Making yogurt, it's really easy!

I'll go ahead and post this because Nita is coming Thursday and we'll be busy... shopping, cooking, the movies and going for facials and massages.  Oh and don't forget the wine drinking!!

Nita getting home from the clinic the last time I was at her house.

I've been making yogurt for almost a year now.  I just got tired of paying so much for the Greek yogurt that I absolutely love.  Did you know all you have to do to make greek yogurt is to strain the whey out of regular yogurt.

I started researching how to make yogurt on the internet and found lots of different methods.  I didn't want one of those plug-in kind of yogurt makers and found the Easiyo Yogurt Maker.  I found mine on Ebay, but they also have them on Amazon.  It's like a big thermos and really easy to use. 

Here's how I make yogurt in the Easiyo maker.  You'll need to buy 1 container of yogurt with LIVE cultures, it'll say so on the container any brand will work.  You'll also need some powdered milk (this just makes the yogurt thicker and richer.)

You'll need a thermometer so you don't over or under heat the milk.

I don't use the plastic container that came with the set. I use a quart Mason jar.  That's my 'starter' yogurt in that little jar.

 I have this phobia about putting hot things in plastic containers or putting plastic containers into hot water or mixing plastic with heat.  I use plastic, I just don't like it around my food. So if you want a couple of Easiyo containers let me know and I'll send them to you.

Once the milk reaches 185F remove it from the heat.  Now's the hard part, waiting until it cools down to 110F.  If you add the hot milk to your 'starter' you'll kill it, so you have to wait.  Or you can set your double boiler pan in a bowl of ice water to bring the temp down.  Just don't get any water in your milk.

Once the temp is down to 110F you can begin ladling some milk into the jar.  To this milk add 1/4 cup of powdered milk and mix it well.  Then begin adding more milk, mixing well with the powdered milk mixture after each addition.  When you get the jar half full add the 'starter' yogurt, about 2 tablespoons and mix well.  Add the remainder of the milk and stir.  I use a little whisk to do this.

With the Easiyo you'll need boiling water too.  You fill the container with boiling water up to the designated area, place the jar in and put the lid on the container.

I just put the canning lid on the jar with the ring and set it down into the hot water in the Easiyo container. Put the container lid on and let it set for 12 to 24 hours.

It's sitting.

 Recently my yogurt hasn't been setting up in 12 hours like it was in the winter.  Maybe it's because our house is cooler Jody likes it cold... we could hang beef in here now that it's summer.  I'll explain how I took care of that below. 

After the yogurt is set I remove the Mason jar from the Easiyo container and put jar in the fridge.  I usually leave it in the fridge for 12 hours.  Then I strain it, this makes it Greek yogurt.  Before I strain it I'll scoop out 2 tablespoons to use as my starter the next time I make yogurt.

I pour the yogurt out of the jar into a mesh strainer that is lined with a clean flour sack dish towel set over a large bowl.  It's already pretty thick, but I like it even thicker.

I let the yogurt drain for 4 to 8 hours in the fridge, the longer it drains the thicker is will become.  The small jar contains my 2+ tablespoons of 'starter' for my next batch.  I save this liquid (whey) and add it to my juice and smoothies for added protein.

If you strain the yogurt for longer than 12 hours it becomes Yogurt Cheese.  It's a lot like cream cheese! It's great on bagels with guava jelly.

 Now for the part where I tell you that you don't need the Easiyo!  A few weeks ago my yogurt didn't set after 12 hours.  (I just poured the water in the container out and put in more boiling water and let it set another 12 hours.)  But I was worried.   Internet to the rescue!! 

There were a couple of methods, so I tried two of them the next time I made yogurt.   One method was the oven method, the other was the heating pad method.

First the oven method.  I made my yogurt as usual, only I made a double batch.   I added 3 tablespoons of 'starter' and 1/2 cup of powdered milk,  1/2 went into my jar that I placed in my cold oven.  I turned the light on and begged Jody not to turn the light off.   The next morning....  YOGURT!  That easy!  That's pretty amazing that the tiny oven light makes that much heat.

But back up a bit,  in the other half of the batch I added Lemon Essential Oil!  I hear you... "no way!"  Yes whey! If your Essential Oil is food grade you can add any scent/flavor to food.  I say any, but I mean the food oils, I don't think I'd use cedar, tea tree or sandalwood.  I'm thinking lemon lavender next time.

In some little jars I put a tablespoon of honey, then I added the lemon flavored yogurt to the jars.  I put the lids on them and set them on a thick crocheted dish drainer that was set on a heating pad on top of a wood cutting board. 

These little jars hold a surprising amount of yogurt.

Cutting board, heating pad on low, dish drainer or you could use a doubled dish towel.  I didn't want the heating pad directly on my counter top.

 Once all the lids were on the jars I placed a bath towel over the top of them that I had folded in half and in half again.  I wanted to hold that heat in.

Viola!  Thick yogurt in the morning!

It was REALLY yummy!

I've been eating the lemon-honey yogurt with frozen blueberries or peaches.

I know this process seems time consuming, but it's really easy and if you like yogurt as much as I do, but hate waiting for those sales, you should try this.  Canning jars are cheep right now with it being 'the season'.

Y'all have a good weekend.