Today a little break from politics

to make some home made yogurt.

It is actually criminal ( okay maybe not ) that yogurt is so insanely easy to make.

Finished product, yes just like store bought the spoon will stand up.

Half gallon of regular milk and a pint of cream to make a fuller thicker, richer yogurt. Keep stirring so it does not scorch to the bottom of your pan. That will lead to off flavors.

Take it all up to 180 degrees, let it cool to 115 degrees. This thermometer will come in handy in all sorts of cooking, from grilling meat, pan fryng to making beer, mead or what ever.

To that 1/2 gallon and pint add 3/4 cup of yogurt. Yes store bought yogurt is fine. It has to be unflavored and with live bacteria. No other ingredients. Milk and live cultures, that’s it.

I used Chobani, Fage is another one.

Once you stir in the yogurt, cover the pan with a lid and put in a 100 degree oven for 6-8 hours. Do not disturb as the temp swings can fiddle with your results. Put it in just before bed that way their is no curiousity.

You can also pour into canning jars and do the same thing. You want sterilized jars so once that are through the dishwasher and freshly taken out works. I just put the resulting yogurt in Pyrex dishes. with the lids on them, so I can take them to work or wherever.

Now your artistic side can come through. Add your flavoring, fruit, nuts what ever tickles your fancy. I use Soda Stream flavorings, so no added sugars. I usually add flavorings when I decide to eat some that way I don’t have a huge amount of one flavor.

So what does it cost?

Well milk here is 2.99 a gallon

Cream is 5.99 a quart.

Yogurt is 6.49 for 32 oz.

So 1/2 gallon of milk $1.50 = 16 oz of cream $2.50 plus 6 oz of yogurt $1.22 for a grand total of $5.22 for 86 oz of fresh yogurt. to buy this amount in the store would be around $17.50 and believe me its far better yogurt once you add the cream. You do not need to do that, I just like the texture, added flavor and fullness the cream gives.

Do NOT use aluminum pot or none stick cookware. Use stainless steel. I also suggest metal untensils as wood can carry off flavors from your previous meal.

One note the longer you “cook” the yogurt the more tang it will have, so if you like tang “cook” it longer.

You can also strain the whey out of the yogurt if you like a Greek Yogurt. This draws the liquid off, a collander and some cheese cloth will do. You will however loose some of the yogurt in the cloth and of cousre the liquid.

Well enjoy your yogurt, the difference in fresh vs store bought will amaze you.