How to Make Homemade Yogurt
|Homemade Yogurt … the final product! YUM!|
After incubation period, line colander with coffee filter and place over bowl. Pour yogurt into lined colander and strain in the refrigerator until desired consistency (3-4 hours). They whisk until smooth. No worries if you forget and strain for longer you can always add some whey back in while whisking.
|milk heated to 185 degrees|
|milk cooled to 110 degrees in cold water bath|
|yogurt after overnight incubation|
|straining for a thicker yogurt|
|… after straining for 5 hours|
I loved the way she informed me there really has been no way you can screw this up, this very reassuring!
Updated 5/14/2015 – The process really was very simple and only required a total of 30 minutes of active participation. The Yogotherm sat on the counter overnight and I made sure to have the colander ready to go for the morning. During the scramble to get out of the house, I poured the yogurt into the lined colander and made room for it in the refrigerator, knowing we could try out the yogurt with our lunch when we arrived home today was well-anticipated! We were not disappointed one bit!
Cost Comparison: $0.80 for 32 oz of homemade yogurt VS. $1.89 for 32 oz store bought
A half a gallon makes 32 oz of yogurt, so really it comes down to how much you spend on your milk!
Updated 5/17/15 – Needless to say but the yogurt is gone as of Friday (lasted us 2 days!), we can dominate a 32 oz yogurt in one setting! After talking with my sister about the longevity of homemade yogurt she felt it would last at least a week and probably longer … her family consumes it fast enough she has never had it go bad.
Today’s Question: What is your favorite yogurt flavor?