IT WORKED!!! I Made Yogurt!

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I have to admit, I was a bit apprehensive about eating milk that had been left in a warm oven overnight. I was eager to see if the yogurt had gotten firm, and how it would taste.

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I skimmed off some of the liquidy whey, as I had read that homemade yogurt is not as firm as store yogurt (sometimes due to the companies adding gelatin). I did not strain it, but did find it to be fairly thick. I typically use yogurt for smoothies, so soft yogurt is not a problem for me.

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My husband likes sugary yogurt with fruit, but he was brave enough to try it for me.

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Yep, he thought it was really gross. I think that was his first time ever trying plain yogurt.

Anyway, he happened to read me a bit of a survival book last night about how you could tell if a plant is edible. Apparently you put it on lips for 3 minutes, then on tongue for 15 minutes, then chew and leave in mouth for 15 minutes, then swallow it and see if any adverse effects appear within 8 hours. If you feel discomfort or irritation after any step, stop; but if you’re still doing fine after the 8 hours, the plant is edible. 

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So, if I’m still doing well in 8 hours, I’ll report back to you with what will be probably the shortest ever yogurt making tutorial. It was really easy, so I don’t intend to complicate it.

Did I save money?

Well, I got almost 2 quarts of plain yogurt for the cost of 2 quarts of milk and half a cup of yogurt. Essentially, I doubled the value of the milk, based on dairy prices here.

Have you ever made yogurt? Would you be interested in trying it?

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9 responses »

  1. Wow! Impressive. I love plain yogurt but I do not think I would have the courage to make it and eat it. Don’t ask me why, out of my comfort zone I guess. Perhaps I need to be more adventuresome in 2016!

  2. I LOVED it. The recipe worked. The hardest part was waiting for the temp to cool down before adding the warmed milk to the plain yogurt. I did change the amount of milk to 3 cups and the plain yogurt to 5.3 oz. Then I followed the directions. I have a cold kitchen, so I used an electric pan and put 2 cups of water on warm and then the bowl with the mixture. I put the lid on and 7-8 hours later, success–I have Yogurt!! I put it into the fridge last night and this morning stirred it up. I had no whey to take off. The yogurt was a little thinner than store bought, but that’s the way I like it. So, I’m quite happy with my new recipe. Thank you, thank you, Thank you. I’m looking forward to your cheese recipe.

    • Yay! I’m so glad you like it. I agree, it takes forever to cool down. I don’t mind the thinner consistency, especially since I’m saving so much moolah and mostly drink it in smoothies anyway.

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