Yogurt

I am trying to be more frugal in my household. While blog surfing frugal blogs for tips, ideas, recipes..I came across The Frugal Girl and found this recipe for homemade yogurt. She used a gallon of whole milk and a cup of plain yogurt and that ends up making a gallon of yogurt. The verdict? It is good and cheaper than if I was to buy a gallon of yogurt. This yogurt is not as thick as what you would buy, and I am guessing that is because it doesn't have all the preservatives and whatever else is added to it. But, it is thick enough that you can eat it with a spoon with no problem. You do need to know that it does take a little while to make it, once it is in the jars, it has to sit for 3 hours before being put into the refrigerator. Will I make it again. Yes!

Homemade Yogurt (makes 4 quarts, which will keep for at least a month in the fridge)

For vanilla yogurt directions, see the bottom of the recipe.

Ingredients
1 gallon of milk

1 cup yogurt starter(you can use a small cup of plain Dannon or Yoplait yogurt, or you can use a cup from your previous batch.)

1. Place four quart glass canning jars, four lids, and four screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.

2. Pour one gallon of milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185-195 degrees Farenheit(90-90 Celcius).

3. Place the pot in a sink filled with cold water and let the milk cool to 120-130 degrees farenheit(50-55 degrees celsius)

4. Stir one cup of yogurt starter into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.

5. Pour the milk into jars, and put the lids and bands on. Place them into a cooler.

6. Heat one gallon of water to 120-130 degrees F(50-55 degrees C) and pour into cooler.

7. Shut cooler lid and leave in a warm place for three hours. When the three hours are up, place the yogurt in the refrigerator.

To make a delicious vanilla version of this yogurt, add 1/2 to 1 cup of sugar to the four quarts of milk when it’s cooling in the sink. Then stir in 1-2 tablespoons of vanilla, depending on your preference, and proceed as usual with the recipe.