Hasty Tasty Yogurt

From previous posts you’ve seen that I like making my own food as much as possible to avoid mysterious or harmful additives. I’m a breast cancer survivor who’s especially vigilant about my food. Much as I enjoy yogurt, I don’t enjoy a) paying too much for premium quality or b) consuming nasty additives like carrageenan, which my doctor tells me to avoid. So as with mayonnaise and barbecue sauce, I make my own.

Three Ingredients

Three Ingredients

It’s time-consuming to make yogurt, but I’ve come up with a hasty (or as hasty as possible) and tasty version. It has three ingredients only: 1 quart milk (Skim works if you want less fat), 2 Tbsp. honey, and ½ cup plain yogurt with live cultures (always save 1/2 cup of your homemade yogurt as a starter for the next batch). The honey may add calories, but it makes this the best tasting yogurt I’ve had. I eat it plain most of the time, although it’s great with fruit or cereal. Give it a try.

Here’s all you have to do:

    • Combine milk and honey in a 2 quart saucepan and whisk to combine.
    • Heat gently over medium heat to 120°F.
Heat gently to 120°

Heat gently to 120°

    • Remove from heat and allow temperature to drop to 115°F.Important: Use a thermometer. Overheating kills the cultures
    • Temper the yogurt by mixing it with 1 cup of the heated milk.
    • Gently fold yogurt mixture into milk/honey mixture. Pour into a large glass jar or container.
    • Wrap container in an electric heating pad and place in a larger pot. Cover.
Set Heating Pad to Medium.

Set Heating Pad to Medium.

    • Plug in heating pad and set to medium (do not allow yogurt temperature to exceed 115°)
    • Allow yogurt to ferment for 8 hours.
Ferment 6-8 hours.

Ferment 6-8 hours.

    • Cool the yogurt overnight in the refrigerator.
    • Using yogurt strainers or cheesecloth, strain the whey from the yogurt to thicken it. Allow yogurt to strain in the refrigerator for about two hours.
Strain whey from yogurt.

Strain whey from yogurt.

  • Gently spoon thickened yogurt into containers, label, and refrigerate.
  • Avoid stirring the yogurt. Fold added fruit, granola, etc. gently into yogurt before serving.

Yield: 2 pints



Note: Use within a month (But mine never lasts that long!).


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Filed under condiments, Healthful Eating, Recipes, Yogurt

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