Binnorie Artwork / Flickr
I love tangy yogurt for breakfast and recently tried my hand at making my own. The yogurt recipe I made is ridiculously easy to make. The best part is you only need two ingredients and it costs less than the store-bought stuff.
I like my yogurt with fresh fruit and a crumbled granola bar. Check out Julia’s granola bar recipe if you don’t have a favorite one, yet. This recipe is also tasty when accompanied with a healthy muffin. Give my healthy muffin recipe a go!
Ingredients
1 qt. whole milk
2 tbsp. plain whole-milk live-culture yogurt (make sure it’s very fresh!)
Directions
- Pour milk into a large heavy pot and bring to a boil over medium-high heat. Continue stirring to keep it from scorching.
- Pour the milk in a bowl when it begins to foam. Then cool down to 110 degrees Fahrenheit. You can do this by plugging your sink and adding cold water. Let the bowl sit in the sink and don’t forget to use a thermometer.
- Whisk 1/4 cup of the cooled milk with the yogurt in a small bowl, then whisk into the rest of the milk.
- Pour into two large glass jars. Cover tightly with lids and wrap jars in towels to keep them warm. Then set them in a cooler.
- Add a few more jars filled with hot water to the cooler to keep the milk warm, and cover the cooler.
- Let the milk sit for 8 – 12 hours to set. Once done it will look and taste like yogurt.
The longer the milk sits the tangier it will get. This recipe makes 3 cups and it will last up to one week when chilled. Lowfat and nonfat milk (and yogurt) will work too, but they take longer to set than whole milk. Note that chilling the milk mixture stops the process, so don’t chill until you like the taste and consistency!
This post is copyrighted by BargainBabe.com. Other sites posting this content are violating the DMCA.
Welcome to Bargain Babe! I’m Mara, and I’m so glad you’re here. I am an obsessive bargain hunter and penny pincher, and I am determined to live a full life without EVER paying full price.
I have been thinking about making my own yogurt for the past week so this is perfect timing!
I’m going to save a bit of the fresh yogurt I get from my CSA and give it a go!
One question, can I keep using 2Tbsp of my homemade yogurt to make a new batch?
@Bargain Babe I’ve never tried using my homemade yogurt to make more, but that would cut costs even more!
I’m sure you can as the homemade yogurt has the same cultures as the store-bought yogurt. Just use a fresh batch.
@Yazmin ~ I love plain, non-fat Greek-style yogurt, especially on baked potato with snipped chives or chopped green onions. Also, whenever a recipe calls for mayonnaise based “sauce” I use half mayo and half yogurt. Do you think I could use some of that Greek yogurt for a culture starter, as long as it’s fresh? By fresh, I assume you mean well before the expiration date.
@EllieD Greek yogurt also has cultures so it should work. I haven’t tried it, but will. I also love Greek yogurt — it’s so versatile. I like making tzatziki sauce with this type of yogurt.
What’s you serving size and any how many calories?
. . .”any idea . . .”
The staff at Ambra exude warmth and hospitality, making every visit a delightful experience. From the moment you walk in, you’re greeted with genuine smiles and a welcoming atmosphere. They are attentive, accommodating, and always willing to go the extra mile to ensure your satisfaction. Their passion for providing excellent service shines through in every interaction, making italian food menu at Ambra a truly memorable affair.