A staple in our house, yogurt, has gone up in price along with everything else. Store-bought yogurt is between $4.00 and $7.00 for 32 oz. A 5-8 oz container runs from $1.00 to $1.50. The cost depends on whether you purchase organic or non-organic, Greek or regular yogurt. 

One of our favorite breakfasts is homemade yogurt with a splash of elderberry syrup, blueberries and a handful of granola. Good for our gut and our brains because it tastes so good. 

Make your own yogurt

Making your own yogurt is simple. It will take four to five hours to set but once it’s made, you don’t have to do anything except wait for it to do its yogurt thing – the bacteria will thicken the milk and make a delicious, creamy homemade product that you can use in a myriad of ways. 

To make it thick like Greek or yogurt cheese, simply spoon it into a strainer and let it sit to drain for an hour or so. 

The type of milk you use is also up to you. Whole, 2% and skim all work well. I like to use organic whole milk, but any will do. Try not to use ultra-pasteurized if you can get it as sometimes the pasteurization process impedes the bacterial growth necessary to thicken it. 

I’ve not made yogurt from oat, soy or almond milk, but it might be worth trying. You will have to start with yogurt with live cultures which is a dairy milk product. Or you can purchase live cultures online if you want to try non-dairy milk.

Recipe

This makes 4-5 pints. I tend to cut it in half just so I don’t have so much in the fridge at one time.

You’ll need a heavy-bottomed pan, glass jars and lids and a cooking thermometer. I use a candy thermometer.

½ gallon milk (whole, 2% or skim)

¼ c. room temperature plain yogurt as the starter (just take it out of the fridge for half an hour or so)

If you don’t already have yogurt in the fridge, purchase a small cup of plain yogurt. Make sure it lists live cultures on the label. Don’t be tempted to use one that is sweetened or with fruit as this can stop the fermentation process. Once your yogurt is made, you can sweeten and fruit it up as you desire. 

How to make

Heat the milk until it reaches 180 degrees, stirring occasionally to keep it from scorching. Hold at 180 for one minute. This scalds the milk to kill any unwanted bacteria. Remove from the heat and allow it to drop to 115 to 120 degrees. 

Remove 1/3 c. of the milk and add to the yogurt starter. Blend well with a whisk and return to the milk, whisking to mix well. It will form a skin, so use a strainer and pour it into glass jars. 

Cap the jars and put them in a cooler or something with a tight-fitting lid that will keep them insulated. You can also use a pot that will accommodate the jars and surround them with a towel. I use a small insulated cooler and put a folded towel on top for the fermentation process. 

Fill another jar with boiling water, close the cooler and let sit for 4-5 hours. Voila! You have your own homemade yogurt! Be sure to save the bottom of the last jar to make your next batch.