I am posting late tonight because I had to wait for my first batch of homemade yogurt to be finished. I just peeked at it and it looks perfect. I made it in my new yogourmet yogurt maker.
2 quarts (8 cups) of 2% organic milk
1/2 cup organic powdered milk
10 grams yogourmet yogurt starter culture
I heated the milk to 180 degrees F, and then let it cool to 108 degrees. Please note - add the powdered milk to the cold milk before you start. Put some water into the bottom of the yogurt maker as per the directions.
Once the milk is cooled to 108 - 112 degrees pour into the yogurt maker and add the starter to some of the milk in a bowl to mix it, and then add it all back in. Let it "incubate" for 4 1/2 hours then put it in the fridge.
I will now let it sit in the fridge til it sets up, and then strain it in the Donvier wave yogurt cheese maker to thicken it into greek style yogurt.
I just saw a blog post where a lady makes frozen yogurt by adding honey and then freezing it in a freezer bag til soft frozen and then squeezing it out of a pastry tip. Neat. I think I am going to try using the freezie pop mold I have for the kids and making them frozen yogurt pops. I was thinking that I could heat up some jam or jelly and then mix it into the yogurt to flavor and sweeten it before putting it in the molds. I will let you know how it goes.
Blog post about homemade frozen yogurt a la California's famous Pinkberry: http://wanderingchopsticks.blogspot.com/2007/05/homemade-frozen-yogurt.html
Considering this makes a huge batch of yogurt, and the ingredients are not too expensive, I think this could be a great way to help save money and eat healthier. If I can make it through these lean times perhaps we can start saving up for a vacation next summer. Maybe shop different Myrtle beach vacation rentals.
I bought some local tupelo honey as well and I am really looking forward to some home made greek yogurt with local honey.
