Yogurt that you make yourself is oh so easy and oh so satisfying.
It is so easy to make yogurt, and you probably already have all the ingredients in your kitchen.
It just takes a small amount of prepared yogurt to use as a starter, some milk, heat and time to let it develop.
(scroll down to the recipe for a tip that makes for easier clean up)
I have done this for years, inspired by “The Homemade Pantry” by Alana Chernila. Just a few tweaks to her method and I came up with a system that works for me. I tried other techniques before I discovered this one. Letting it sit in an oven overnight with the light on. Using a slow cooker and wrapping it up in a towel to keep it warm. I was never satisfied with the results. Until now.
For the best results, use whole or two percent milk Anything with a lower percent of fat resulted in a chalky tasting yogurt.
Depending on how thick you like your yogurt, you may want to strain it for a product more like a Greek yogurt.
Why the two jars? One to eat from and one to use as a starter for your next batch. Also, I could not fit all the yogurt into one jar that would fit into my cooler 🙂 . Make sure you have something for the shorter jar to sit on or it will end up bobbing around in the water.
It is definitely a day long project, starting in the morning, and letting the jars sit in a cooler of hot water all the day long. Then into the refrigerator to chill, and the next morning you have thick and creamy yogurt to doctor up as you wish for your breakfast.
My favorite way to eat it is with Chocolate Crunch and fresh fruit. It definitely makes a satisfying meal!
If you are a yogurt lover and a believer that homemade can be better than store-bought, don’t be intimated. Give it a go and you might just surprise yourself.
[yumprint-recipe id=’23’]Now it’s your turn. How do you like to top your yogurt?
As always, thanks for stopping by, and please visit often.