Homemade Yogurt: All the Other Bloggers Were Doing It
My kids eat a lot of yogurt. I mean, a lot. My mother used to buy them YoBaby when we would visit, for a treat, but she had to give that up when they wanted two and three cartons—each. They easily go through an entire quart-size carton of plain in one long weekend visits.*
As you can imagine, even plain yogurt by the quart adds up when you are buying up to two quarts a week. As I struggle to get my grocery bill down, it seemed like a good time to reconsider my position that homemade yogurt was not worthwhile. After all, all the other bloggers were doing it. Not just the Prudent Homemaker, with her nine mouths to feed on a shoestring budget, but even Mrs. PoP at Planting Our Pennies, who works full time and could clearly afford to buy yogurt. Maybe they’re onto something.
The potential savings were significant, if not huge. I usually buy yogurt for $2.78 per quart, although I sometimes find it on sale for $2.50 or even, once, $2.25 (I had to buy five quarts for that price). The milk we buy, on the other hand, is anywhere from $2.08 to $2.49 per half gallon, depending on where we happen to be shopping. That would make my per-quart cost more like $1.04 to $1.25, plus a spoonful of old yogurt (about nine cents).
My first few efforts were, as I suspected, a tremendous pain in the ass. I heated the milk in a pot on the stove up to 180 degrees, which was time-consuming, then had to wait for it to cool down to exactly 110 degrees, which takes a surprisingly long time and requires constant monitoring. Then I kept obsessively checking it during the day to make sure I was keeping it warm but not too warm.
Something had to change. Two key realizations pulled it together for me:
- Ultra-pasteurized milk does not have to be heated to 180. You can heat to just 110 and go straight to the next step.
- You can heat the milk in a glass jar in the microwave. Fewer dishes to clean (no pot) and much easier. Plus, it won’t burn the hell out of your pan if you forget about it.
So here’s my method so far:
- Fill a glass jar nearly full of milk. I’ve been using an old forty-ounce jar that used to contain Costco strawberry spread.**
- Heat the jar in the microwave until the milk is 110 degrees, if it’s ultra-pasteurized. If I happen to have milk that is just regularly pasteurized, then I do 180. I do longer increments at first, say a minute, and then shorten the intervals as it gets warmer. Each time the microwave bings, I stir the milk (to prevent hot spots as well as skin formation) and check the temperature. A candy thermometer would be good, and maybe I’ll get one, but I’ve been using an instant-read analog meat thermometer.
- If necessary, wait till it cools down to 110. Then I pour a little milk into the old yogurt carton (if I am starting from commercial yogurt) and mix it with the last dregs of the old yogurt, generally a couple of tablespoons’ worth. Pour the milk/yogurt mixture back into the jar (don’t stir!) and cap it.
- Put the jar someplace warm. I sometimes put my oven on “warm” for a few minutes, then turn it off and put the jar in. Or I often put the jar in a sunbeam, since I tend to mix this up in the morning.
- Wait a long time, at least eight hours. Last time I forgot about it and it went more like fourteen with no ill effects.
- Pour off any visible whey and put in the fridge.
Now, here’s something you need to know about homemade yogurt: It is very thin. I have just been using it that way. The kids don’t mind, and anyway I usually use it for making their overnight oatmeal. I just omit the milk and use extra yogurt. I tried straining it once, but I (a) made a giant mess and (b) let it sit too long, winding up with a teeny tiny portion of extremely sticky yogurt and a whole lot of whey for which I had no use. I’ll probably try straining again in the future. I like Greek yogurt for myself. Since I buy this for either three-fifty or four dollars a quart, I can lose some volume and still save money.
Do you make your own yogurt? What’s your favorite method?
*They are happy to eat plain yogurt with Cheerios or fruit in it, and I have found, too, that plain yogurt is much less sticky in the clean-up phase than commercial sweetened yogurt.
**Coincidentally, this is an excellent thing to spoon into your yogurt. Like fruit on the bottom yogurt, but much cheaper!