We're making Yogurt on Central Pa Live !
We've all heard lately about yogurt having more sugar than a Twinkie, or that certain brands use milk from cows feed GMO grains.
We've all heard lately about yogurt having more sugar than a Twinkie, or that certain brands use milk from cows feed GMO grains.
As parents, we want to feed our kids the best foods made with the best ingredients and by making your own yogurt, you can do just that.
Yogurt is a great source of calcium, probiotics and protein. The probiotics can help boost your immune system. Here is a link to the benefits of yogurt.
What you need:
1/2 Gallon of MILK -I use whole. There is less whey to strain out.
Live bacteria, either 8 oz of plain store bought yogurt or 2 envelopes of a powdered starter (also available on amazon)
Deep metal saucepan
Clean stainless steel or plastic utensils (Use warm soapy water and dry them). Other types may react to the bacteria.
Thermometer (though not necessary, very helpful).
Yogurt maker or electric pressure cooker.
INSTRUCTIONS
Preheat the yogurt maker by plugging it in. Put your starter yogurt into the container to warm it.
Heat the milk to just below boiling-180* (just until it starts to climb the sides of the pan)
Remove milk from heat and let cool to 110*
When milk is cooled add about a cup to the yogurt or starter in the yogurt maker or pressure cooker container. Whisk GENTLY to blend. (remember, yogurt is alive and needs to be treated gently). When the yogurt is dissolved, pour rest of milk in to the container and pour 3 times back and forth from the yogurt maker to the pot, and then back to the yogurt maker. It should be completely mixed by this gentle action. If not, GENTLY whisk any lumps.
Put the liner filled with the yogurt into the maker, top with the lid and let sit to incubate for 8-10 hours. The longer it incubates, the richer in probiotics it will become. It will also develop a more tart taste the longer it incubates.
Put the liner filled with the yogurt into the maker, top with the lid and let sit to incubate for 8-10 hours. The longer it incubates, the richer in probiotics it will become. It will also develop a more tart taste the longer it incubates.
Refrigerate immediately after incubation is complete.
When it is finished, you can use as is, or strain to make Greek yogurt. (The whey that drains can be used to replace liquid in baking recipes). It can be strained in a sieve lined with cheesecloth, a muslin bag, or a specially designed Greek yogurt maker like the one pictured below.
Top with your favorite fruits and grains. We like honey, berries, chia seeds and granola.
If you want to eat yogurt the way Greeks do, just put a dollop in a bowl and pour fresh honey over it, or make it into a wonderful Tzatziki!
The only sugar in this yogurt is the sugar that was naturally in the milk and fruit or honey.
Once you make your own yogurt, you will have a hard time eating store bought again!
If you want to eat yogurt the way Greeks do, just put a dollop in a bowl and pour fresh honey over it, or make it into a wonderful Tzatziki!
The only sugar in this yogurt is the sugar that was naturally in the milk and fruit or honey.
Once you make your own yogurt, you will have a hard time eating store bought again!
OTHER RECIPES USING YOGURT |
Yogurt Covered Blueberries on a Stick
Cool Off This Summer With Fruit and Yogurt
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