I think everything I’ve made from scratch this week has been fairly obvious. Today, not so much. We eat a lot of yogurt around here — Papa and I both enjoy it with granola for breakfast and the urchins enjoy it for breakfast and snacks too. So, instead of paying for all that yogurt we make it instead.
You can make yogurt without a machine and you can make yogurt without using a powdered starter but you’ll have better success if you use both. We have an older version of this machine and my in-laws use this machine. The difference is mostly personal preference — our machine makes seven 6-oz jars of yogurt, their machine makes 1 or 2 liters of yogurt in one large container. As for the starter, you can use yogurt as a starter — similar to how you use sourdough to start more sourdough — just make sure it has active, live cultures. You’ll probably have more luck, though, if you use a powdered starter. We use the Yogourmet starter. We get it mailorder but I’ve also seen it in Whole Foods. Okay, so let’s make some yogurt.
Pour 40 oz ultra-pasteurized milk into a large measuring cup. Using ultra-pasteurized means you don’t have to sterilize the milk first.
Warm the milk to room temperature — I do this by microwaving the milk for about 2 minutes.
Add the powdered starter and whisk until it’s fully dissolved.
Divide equally among the jars.
Put the jars in the machine and turn it on. For 2% milk we let them cook for 15 hours to get a nice thick yogurt, for whole milk we cook it for 8 hours.
Put the lids on the jars and pop them in the fridge, voilà yogurt.
If we want fruit flavored yogurt we just add a little jam to the jar before we eat it but a lot of the time just granola is enough.
Organic Plain Yogurt = $1.00 per 6 oz. container
Homemade Plain Yogurt** = $0.46 per 6 oz. jar
(*Stonyfield Farm Organic Yogurt, ** $0.06 per ounce organic 2% milk, $0.83 yogurt starter)