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pennymca13

"While I was sleeping...."

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aka, in absentia from the bootcamp mentality, I DID do one thing positive.

 

I learned to make homemade yogurt WITHOUT buying any additional kitchen equipment! Yogurt @ basically 1/3 (maybe a little more than 1/3) the cost of 1 quart of store bought yogurt.

 

And, I ate a SiFi breakfast 99% of the time. (blueberries, yogurt, FibOne, cinnamon, splenda.)

 

Which was the reason I learned to make yogurt.


Penny McA

SW--172

CW--Let's just not go there, yet. (less than above, though)

GW--TBD

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OK Penny, are you going to share? :bcb_smile I'd love to know how to make yogurt (without buying another gadget!! :bcb_cry:). That was a very good habit to take with you "on the road". Let's hope we acquire many new habits that "stick" :bcb_bigsm.


*Linda*

 

SW- 168

 

CW- 140

 

GW- 130

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Good morning, Linda! Are you snowed in up there???

 

Here are some links I used and then I'll share "my way".....

 

http://video.about.com/greekfood/Make-Yogurt-at-Home.htm

http://chetday.com/howtomakeyogurt.htm

http://caloriecount.about.com/homemade-yogurt-recipe-r52839

http://www.dvo.com/newsletter/monthly/2003/june/0603tabletalk.html

http://www.grouprecipes.com/11476/homemade-yogurt.html

http://www.gather.com/viewArticle.jsp?articleId=281474976801898

http://healthyconsumptions.com/yogurt/

 

After going back and forth between all these links, I sort of cobbled together the stuff that would fit with what I had...

 

MY way...

 

Supplies:

 

4 quart Pyrex measuring cup

candy thermometer

towel

heating pad

large stock pot (for incubator)--or can use ice chest

1/4 cup dried non fat milk (to make it firmer)

3.5 cups ff milk

2-3 tablespoons pre-made yogurt, to room temperature

1 quart glass canning jar

An "out of the way" place where the yogurt won't be disturbed.

 

Note: I do the following to "prepare"...

 

Heat water in a kettle and pout into glass canning jar, just to make extra sure it is sterilized. I'll pour out this water while the milk is cooling down.

 

Turn on the heating pad.

 

1. Mix dried milk and ff milk together in the measuring cup.

 

2. Microwave for about 8 minutes and then check temp. You want it to be between 190-200 degrees. If it isn't there yet, re-heat for two minutes and check again. Then do it in 1 minute increments. This way you can get a general time for YOUR microwave. Mine is about 10 minutes.

 

3. Put hot milk in the fridge and let it cool down until it reaches 115-118 degrees. (You can also do this is a ice/water bath but then you have to stand over it and stir...so I don't do this).

 

Timing is around 30 minutes but I do it for 25 and then check it, adding 5 minutes, then a little more until it reaches the right temp.

 

4. Put the 2-3 T of room temp yogurt into the canning jar. Pour one cup of cooled milk in the jar and gently shake it so the yogurt and milk combine. Pour the rest of the cooled milk in and contine to gently shake until combined. (I just turn it up and down while walking to the laundry room.)

 

5. Place towel over heating pad and then place jar on towel. Wrap towel around jar and then place stock pot (or someother large container over it) and let it sit for a minimum of 3-4 hours. The longer it sits the more "tang" it will get. DO NOT BOTHER it for the first 3-4 hours. This temp should be around 110-112. I put my heating pad on high but YMMV.

 

6. Refrigerate overnight.

 

I do this in the a.m. when I'm having my coffee and waking up/checking computer.

 

Some of the temps may vary a bit so I just sort of took an average. It didn't seem to matter that much. AND, as one website said, the first batch will be the hardest because you will WANT to check it...and then it gets stringy if you move it around during that critical incubation time.

 

I love it!


Penny McA

SW--172

CW--Let's just not go there, yet. (less than above, though)

GW--TBD

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Thanks Penny! That was a lot to type out! I printed it out and will try it today! I have everything listed and we are supposed to get snow in today :bcb_happy. So far, it's just a light coating. Thanks again!


*Linda*

 

SW- 168

 

CW- 140

 

GW- 130

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*confused look*

 

You mean, you can make things without specialized gadgets??? :bcb_confu:bcb_confu

 

Huh. Go figure! :bcb_grin

 

Seriously, thanks for the instructions, Penny! (Totally off topic, kind of: My DMIL gave me a gift card to Chefs Catalog unfortunately there really isn't anything in there that I want (or want to pay their prices for!). I just finished placing my order of some towels, a new knife, some cleaner stuff, instant read thermometer, and a new stove-top percolator for My Honey.)

 

I can't wait until I work from home again so that I can do all of these cool kinds of things, like make yogurt without a gadget!* :salut

 

*I love my cute little 1920's bungalow but kitchen storage it AWFUL! I don't even have a place to put my food processor and my poor Vita Mix is spread throughout the kitchen!


Note: I follow the Winning Points program :salut

 

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aka, in absentia from the bootcamp mentality, I DID do one thing positive.

 

I learned to make homemade yogurt WITHOUT buying any additional kitchen equipment! Yogurt @ basically 1/3 (maybe a little more than 1/3) the cost of 1 quart of store bought yogurt.

 

And, I ate a SiFi breakfast 99% of the time. (blueberries, yogurt, FibOne, cinnamon, splenda.)

Which was the reason I learned to make yogurt.

 

I love it when those habits get ingrained...whether your eyes are open or closed...:bcb_up

 

That's great that you are saving so much $$! :bcb_smile


May you be happy. May you be well. May you be free from suffering.

 

Check out my website! Plant-Powered.com :bcb_smile

 

 

 

 

 

 

.

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