.Some Greek Yogurt Clarifications.

Some of my readers had some questions on making the Greek yogurt, and I wanted to clarify.

I am not a pro at this - actually this weekend was my first time making it, too. But it was so easy and turned out so well. I had to share.

Firstly - I ended up letting my yogurt strain even longer than the overnight. (And even longer than the last photo of the previous post. I just scooped that little bit out to have a taste and to get a photo of it for my blog. {wink}) I strained my yogurt from Saturday morning until 5:00 PM Monday evening, and it is perfect! It is just as thick as I buy it in the store - almost ice cream consistency, if you have never had it.



See how wonderfully thick it is?

Now the only drawback (and now I realize why it is so expensive in the store) is after all of that whey drained off - almost 5 cups - this is ALL that it made. So the final recipe for those wondering only makes a little over 2 cups. I just wanted to be very clear on that.

As to where to buy cheesecloth, you can purchase it at most any grocery store/Super Walmart, etc. My best friend actually purchases her cheesecloth at the dollar stores. I have to look into that!

The only change in this recipe after making the yogurt the first time, is to add 1/2 cup (vs. the 1/4 cup in the original recipe)of your reserved yogurt from the first batch. Nothing else changes. And if you didn't remember to reserve out any of your homemade yogurt then just refer to the original recipe.

Does freezing the yogurt kill the cultures? The original recipe that I used says no. And I found this answer on a website that says no. http://www.sparkpeople.com/myspark/messageboard.asp?imboard=7&imparent=15746423
Honestly though I have not researched it enough. If you are worried, just keep it in your refrigerator for up to two weeks.

I hope you enjoy this as much as I have! Let me know how it goes!

Well, the Giants lost last night. But we had a very FULL day of tailgating and fun!

.Greek Yogurt in a Crock pot.

I am so excited to share this with you!! I am a yogurt lover. So are my children. We cannot get enough, and I cannot buy enough. We go through it like water. I am a devoted fan of Stoneyfield Farm organic yogurt. But buying as much as we do becomes pricey when on a tight budget. So what's a yogurt craving Mommy to do?? Make it, of course!

But I am a busy, homeschooling Mommy, in the middle of living a crazy camp ministry filled life - so it had to be quick and easy. I looked at several recipes. Some of them calling for a myriad of ingredients from milk (of course!) to powdered milk, to evaporated milk, to gelatin {BLECK} , to who knows what else. Some of the recipes require hours of stirring, temping, and canning. Some of them called for a yogurt maker. But at last I stumbled on the EASIEST recipe ever. The best news is it calls for two ingredients (yup two!) and is made in a crock pot. It is virtually effortless!

Not only do I love yogurt, but I absolutely ADORE Greek yogurt - you know that thick, silky melt-in-your mouth goodness? I have been known to purchase on occasion the ridiculously small containers of it, and hide it waaaay back in my fridge, so that Cadi cannot see it. Then I sneak it! {blush} When I found out that I could add a few simple steps to this recipe and come out with Greek yogurt, I was head-over-heels in love!

So, here it is! If you are a fellow yogurt lover, you must give this a try!!

Step #1: Measure 8 Cups of whole milk. (We are so blessed to be given raw jersey milk from our best friends. I did not take the cream off the top - just left it alone.)



Step #2: Pour milk into a crock pot and turn it on to the lowest setting. Leave it alone for 2.5 hours.



Step 3: After 2.5 hours turn the crock pot off.


Step #4: After 3 more hours remove two cups of the warm milk from the crock pot.



Step 5: Add 1/4 Cup full fat plain yogurt
-Please note - this is the only time you will have to use store bought yogurt as a starter. After this remember to save out 1/2 a cup of your homemade yogurt each batch.


(I had to use Dannon Natural, because this was a last minute thing, and the closest grocery store only had full fat plain yogurt in Dannon.)

Step 6: Stir the plain yogurt and warm milk together.



Step #7: Pour this mixture back into the crock pot. (Please do not be alarmed by the yellow - remember I left the cream on top of my raw milk.)




Step #8: Put the lid back on.



Step #9: Wrap the crock pot in old towels. Leave it alone over night.



Step #10: In the morning wake up to YOGURT!! (If you do not care about continuing to make Greek yogurt you can stop here and pour your yogurt into a container and refrigerate. But for the rest of us - let's move on!)



Step #11: Don't forgot to remove 1/2 a cup of yogurt to use as your starter for next time. You can freeze it!




Step #12: You will need a mixing bowl big enough to fit a colander in it. Line cheese cloth in your colander - I used two sheets.



Step #13: Pour yogurt into colander lined with cheesecloth.



Step #14: Cover with saran wrap and refrigerate over night.


Step #15: Wake up to yummy GREEK Yogurt - all natural, all yummy! Now don't you feel domesticated?!
If you try this, let me know!



I love mine drizzled with honey. Sometimes I throw on some nuts, too.
This was my first time doing a scheduled post. I hope it works okay. Right now, I should be tailgating at the Giant's game! GO GIANTS!