I had two big surprises this past week. First of all, somehow I got sucked in to "volunteering" to be our department website developer. I can't say I've ever done anything quite like it before, besides blogging, but I suppose I'm probably one of the most technologically competent people in the office. That may not be saying much, either. Anyways, I went to a one hour "crash course" in how to make changes to the website. I came back to my office and asked everyone what needed changed. Within minutes I had a request come in. I made the changes, slightly afraid that the entire university system would somehow implode due to me adding a new faculty bio on our website. But, IT WORKED! Perhaps I shouldn't have seemed so surprised.
Secondly, I had been reading for a while that it's easy and cheap to make your own homemade yogurt. I found a recipe, heated some milk, added some yogurt, and left it in a warm place overnight. And IT WORKED! The gallon of milk turned into this beautiful thick yogurt. A gallon of yogurt cost about $4. I'll give you a second to reread that last sentence. Four dollars for an entire gallon. Plus, by making your own, you can control what goes in it. I've been avoiding most yogurts for years as any of them that are a reasonable price are filled with gelatin. Hubs has been avoiding it for years because there's way too much sugar in the pre-made stuff. I am happy to announce that we no longer need to compromise our values, our wallets, or our diets to enjoy yogurt. And, we've got more than we can eat in a really long time in the fridge and freezer.
Please note, though, that this recipe is for plain, unsweetened yogurt. Once it's made, play with adding a little sugar, honey, vanilla, fruit, or granola. My dad's favorite is adding a little strawberry jelly. My favorite is adding a little sugar and coffee for coffee yogurt. Hubs likes his with a little sugar and peanut butter granola.
Recipe from Make the Bread, Buy the Butter by Reese
Makes 1 gallon
- 1 gallon of milk (I used whole milk, because the higher the fat content, the thicker it will be)
- 1/2 c plain unsweetened yogurt with live active cultures (I used Velvet View from Fresh Fork)
If your yogurt isn't thick enough for your liking, or if you want Greek-style yogurt, you can strain it through cheese cloth in a strainer until it reaches your desired thickness. But you will lose up to half of your volume of yogurt by following this method.