|Sometime between when I made yogurt put it in the fridge to chill and I snapped this pic a full quart was consummed in a day & half. DD#3 alibi up girl.|
Greek style yogurt is one of the few made from scratch items that my children actually eat too much of, especially my last baby. She will eat yogurt with fruit, yogurt with jam or jelly for breakfast, lunch, and as an afternoon snack.
This week while she's sorting around the pantry shelves for home canned fruit I'm enjoying not so fresh strawberries with a few mushy kiwis sweetened with homegrown Stevia for myself.
It really does make a nice afternoon snack.
Cost of Making like a Greek
$2.34 Gallon of 2% Milk @ Aldis
.99 Plain Yogurt (starter culture)
$5.99 Dry Nonfat Powdered Milk @ Aldis - $5.99/25.6 oz
$9.32 = 160 oz. Greek style plain yogurt or 6¢ per oz.
Using the entire box of powdered milk not only gives an extra quart of yogurt (not pictured d/t last baby) increases the protein content, and gives that thick pudding consistency.
Another option is to use plain gelatin as a thickener.
To answer every one's question no I don't own a yogurt maker.
I do own a good quality stainless steel stock pot, long handled stainless steel spoon, and of course mason jars. Personally I use one of my trusty old Roncho Electric food dehydrators to incubate. If the wood stove is fired up I set the jars on long legged trivets with a cookie sheet behind to reflect the stove's warmth.
David B. Fankhauser, Ph.D. site is where I first learned to make yogurt. Excellent directions he does a wonderful job of explain all the scientific aspects. While your there check out his pages on cheese making. You never know when you'll come across a great deal on milk either @ the grocery of off the back of a truck.
What's the point of scoring a great opportunity if you don't have the skills to fully utilize your good fortune ?
K, almost forgot about the cost of toppings which varies anywhere from pretty much just the cost of a canning lid, flavorings or spices, and sugar if I either grow or score free fruit such as Strawberries & Rhubarb or Almond flavored Peaches.
Canning with a thought toward yogurt toppings (think also pancake/waffle/pound cake) lends well to second run or wind fall fruit. That is fruit that has been discounted due to being a bit past it's prime. This fruit is more labor intensive often requiring patience with a paring knife to cut out bruised & bad sections so take that into account when your negotiating a deal @ the farmers market or fruit stand. Figure a good 3rd of what you'll buy will end up in the compost pile
Also remember that once you buy it you need to process it a.s.a.p. as in yesterday.
~~ pelenaka ~~
who needs to defrost her shoebox of a freezer