Homemade Yogurt: Tasty, Healthy, and Inexpensive

Reader Contribution by Dave Larson
Published on July 19, 2011
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Here 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.

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.

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