about a year ago i got the wild idea of making my own yogurt. i've loved yogurt since i was a kid, and recently i decided i didn't want all the preservatives and aspartame chemicals and what not in my yogurt.after researching on the web, i bought the Salton YM9 1 Quart Yogurt maker. It's electric, you plug it in. You prep a mixture of milk and powdered milk to a high temperature and let it cool. You need a candy thermometer to make sure you hit the temperature marks. I use organic milk. Then, add 1/2cup of yogurt, with live and active cultures, to the milk mix as a starter. I've been using organic non-fat greek yogurt, which rocks. You put the yogurt/milk mix into the yogurt maker and let it "cook" for 6 - 9 hours, depending on how tart you like your yogurt. Then you refrigerate.
I haven't run the numbers, but i think it might be a money saver. I only buy a little of the best organic yogurt and use it to make a quart, and then use a 1/2 cup of that to make one more batch the next week. I am buying organic milk anyway for granolas, cooking, chai tea, etc.
Homemade yogurt may not have consistent texture throughout (compared to store bought), but i've never had a batch turn out terrible or inedible. It's always been tasty.
My version of the fruit-on-the-bottom yogurts, winter recipe:
- 2 handfuls organic frozen berry medley (from Trader Joe's) in a pyrex container, microwave till warm.
- add dollups of the homemade yogurt on top.
- if you need more sweetness, add honey* or a little sprinkle of brown sugar. or maple syrup.
- toss some slivered almonds on top
- sometimes i add a handful of my homemade granola (recipe to come soon)
* i'm currently using a bottle of Sourwood honey from Seven Sisters, in Coker Creek Tennessee. DC picks some up from a farm stand every year on his dirt bike trip to Tellico.
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