Jenni did the math for me- and while I can't reiterate the numbers for you (although Jenni or Emily please feel free to do so in the "comments"), it saves A LOT of money to make your own yogurt as opposed to buying the fancy Greek yogurt that everyone loves (which is why I strain my yogurt- but still, I end up with only HALF of what I bought by the time all the juices drain out of the yogurt!)
So, here's what you do (this is Jenni's recipe- this is not an original- although I wish I could take credit for such an incredible invention!)
- · Take a medium-sized saucepan and fill with 8 cups of room-temperature milk (ours isn’t always room-temp and it still turns out).
- · Place the medium-sized pan inside a large saucepan and fill the large pan with water up to the level of the milk.
- · Double boil the milk until it reaches 190 degrees F, stirring frequently
- · While the milk heats up, create an ice bath in the sink (about the same level as the milk in the saucepan).
- · Once the milk reaches 190 degrees, place the saucepan in the ice bath and let cool until it is 110 degrees.
- · While the milk cools, preheat oven to warm and turn on the light.
- · Gently whisk in 1-2 tablespoons of plain yogurt (from the store or a previous batch) and cover.
- · Put a towel over the saucepan cover and place in the oven. Turn the oven off!
- · Let sit overnight, for up to twelve hours.
- · To make your yogurt greek, strain (use a coffee filter and colander) for about 1-2 hours.
- · Freeze liquid whey to use in smoothies and sauces.
That's it! We're all about saving the $- here's one GREAT way to do it!
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