I am the kind of girl that goes through a quart of yogurt a day. Serving me and my seven siblings something as healthy as yogurt everyday gets a little costly. There had to be a solution. So there I was pacing in the kitchen, “How are you going to solve this predicament, Margaret? Huh?”. And it hit me. Why can’t I just make my OWN yogurt. It can’t be that hard. All I gotta do is cook up some milk and sugar, let it ferment, and Voila!, yogurt. Well, my friends, it’s not quite that easy. But it is something that anyone can do. It is not complicated at all and you find yourself saving loads of money in no time!
This is first time I’ve made yogurt and I found it pretty simple and easy. It turned great and everyone loved it. Including my little brother. He couldn’t get enough of it. Mission accomplished.
If you’ve never eaten or made homemade vanilla yogurt, you are missing out on an experience that is worth your while! If you have any questions, feel free to ask them. Man, I have to wait until tomorrow to eat some more of this amazing yogurt. Why me? WHY ME?!?!?
Here’s the recipe:
- 1 quart (4 cups) organic whole milk
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 yogurt starter packet (or ¼ cup yogurt)
- Bring the milk to a boil (180 degrees).
- Remove pot from the heat and add in the sugar and vanilla extract. Let the milk cool until lukewarm (112 degrees).
- Stir in the yogurt starter or yogurt, mixing well. Pour mixture into a quart jar.
- Set the jar in a warm spot for about 7 hours, or overnight, to cultivate and set (time depends on desired firmness). Here are some ideas of how to keep the yogurt at the right temp: set in your oven with just the oven light on, set in a slow cooker (turned off) covered with a towel by a sunny window, or use a heating pad on low.
- After the yogurt is set, place yogurt in refrigerator for at least 4 hours before eating. Serve with preserves, granola, or by itself.