One thing that is consumed A LOT in our house is yogurt.
We can have yogurt just about any time of day….
For breakfast I’ll often serve it with fresh fruit and wheat toast for the girls/raw oats for me (don’t knock it ’till you try it. It actually tastes really good, and way healthier than super sugar-fied granola!)
I’ll sometimes serve it as an accompaniment to lunch. Particularly on days that the girls are in preschool I like to send yogurt since its a good source of protein. The girls’ preschool is meat-free, so I sometimes struggle with protein-based options (peanut butter gets OLD after awhile). Yogurt as a side is always a good option.
And yogurt is just about everyone’s favorite snack.
Until this point I generally spent a good $5-6 on yogurt per week. Maybe more (okay, probably more).
But no more, my friends!
I have discovered how incredibly EASY and DELICIOUS homemade yogurt can be! Who knew?!?
I used this recipe and followed it to a T, so I won’t rehash all the recipe deets, but I wanted to give some commentary on my experience making my own homemade yogurt for the first time.
Okay, so read the recipe, but to give you the gist, you’re going to pour a gallon of milk into a crockpot, heat it up in your crockpot for nearly four hours, then cool down to a specific temperature (which can take another hour), add a yogurt “starter” (you need the live yogurt cultures…this could be store-bought or leftovers from your last homemade batch), then let it sit for up to 12 hours.
Whew! That’s a lot of time!
First, you’re going to have to plan ahead to make your own yogurt. I tried for 3 consecutive days to do it, but time got away from me and I ended up having to put it off until the next day (because making it in a crockpot takes HOURS to do). Sure, there are faster ways (like stove-top), but I liked the leave-it-and-forget-it method of the crockpot and I didn’t have a timeline for when I needed the yogurt, so I just pushed it back a couple days until the timing worked out. But just a heads up that it DOES take some pre-planning.
Second, Stephanie mentioned how the “tang” in homemade yogurt might surprise you. I’ve had plain yogurt before, so I wasn’t at all surprised. If anything, I thought my yogurt was less tangy than what I’d expected. As she mentioned, the longer it sits the tangier it gets. I’d left mine for about 10.5 hours, so it would have been tangier if I’d left it longer.
In my opinion (and the reason I’m Never Going Back <<the title of this post), the taste of homemade yogurt is WAY superior to store-bought! OMG, it tasted so decadent and delicious! I could close my eyes and almost have an out-of-body experience, pretending to be in some super swanky brunch spot enjoying a freshly prepared yogurt parfait. Dramatic? Yes. True? Yes!
Plus homemade yogurt costs PENNIES per portion, compared to store-bought yogurt that often costs up to $1+ per portion!
You should note that homemade yogurt doesn’t last as long as store-bought yogurt. This makes sense since there are no preservatives (or other icky stuff for that matter). According to google, it can last for up to 2 weeks in your fridge, and 3 months in your freezer. Not too shabby if you consume as much yogurt as we do. Bonus – the frozen homemade yogurt can be thawed OR eaten frozen (duh! Like frozen yogurt!)
I store my yogurt in glass mason jars that I keep in the fridge. If you’re going to freeze it, however, you may want to put it in a plastic container (sure, glass freezes, but I’ve had more than my fair share of “oopsies” after accidentally breaking a frozen glass container)
There are a ton of ways to eat yogurt. I’ve used plain yogurt before as a substitute for sour cream in various baking recipes (healthier and cheaper). I also enjoy plain yogurt, but most people probably prefer to add in a little fruit.
I made a strawberry-banana yogurt that was TO DIE FOR (ahem, if I do say so myself *brushes shoulders off*)
All I did was take a very ripe banana and some strawberries and put in a large container. I used a potato smasher to “muddle” the berries and basically worked everything into a pulp. Then I stirred in the yogurt and mixed everything well. It’s important to note that once fruit is muddled like this, it immediately starts to break down (meaning: decompose). So you cannot do this if you plan on putting it in your fridge for 2 weeks. But, its perfectly fine for a few hours. In fact, allowing the flavors to meld for a few hours is what makes it really taste like HEAVEN! I did this in the morning and then served it as an afternoon snack and it was the perfect amount of time.
Fruit in the bowl before muddling
All together now!
You could do this with any of your favorite fruit combinations, or you can always just serve the plain yogurt with whole or sliced fruit, too.
I honestly can’t decide what’s best: the money I’ll be saving making homemade yogurt from now on, or how good I feel about healthify-ing one of our favorite foods!
Most people already think of yogurt as a pretty healthy food (it can be, though lots of the stuff sold in stores is loaded with sugars and additives), but it really doesn’t get any healthier than making it yourself! I used rBST-free 2% milk when I made mine (you can use any type you like), which I thought was perfect! I’d imagine that whole milk would provide an even richer taste, while skim milk will obviously save you some calories. Since my kiddos are some of the biggest consumers of yogurt, I like to buy 1% or 2% so they can get some of the healthy fats from the milk (and/or yogurt), but you can use whatever you prefer.
Let me know if you try your hand at making homemade yogurt and what you think!
Do you make any “fun” foods homemade? I’ve toyed around with the idea of doing homemade cheese but I’ve been scared of dealing with the rennet. I’ve also thought of doing homemade pasta one day, but it also seems so prep-intensive that I’ve been scared off for now. Maybe one day. : )