Homemade Yogurt: Tasty, Healthy, and Inexpensive

| 7/19/2011 11:46:57 AM

A photo of Dave LarsonHere at the Bear Cave, Barbara and I eat yogurt nearly every day. It shows up on the breakfast table with hot grain cereal in the winter and homemade granola in the summer. We love the tartness of our yogurt contrasting with the subtle, sweet honey flavor of granola.  By carefully selecting the yogurt “starter,” we can control the flavor so it is consistent and tasty every time. Years ago, we had a yogurt maker with four little cups in a row nestled in a heated chamber. The machine was plugged in and “voila,” yogurt would result. Unfortunately, I like yogurt a lot. I eat it on my breakfast cereal and in the evening with fruit or even a bit of local honey as my evening treat. The little machine just couldn’t keep up.

     Yogurt and Granola 

Now, with very little fuss and no special equipment, we enjoy the knowledge that there is always yogurt in the fridge. The security of good food on hand is a happy thing. The “tools” Barbara uses to produce great yogurt are simple and handy – a three-quart saucepan, a simple whisk, an instant-read thermometer, a small travel cooler and a couple “squeaky clean” old quart mayo jars. With these, Barbara provides us with firm, tart yogurt for the price of whole milk. We tend to use organic milk, which drives the price up a bit, but equally tasty yogurt can be made with any quality whole milk.

Beyond the great eating yogurt provides, there are significant health benefits to this great food. The cultures in “live” yogurt assist digestion. This is especially true for those who have taken antibiotics for a time. Yogurt can reestablish necessary flora in the intestines so necessary for good digestion and good health.

Heating Milk for Yogurt 

The first step toward great yogurt is simply heating milk to 180 degrees F in a saucepan. Barbara generally makes 2 quarts of yogurt and uses a 3-quart saucepan. Care should be taken not to burn the milk so this step requires some consistent attention.

6/11/2016 11:29:22 PM

If my yogurt doesn't thicken can I just drink it and will it still have the health benefits?

6/11/2016 11:54:51 AM

This looks Yummy!!

Robyn Dolan
7/28/2011 10:56:48 AM

Love it! Almost exactly how I make mine, only I use the pilot light in my oven for the fermenting process. Another way I use yogurt is to make cake frosting! Yup you heard that right. I hang the yogurt to make a soft cheese, then add powdered sugar to taste and frost the cake. Just like cream cheese frosting;) Of course, all you health concious individuals wouldn't be doing this, but those of us with kids...guess I should post this on my blog;)

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