Last week, one of my teenagers firmly and dramatically bellowed that they “work harder than any other person in this family!!!” Aaaahhh….to be so stupid.
These types of mothering experiences are those that make me go hmmmm. (Cue CC Music Factory).
Do they really believe that? Are they that wrapped up in themselves that they honestly don’t see the unending slavery we go through on their behalf?
I know they will learn for themselves how eternally
frustrating rewarding this all is when they become parents themselves. But by then, I will be too senile to enjoy their misery.
Make this yogurt. Make it now! You will never go back to buying it. It is sweeter and not as tart. Not to mention, it is loads cheaper to make yourself. I love the texture just as it is, but if you like it thicker, just strain it for a few hours in some cheesecloth or coffee filter to allow some of the whey to drain.
There are so many variations of this recipe out there, but after much research, this is my own take on quite a few different recipes. If you don’t want to use your crock pot, you can complete this on top of your stove, but be sure you don’t scorch your milk when bringing it to 180 degrees. I like the crock pot method because I can dump it in and walk away.
You can certainly make this with higher fat milk as well, but I needed fat free. Also, be creative with what you mix in with your yogurt. My kids favorite is my homemade raspberry jam but you can easily recreate your favorite store bought flavors at home. In fact, I usually just add a bit of my favorite Crystal Light powder. Great fruit flavor with no added sugar.
Some people have struggled with making yogurt at home, but it is EASY! Newbies can sometimes make one of these mistakes:
- You added the live yogurt when the milk was too hot and killed it
- You used ultra pasteurized milk which won’t work
- Your live yogurt wasn’t really “live”. Be sure the label mentions active live yogurt!
- You didn’t keep it warm enough during the overnight period. Some people like to wrap it with an electric heating pad just to be sure
Fat Free Greek Yogurt
makes about 9 C
1/2 gallon (8 C) skim milk
1 C nonfat powdered milk
1 C store bought plain nonfat greek yogurt (or once you have made this recipe, just use 1 C of the stuff you made!)
1. Combine the milk and powdered milk in your crock pot. Heat on high for around 2 to 2 1/2 hours until the milk is at least 180 degrees.
2. Leave the cover on (or a skin will form on top) and allow the mixture to cool about 2 hours until it is around 110 degrees but be sure it is below 120 degrees or it will kill the active yogurt cultures you are about to add. It helps to occasionally open the lid as it cools and stir to allow the heat to escape faster.
3. Remove a couple ladles of the warm milk mixture and whisk in the store bought yogurt until smooth. Add this mixture into the warm milk in the crock and whisk until completely mixed. Promptly cover your crock and wrap your crock pot with a thick blanket or two. Your desire is to keep this mixture warm for as long as possible. Allow it to sit 8 – 12 hours.
4. You can now either eat your yogurt as is or strain it in some cheesecloth or coffee filter to remove some of the excess whey. That will result in a thicker yogurt. I carefully transfer it to a rubbermaid container without mixing it. As it sits, the excess whey will rise to the sides which you can then remove with a spoon. Each time I get some yogurt out, I remove any whey that has pooled.
5. Add your favorite toppings: jelly or jam, honey, nuts, granola, fresh fruit (whole or pureed), maple syrup or other sweetener.