Make or Buy: Yogurt (from scratch)

It’s time to take yogurt to the ultimate level.  I talk a good game, and I’ve written about both frozen and flavored varieties, but lots of people make their own.  Why not me?

I’ve been wanting to make yogurt for quite a while.  It sounds easy enough, but nothing can be that simple, right?

Well, turns out it is!  Here’s how:

First gather all your tools and ingredients.

• 1/2 gallon of milk (I used whole milk for best flavor but you don’t have to)
• 1/2 cup “starter” yogurt with live cultures (grocery store yogurt is fine)
• dutch oven or other heavy pot
• candy thermometer (great because it clips on side but other type is fine)
• wooden spoon
• whisk
• small bowl

• Heat milk on medium high, watching thermometer.  Stir pot the whole time to avoid burnt milk on the bottom and take off heat when the temperature reaches around 190 degrees (don’t boil).

• Have sink filled with a couple of inches of cold water.
• Place entire pot into water to cool, stirring continuously, this time to keep temperature even throughout.

• When temperature reaches 105 to 115 degrees, remove one cup of milk and whisk it into small bowl with the half cup of yogurt until smooth.

• Now whisk this mixture back into the large pot with the rest of the milk.  
• Fit with lid and wrap the whole ensemble in a thick towel for insulation.

For the incubation period, you want to keep the milk in a warm place.  I used the microwave to heat two cups of water in a large mug to boiling point.  Then I shut my towel wrapped package carefully inside (avoid jostling) along with the heated water–which kept the interior nice and warm.

The cup of heated water is in the back corner.

Check on your yogurt after about 6 hours.  Taste for preferred tartness.  I let mine sit for 7 hours with happy results but you could go longer.

I’m not sure what it was about making yogurt that seemed so daunting initially.  I guess I assumed this was one of those unforgiving processes–where one false move can end in disaster.  But after my success, I’m thinking that, with a few more batches under my belt, I can probably ditch the thermometer and intuit the timing.

I can do this!  And when I do, the whole operation will take less time and trouble than driving to the store to buy it.  Make or buy?  Definitely make!

yogurt parfait with orange segments and chopped almonds

Advertisement

Make or Buy: Flavored Yogurt

I’m not quite done with the subject of yogurt.  It didn’t feel quite right to cross it off the list of blog topics with just one teensy post about frozen yogurt.  The truth is, we eat a lot more flavored yogurt than frozen yogurt.  And while you can find hundreds of different kinds at the grocery store, much of them contain a scary amount of sugar…and in some cases, thickeners, added colors and preservatives.

Check out the list of ingredients! This is yogurt?

  Flavoring plain yogurt at home can make a healthy food even healthier.
Here’s Sam’s favorite.

Lemon Yogurt

• 1 cup plain yogurt (preferably low-fat or full-fat for best flavor)
• zest of half a small lemon, washed well
• 2 tsp. fresh lemon juice (love those Meyer lemons)
• 1 T. maple (or agave) syrup
• 1/4 tsp. vanilla extract

Whip it all together and let rest for a few minutes for flavors to meld.

Another well-loved recipe is a riff on one included in a book I picked up at our library’s used book sale, Fit Kids! The Complete Shape-Up Program from Birth through High School by Kenneth H. Cooper, M.D.

Chocolate Yogurt

• 1 cup plain yogurt
• 1 T. maple (or agave) syrup
• 2 tsp. cocoa powder
• 1/2 tsp. vanilla extract

Whisk together and let sit for a few minutes for flavors to meld.

Delicious and chocolatey, this makes for a nice after dinner dessert should one be needed.

Another good sweetener is 100% juice concentrate.  Remember that apples made the top of the Dirty Dozen list of most heavily pesticided produce, so buy organic apple juice concentrate.  And, of course, fresh fruit is the very best possible choice of all.

Eat it for breakfast or pack it in a lunch box, have it for a snack or dessert.  Easy enough for the kids to make themselves.  Pretty all around great.  Definitely make.