So here we are at the end of November. I posted every day of the month, I am pleased to say. I loved every minute of it. I hope you had some pleasurable moments as well. While I will not promise posting every day (I know I will not in the coming months) I do plan to be a bit better of a FRIEND of bloggers by actually visiting their blogs and (SHOCK) leaving comments. I plan on leaving so many comments that you’ll be sick of me and beg me to go back to blogging myself just so that I will leave you alone for a change! 🙂
I made the homemade yogurt yesterday and as Norma says, I am ENTHUSED. To say the least.
One thing that you may not know about me is that over the years, I have been on a quest for healthy eating. Real food! To know what goes into my food and have a choice over that. That is not to say that I haven’t polished off a bag or three of Doritos in my time or that I don’t enjoy an occasional filet ‘o fish at McD’s. I do. But mostly, I like to avoid things like high fructose corn syrup and other ingredients that I cannot pronounce and have no place in nature that a conglomerate decides is good for MY food.
Well, I say, “NOT MY FOOD!” Hell no.
This particular quest started when I had kids. Jarred baby food for MY baby? I think not. I don’t know what is in that jar! So, I made my own. I got a blender and blended up veggies and meats and fruits that Andy and I ate and I froze them in ice cube trays. I thawed and warmed them in a bowl of boiling water because I did not have a microwave at that time.
I am not perfect on this quest of mine. I still eat plenty stuff I wish I did not. But I am getting better. It gets easier as I get older.
So, making my own yogurt falls right into place with all of that.
Now, let me tell YOU that homemade yogurt is WONDERFUL! I love it. Love. LOVE! It is creamy, tangy, delicious and oh-so-white! Just beautiful to look at as well as to eat!
I basically followed the crock pot yogurt recipe here, with these exceptions.
Here’s how I did it:
I used 1/2 gallon of 1% milk from Whole foods. No hormones and pure, natural milk.
I added a 1/2 cup of powdered milk to add more protein and calcium to the mix. (I also bought this at Whole Foods)
I covered my crock pot and heated the milk on HIGH for about 3 1/2 hours until the milk was 180 °F (although I strived to readch 180º, it only got to 178º and would not budge up anmore). I then took the crock off the heating element and took off the cover, letting it cool to 120º which took under an hour.
I took about a cup and a half of the heated milk out and mixed into that about 1/2 cup of Stonyfield plain yogurt. I wrapped the covered crock with a bath towel and put it into the oven. leaving it there overnight.
9 hours later, I stumbled down into the kitchen expecting to find milk in the oven but I found yummy, creamy, thick yogurt.
I topped some with Starbucks sugar free vanilla syrup and a spootch of vanilla extract and brought it to work with me. What a delicious, nutritious treat. I am over the moon about my homemade yogurt. And you will be too. It’s easy and moneysaving and one of those moments of magic in life that brings a smile to your face.
I plan to add some fruit to some of the yogurt, perhaps some mango and some blueberries.
So many possibilities.