Lately, Dan and I have been extra conscious of our expenses. One way we’ve been pinching pennies is by following the list I mentioned that I found on one of my favorite blogs, Greatist. Although I was terrified to do so, I knew that one of the items we’d save the MOST money by making ourselves … was yogurt.
I eat yogurt at LEAST once a day. I consider 11am at work to be my “Chobani Time” and for the longest time, I’ve been savoring all the flavors, anticipating each day what I would find in my lunchbox. At about $1.50 a pop, these little guys were eating up a lot of our grocery budget. I switched to the bigger containers, which saved us a little bit of money (though the bigger guys only come in Vanilla and Plain, so I was missing all my flavors), but still … I couldn’t argue with the price tag of making it myself. Thanks to the lovely people at The Kithcn, I powered through and did it!
I started by heating my milk (I used a half gallon of 2%) to 200 degrees.
The hardest part is stirring the milk the entire time it is heating – you don’t want it to scorch so you have to keep fairly constant motion on the bottom of the pot.
After it is up to 200, you have to let it cool back down to 115 degrees. Once THAT is done, you innoculate it by mixing the small cup of yogurt you bought (or if you’ve made yogurt before, you could use a cup of that) mixed with the warmed milk.
You whisk them together and then pour it back into the big pot. Once everything is all mixed in, you put the lid on the pot, and wrap the whole package in about 3 or 4 towels. Heat the oven to 115 degrees, or as close as you can get it. Take your swaddled bundle and stick in the oven (after turning it off!)
I left mine there overnight, then stuck it in the fridge for a few hours before transferring to an airtight container. It’s always amazing to me how much yogurt it makes and how long it lasts. It takes a bit of time, but is worth it in the end. In the very near future, I will be experimenting with flavors, thickness, fruit and any other factors I think I can change. Stay tuned!
What kitchen staples do you make to save some dough?