Join Date: Jul 2007
Location: Indianapolis, Indiana
How about making your own yogurt for the recipes?
1 quart milk
1/2-1 cup powdered milk
6 oz (or so) live culture* yogurt
1 tbsp honey (option)
Heat milk to approx 120* degrees. Mix in powdered milk, the more you use the thicker the yogurt will be and higher protein. Add honey if you're using it (said to be food for the cultures but theres enough sugar in the milk imo.) In a container add a small amount of heated milk to the yogurt and stir. Add more milk to yogurt slowly while stirring, once about half of the milk has been added you can add the rest more quickly or add the milk and yogurt back to the rest of the milk. This is tempering the yogurt so the heat doesn't kill off the cultures.
Ferment at around 110 degrees for 8-12 hours. The longer you ferment the thicker the yogurt. You can ferment in various ways, some use a crock pot on the lowest setting with water and then the container of yogurt in the water bath. You can wrap a heating pad around the container of yogurt, but if the heating pad has an automatic shut off make sure to keep turning it back on. I'll stick it in my car in the middle of summer sometimes.
You can reuse the yogurt you made as your starter for your next batch but only do this 7 times as after that many the yeast can start to overtake the probiotics. Recipe can be doubled, I usually make more than a quart at a time.
*make sure the yogurt says CONTAINS live cultures, not made from live cultures. All yogurt is made from live cultures, its what makes it yogurt. But many popular brands such as yoplait kill the cultures before shipping it out for longer shelf life. Organic brands/quality greek brands are usually the best bet for containing live cultures.
*if you don't have a thermometer, heat it to feeling hot to the touch but not so hot you can't keep your finger submerged. Overheating will kill the cultures in the yogurt.
Once you've made the yogurt, you can of course make it into any flavor you want such as adding pureed fruit, peanut butter, etc. And can be frozen into ice cubes for a fun summer treat or frozen inside the kong.
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member in education and Service Dog Handler.