Monday, July 25, 2011

Food Storage makes delicious yogurt!

Okay, so I have entered the realm of making homemade yogurt
and not just any homemade yogurt...
yogurt made from DRY Milk powder (aka Powdered Milk).

Who would have ever known that you could take powdered milk and turn it into delicious tasting yogurt!

While the texture is nothing like it is in store bought yogurt, it is very tasty and if you make a lot of smoothies, or, your family enjoys eating yogurt with fresh fruit mixed in this recipe is perfect for those.
AND it's such an added benefit that you made it yourself as it is SO easy,
PLUS,
you don't have to worry about all the added sugar, high fructose corn syrup
and artificial ingredients that are in store bought yogurt...
homemade yogurt is definitely a "Win-Win"!

This really reminds me of the texture/taste of Greek Yogurt.

Everything is from food storage except for the plain yogurt start you use, but after you have made your first batch, you can use your own yogurt for starts.

The yogurt really tastes much better after it has aged for a few days.
I made it on Tuesday and it tasted okay the first afternoon, but it was AMAZING and really good on Sunday when we finished it up.

Tracy and I topped ours with fresh pineapple, cantaloupe, frozen blueberries and since we didn't have any granola, we crumbled part of a homemade Gingersnap cookie and put it on the top and WOW was it ever yummy!

The first day we made it,
we made the most delicious smoothie I think we have ever made.
The kids asked me if it was a milkshake and if we used ice cream. NOPE...just homemade yogurt, banana, mangoes, pineapple, vanilla and ice!

Homemade Vanilla Yogurt
(turn on oven to 200 degrees)
3-3/4 cups water
1-1/2 cups dry milk powder
1/3 cup plain yogurt with live active cultures
1 envelope plain gelatine
1/4 cup REAL maple syrup (OR you can use 1/4 cup RAW honey)
1 teaspoon vanilla
Mix together water and powdered milk in large saucepan over medium heat. Heat to 180 degrees F just below boiling point. (I just put in my candy thermometer and when it reached 180 degrees pulled it off the heat). Do not allow milk to boil!!
Remove milk from heat and let cool to lukewarm (110 degrees)
Take out 1/4 cup milk and put in separate bowl
Add gelatin to the smaller portion of milk and completely dissolve.
Add maple syrup, vanilla, and gelatin to larger pan of milk and stir to combine
Add in plain yogurt and stir until blended.
Put into clean containers and put on lid (I just used a glass pickle jar)
Turn off oven
Put jar in oven and turn on OVEN light and let sit 10-12 hours.

I put mine in the oven at 6:30 at night and pulled it out the next morning at 5:00 when I got up to go to work. It was still a little runny looking when I put it in the fridge, but when I pulled it out that afternoon it was all set up nicely. Keep in mind that it THICKENS after it cools and has chilled, so don't panic if it is not perfectly set up when you pull it out of the oven.
Delicious!

Can't wait for the next batch to be done to enjoy
another week of YUMMY yogurt snacks and smoothies!

What a wonderful feeling of accomplishment to not have to rely on the store to enjoy yogurt!

1 comment:

Garden of Egan said...

I have heard that you could use powdered milk to make yogurt, but haven't ventured that far yet.
Baby steps....baby steps!

Looks delicious.
Your gingersnaps were looking pretty good too.