Homemade Greek Yogurt

Hi everyone, sorry for the long hiatus, but what are you going to do when the kids...are kids? :)

Anyway, I've had some requests from people in my circles to share my yogurt technique. I use technique rather than recipe because it's more about how you put the ingredients together than the ingredients themselves.

I started making yogurt because we were spending $11 a week on yogurt! That's $44 a month... I'm just too cheap to let that be in my budget. So I asked my mom about making yogurt because I remembered she used to make it when I was younger. She said it was easy but you have to get a few elements right for a good result. So I started my adventure and haven't looked back.

Now I make the same amount for at most $5 a week. That's less than half and leaves more wiggle room in my food budget. Ok, onto the technique.

I'm apologizing in advance for the flexible amounts and times in my descriptions. This really is the way I make yogurt and it changes slightly from time to time but all the ranges I give, I have gotten wonderful yogurt. Also, I know that many reading this know how to cook, but for clarity I will give an exhaustive list of equipment so you are well prepared for each step.

A note on starter: yogurt is made from good bacteria processing the milk. When you see "live and active cultures" on the label, that means those good bacteria are in there. I've noticed a difference in using only starters that contain milk and live and active cultures yields the best results. Sometimes there are additives like sugar, gelatin, and emulsifiers in store-bought yogurt that might impede the process. Also, not all plain yogurt tastes the same. We discovered that Fage brand 2% Greek plain yogurt was what our family preferred. You can either use a single serving tub of your choice of plain yogurt or 1 cup of any plain yogurt, even what's left from a previous batch. Try out a few or just pick out one and give this a go. 

Last warning: This may seem time intensive but honestly it's just a few quick interactions separated by some long wait times. I start heating the milk at 9 am, start cooling it before lunch, add starter after lunch and let it sit til the next morning around 7 am, and then strain it. Some days it's delayed so I just take it out later the next morning.

Feel free to comment or email me crimsoncinder@gmail.com with any questions or to share your success!

 So here we go.

Homemade Greek Yogurt

Ingredients
-1 gallon milk (I use whole but any cows milk will work)
-6-8 oz plain yogurt (I use Fage brand 2% Greek plain yogurt single serving or 1 cup of yogurt from a previous batch)

Equipment
-6 quart crockpot
-Instant-read Thermometer
-Sink of cold water/ice bath
-Oven set to 110 degrees Fahrenheit, or just a cold oven with the light on, this will keep the oven at the perfect incubation temperature
-Flour sack cloth or clean smooth cotton cloth
-Colander
-Large bowl
-Small bowl
-Whisk
-Large Spoon/Spatula

Steps
1. Pour 1 gallon of milk into crockpot set to high. Stir occasionally and heat covered until temperature reads 180-185 degrees Fahrenheit. This takes my crockpot about 3 hours but yours could take as little as 1.5 hours. The important thing is this is a gradual process, heating too quickly will result in a grainy texture.

2. Remove stoneware insert and place in ice bath sink uncovered until temperature reads 110 (I bring it out if its 115 or lower) This may seem weird to heat up then reduce the temperature but its to denatures the whey protein in the milk, making it active. You will not get a high quality or quantity yield without this step.

3. Remove stoneware from sink.

4. Remove 3-4 cups of 110 degree milk from insert and add plain yogurt starter.

5. Whisk gently until smooth. Pour mixture back into insert. Stir gently to combine.

6. Cover and place in 110 degree oven (or oven with the light on) for 12-18 hours.

7. Remove yogurt from oven and pour into flour sack lined colander that is fit inside a large bowl. This will strain out liquid and give a thicker, Greek yogurt. Without straining, you have just plain yogurt. Feel free to just stir and put in an airtight container if you wish at this point. Otherwise strain for anywhere from 1-3 hours, depending on your desired thickness.

8. Remove Greek yogurt from cloth and store in airtight container for up to two weeks. I use a spoon or spatula to scrap the yogurt that clings to the cloth.

9. Enjoy with add-ins or plain.

Updates to Share

Hi everyone! I had a great time at Holiday on 44th. So many people, so many smiles, and so much Christmas.

