to cool.  In a small bowl, mix 1/4 c. yogurt and lemon juice.

When milk is cool enough to comfortably keep your finger in it for 10 seconds, (a little gross, I know!) add the yogurt and lemon juice mixture. Stir well.  Cover pot and wrap in a large bath towel.  Turn off oven and place covered pot in the oven.
Now, it's very important to keep the oven door shut and leave the yogurt to rest for 6-12 hours.  I think the longer you leave it, the creamier and thicker the yogurt will be.
After twelve hours, this is the transformation you'll find in your pot:
I used a spoon to scrape off the top layer and strained the rest of the clear liquid off the yogurt by straining it all through a piece of cloth (like cheesecloth) in a large colander.
The results:  thick, creamy, tart yogurt!  It tastes so good with fresh strawberries and honey!

Try it!  You'll love it!

6 comments:

peter marie said...

Thanks for posting this! I'm excited (and nervous) to try it. Whole milk yogurt will be so full of calories and fat for my skinny girl...perfect. :)

Mama Foster said...

yay thanks for posting this! im definately going to have to try this! it seems less scary to me now that you have done it!

une autre mère said...

Wow! I didn't even know one could make homemade yogurt. You have opened my eyes.

And seriously, McClain is brave! My girls would never venture out of their rooms in the middle of the night because they'd be too scared of the dark! I'm even a little scared to get out of my bed in the middle of the night sometimes... I guess my older brothers have forced one too many scary movies on me... :)

Katie@The Baby Factory said...

That is AWESOME!
I am totally trying this!

Amy@My Front Porch said...

I'm intrigued...but wondering -- is it dangerous to make something like yogurt on your own? I mean -- and I am speaking very ignorantly here, but I know yogurt has bacteria in it -- so how do you make sure it's good and not harmful? I mean, obviously you guys aren't getting sick so I guess that's a good indicator -- but I'd be so scared I'd mess it up and kill us all! Cleary I have very little confidence in my cooking skills :)

Choosy Beggar Tina said...

The yogurt looks LOVELY! I'm just thrilled to bits that you stopped by to try our recipe, and even more so that you were as happy with the results as we were. Way to go, Londa!