Yogurt at home - frugal style, take #2 (oven)

November 11, 2008

Yes, you can make yogurt at home in your oven!!

2 Qts Reconstituted Nonfat Dry Milk (7 2/3c water plus 2 2/3c Dry Milk)  OR 1/2 GALLON of MILK

1 additional Cup Dry Milk — if using milk, only 1/2 cup is needed for thick yogurt.

4oz. Good Yogurt (just make sure it has the acidophilus and other good bacteria in it) I wanted one without any other added stuff.

optional: Organic Raspberry or other flavored jam

Big Warm Snuggly Bath Towel

a 2-4qt saucepan/stockpot or dutch oven with a cover

First things first… If using powdered milk, reconstitute the powdered milk and add the extra 1 cup. Mix this very very well…seriously, no lumps wanted.
You will want to pour this into a saucepan or pot on your stovetop on low and heat to a nice little temp of about180 degrees. Remove from the heat and let it cool down to approximately 110-115 degrees.

After it has cooled to the perfect temp. simply remove 2 cups of the warmish milk and whisk in your 1/2 cup of yogurt (containing the live active cultures) gently pour back into the pot of warm milk, cover and wrap in the big bath towl and place in into your already 100 degree oven (the temp can vary a bit from 90- 115 degrees)

Let it rest for 6-8 hours.(the longer it rests at that temp the more sour/tart it will become, but it will also get a bit thicker.

After 6-8 hours, do the spoon test — YUM!!  ***if your yogurt is a bit thin, you can drain the yogurt by following one of the suggestions below (sour cream) OR add an envelope of unflavored gelatin to the mix when you add your 1/2 cup yogurt.***

Smile proudly and offer some of the thick creamy yogurt to your skeptical spouse aka guinea pig (cuz you dont dare do dairy) Offer to add Raspberry Jam to flavor and sweeten to his liking. Watch his face light up.

Serve at breakfast adding any and all jam flavors requested, cuz it’s fun and easy and you know your guppies will enjoy it.

Chill the remainder covered, in the refrigerator. Your yogurt will last 7-10 days. Don’t forget to save 1/2 cup as a starter to make a new batch next weekend.

More ideas and uses for your yogurt

If you would like to make sour cream from this yogurt, simply strain through a coffee filter. The remaining cream is sour cream.

If you would like to go even thicker for cream cheese, line a colander with a clean, damp piece of cloth (I use some of those traditional dish towels for this) Pour the yogurt into the cloth and allow it to drain overnight in the fridge. In the morning, the solids will be like a yogurt type of cheese that can be used as cream cheese in many recipes… like cheesecake!

Entry Filed under: Foodies, Green Living, Penny Pinchers, gluten free. Tags: acidophilus, cheesecake, cream cheese, crockpot, frugal, greek yogurt, oven, sour cream, yoghurt, yogurt.

1 Comment Add your own

  • 1. Yogurt from Non-fat Dry M&hellip  |  November 26, 2008 at 4:37 pm

    [...] You can find the instructions for this method of yogurt making at Healthyfishies. [...]

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