I had a profitable time, but, honestly it was fun even when people weren't buying anything. I loved talking with the kids that came by, sharing the joy of making, and just being jolly with those celebrating.

I now have items on my Etsy site. I'm also still up for custom orders.

I do have a disclaimer, I can't get anything else made by Christmas, so if it's in stock, I can get it to you, if not, you'll have to be patient til the new year.

I love seeing people enjoying the things I make and thank each and every one of you who has supported my journey in crafting.

Enjoy Life,

Cindy

Early Morning, Early Spring

I wrote this March 28, 2016 and meant to post it sooner but this has been the first time Ive had a chance.

The quietness of a morning. Something I rarely experience. Today is early spring. One of the first days in the year where the sun streams through my windows noticeably earlier than any other in my recent memory. Frost still bites the shingles of our garage and the grass of our yard, but it losing strength. Delicately strong buts are on every branch in our neighbor's tree in vibrant red and on our lilac in bright green. Sleepy clouds sail past in a periwinkle sky. Birds are chirping and replace my alarm.

Early morning in early spring. Just a small moment, but such a beautiful one.

I could ruin it with focusing on how dirty the windows are, or how our yard looks like the Clammpett's from Beverly Hillbillies in places. I could say snow is probably coming or that this just means allergies are going to get bad.

Not right now. I'm choosing in this rare still and quiet moment, when I'm alone in my kitchen, to breathe in the beauty I used to just pass by. because it's fleeting and fast. If I don't take it in now, I never can.

Be mindful today of the beauty around you.

God Loves You

Enjoy Life

Cindy

Summer Sun Tea

Summer time is here, or at least I wish.

Whenever we get a few sunny days, I crave summer. I want fresh sun-warmed tomatoes, salads with shaved radish and carrots from our garden. Burgers on the grill that we enjoy at our patio table.

Spring is peeking around the last corner of winter, warming the sun spots in my yard. But here in Minnesota, we're farther than I'd like until summer food and fun becomes a daily reality. SO I have a few coping strategies to help my summer deprived self wait out the weather.

The one I'll tell you about today is Sun Tea. Basically summer captured in a jar. I remember coming home from school late in the year, when we were all itching for school to be over, to a jar set out by my dad. The sun shining through the amber liquid just seemed to whisper...I'm almost here, trust I'm coming ~Summer.

Now you have to have a sunny day to make it, which is why I don't have any pictures of a finished product. The tug-of-war between warm and cold has shifted again with flurries in our forecast.

It's an easy recipe- put water, tea bags, sugar, and lemon in your preferred proportions in a clear jar or clear covered pitcher and let the sun warm the water and brew the tea. (Remember sugar+lemon+water=lemonade so put more sugar and lemon and you're making an Arnold Palmer! Yum!)

You do have to be careful with leaving it out too long if there's sugar in it.** (I'm mainly saying this as a legal disclaimer that if you leave it out for a LONG time, like days, please don't sue me for getting sick off of it :D )** I think you'll be hard pressed to wait out the anticipation for four hours because this is so good you'll want it asap.

I like putting black tea along with a fruity herbal tea so I get the strong color and taste but the lightness of the herbal tea.

Find a sunny spot and let it sit there for a few hours. Four hours normally does quite nicely, on a hot day it may be finished even quicker. I have a stone patio that gets marvelously warm in the sun so I put it there to make the process faster.

Also, add vodka, sparkling wine, or other alcohol after it is finished and you have a fun summer cocktail.

This easy, fun treat will have you pulling up a lounge chair in anticipation of summer as you sip it in delight.

God Love You

Enjoy Life

-----

Summer Sun Tea

1/2 cup sugar
3 tea bags (vary type of tea to create your own blend)
2 Tablespoons lemon juice (I'll use a sliced lemon if I have one)
1/2 gallon water (or enough to fill the container)

Set out in the sun...for a while (4 hours is fine)
After the tea has brewed, the sugar might not have dissolved, but a quick shake or stir should take care of that.