Every time I visit the supermarket there seems to be yet another new yogurt on the shelves. It’s good news for us because not only is it a good for you food, more yogurt means more competition and hence deals and lower prices too.
I know not everyone likes yogurt and if you’re one of them I’d recommend trying out a few because some are more platible than others. One thing I don’t suggest (once you’ve found a favorite) is buying the individual containers. I stick with the large 32 ounce tubs and will only buy single serving style ones when they’re on sale and the price is right.
Make Your Own
For the last four years I’ve been making my own yogurt too. I purchased a Salton yogurt maker which wasn’t expensive and it makes eating yogurt even more budget friendly. All you need is some yogurt, milk, powdered milk and you’ve got a whole batch of homemade yogurt.
Make It in A Thermos
Earlier this year I wrote an article for a UK health magazine and got to interview Marisa Peer www.marisapeer.com who’s the author of You Can Be Thin, she’s also a well known expert on many TV shows in the UK and has worked with everyone from royality to rock stars. She told me about yogurt that you can make in a thermos. I was intriqued and asked her for the recipe. I not only used it in my article but asked her if I could share it with you too.
Here it is-
How to make yogurt in a vacuum flask (BSG note-this is a thermos)
You need any type of vacuum flask wide mouthed flasks are easier any type of milk will work, cow’s milk, soy milk or sheeps or goat’s milk skimmed or full fat and you need a natural yogurt preferably live natural yogurt to start. Full-fat yogurt is generally less than 10 percent fat so it does tend to have a richer, fuller flavour.
Take the yogurt you are going to use as starter out of the fridge the day before you want to make yogurt. This lets the yogurt come up to room temperature.
Measure your flask so that you know how much liquid can be accommodated. Measurements here are for a flask of one pint.
Heat just under a pint of milk on the stove. Bring it up to just below boiling point and then let it cool to around 100 degrees Fahrenheit. A thermometer is useful but not strictly necessary. The milk should feel just slightly warm to touch. If you drop a drop of milk on the back of your hand it should not feel noticeably hot or cold. Anywhere from 95 to 105 degrees F is fine
Next, take a good spoonful of fresh yogurt (unflavoured) and mix it into the milk. Use a whisk or fork to ensure that the yogurt is well distributed . Pour the milk and yogurt mix into a wide-necked thermos and make sure that the lid is tightly stoppered. Wrap the flask in a towel to minimise heat loss through the lid. Put the flask in a warm place such as an airing cupboard or above the boiler.
In about 24 hours your yogurt should be ready you can continue to make yogurt using a spoonful from each batch for the next batch. Pour into a large bowl take out the amount you are to eat and add any ingredients of your choice to fresh fruit, nuts and seeds, a swirl of peanut butter, olives, honey whatever you wish.
I think both of these ways of making yogurt are a wonderful projects to do with children. I know most of them love eating what they’re made so if they hate yogurt maybe this will change their minds.
I don’t know anyone who doesn’t love Greek style yogurt. It used to be almost impossible to find at the supermarket but now the shelves are brimming with it. Problem is it costs more than the regular type. However, you know my motto find a way to eat it at a cheaper price. All it really is, is strained yogurt that has the whey removed. It’s simple to do yourself. I use a 32 ounce carton of plain yogurt. I take a large bowl, some cheesecloth and a strainer. I line the strainer with the cheesecloth and place it over the bowl and then tip the yogurt into the cheesecloth. It starts to drain immediately but I give the whole process 24 hours in the fridge just to make sure all the whey is removed. You’re left with a creamy yogurt that pairs with both savory and sweet items. I’ve used it in recipes and toppings for chili too.
Homemade Yogurt Treats
I kept a few containers (the divider type) from some yogurt I bought and use it for my strained yogurt and pair it with homemade jam. You can also use honey too. Perfect for breakfast or lunchboxes too.
And another thing I’ve been doing is freezing yogurt in pop molds, adding one to a freezer bag, adding frozen fruit, sealing it and leaving it in the freezer ready to make smoothies. All you need is some milk and they’re half the cost of the smoothie kits you see in the stores.