Homemade Yogurt - Cooler Method

Contributed by Susanna Holcomb

Original Source: www.thefrugalgirl.com

 

Okay here is the link to the homemade yogurt recipe. I am linking to the original in fairness to the author. :) Here is what I do that is a little different. I don't boil my containers...I just make sure that they are clean. I also pour boiling water in the cooler. I found that it cools off too much otherwise. I will say that I keep my cooler in our unheated garage so the temperature outside does effect it. I also make the yogurt in the evening and let it sit overnight - much longer than 3 hours. This does result in a much more tart yogurt. It is a thinner consistency than store bought but that is because we are not using pectin. Often I make 2 gallons at a time and mix whole milk and 2%. Why so much? Because it does not take that much longer to do 2 gallons at once and it will... keep in the fridge for up to one month. The other change that I do is this - I make 1/2 of the batch vanilla and put it in half-pint mason jars. (they were much cheaper than other small glass with lid options.) This allows my 8 year old and others to have a serving of yogurt with ease. The plain yogurt I make in quart mason jars. I put both in the cooler as the size of the container does not effect the culturing time. Still not convinced to make yogurt? A gallon of milk = a gallon of yogurt. In my neck of the woods a gallon of milk is $2.98 and the last time I bought a quart of plain yogurt it was $1.97 (x4= $7.88) If your family eats a lot of yogurt is worth it to at least try it. Oh, do you like fruit in your yogurt? You can add jam, jelly or fresh fruit to it after it is made. Happy yogurt making!

 

The recipe (from The Frugal Girl):

Homemade Yogurt (makes 4 quarts, which will keep for at least a month in the fridge)
For vanilla yogurt directions, see the bottom of the recipe.
Ingredients
1 gallon of milk
1 cup yogurt starter(you can use a small cup of plain Dannon or Yoplait yogurt, or you can use a cup from your previous batch.)
1. Place four quart glass canning jars, four lids, and four screw-tops in a large pot. Fill with an inch of water; cover with lid and heat to boiling. Boil for ten minutes. Leave the lid on the pot and move it off the heat until you are ready to use the jars.
2. Pour one gallon of milk into a large, heavy bottomed stockpot or Dutch oven. Heat the milk to 185-190 degrees Farenheit(90-90 Celcius).
3. Place the pot in a sink filled with cold water and let the milk cool to 120 degrees fahrenheit(50-55 degrees celsius)
4. Stir one cup of yogurt starter into the cooled milk, using a whisk. Stir well to ensure that the starter is thoroughly incorporated into the milk.
5. Pour the milk into jars, and put the lids and bands on. Place them into a cooler.
6. Heat one gallon of water to 120 degrees F(50-55 degrees C) and pour into cooler.
7. Shut cooler lid and leave in a warm place for three hours. When the three hours are up, place the yogurt in the refrigerator.
To make a delicious vanilla version of this yogurt, add 1/2 to 1 cup of sugar to the four quarts of milk when it’s cooling in the sink. Then stir in 1-2 tablespoons of vanilla, depending on your preference, and proceed as usual with the recipe.

Homemade Yogurt - Crockpot Method

Contributed by Kathleen PierceOriginal Source: http://www.thesimpledollar.com/2011/03/17/making-homemade-yogurt/

I remembered someone on here posting about making yogurt in a crockpot, but then I couldn't find the post so I ordered a yogurt maker on Amazon. But then I got to thinking...why spend $40 when I already own a crockpot and know it's possible? So I canceled my order and did a quick internet search. And...this morning I have yogurt sitting in my crockpot! Real easy too - here's how:
1. Turn crockpot on low and add 1/2 gallon milk (any - whole, 2%, etc. I used whole organic).
2. Leave for 2 1/2 hours on low.
3. After 2 1/2 hours, turn crockpot off and leave for 3 hours.
4. At the 3 hour mark, take 1/2 c. yogurt starter (this could be an actual starter you buy online or just plain yogurt you buy at the store, but make sure it has "live" cultures listed in its ingredients. I used some raw milk yogurt donated for this experiment by a friend (thanks, Heidi!)). Anyway, take the 1/2 c. starter and, in a separate bowl, mix in 2 cups of the warmed milk with the starter. I also at this point added 1 c. nonfat milk powder as this is supposed to add a creamier texture. Pour the milk/yogurt (and milk powder) mixture back into the crockpot and replace the lid.
5. Now, still keeping the crockpot unplugged, wrap a big towel around it to keep it insulated. Then just leave for 8 hours and come back to your yogurt!

I was a little skeptical, but it works! The yogurt is quite a bit thinner than what you buy in the store, but that is actually better for cooking. And what we plan to eat, I'll run through some cheesecloth and a strainer to thicken. I also have some yogurt cheese going, which is delicious as sour cream (I'll never buy sour cream again!).

Cheese Crackers

(Contributed by Kathleen. Source: http://kathdedon.wordpress.com/2010/09/10/melt-in-your-mouth-homemade-cheese-crackers/)

1 1/2 c. extra-sharp cheddar cheese
1/2 stick butter, softened and cut into pieces
3/4 c. whole wheat flour
1/2 t. salt
1/2 t. crushed red pepper (this was way too hot for my kids - reduce)
1 T. milk

Instructions:
1. Preheat oven to 350.

2. Put everything except the milk in a food processor. Pulse the processor, 5 seconds at a time, for about 5 or 6 times, until the dough is in coarse crumbs.

3. Add the milk and process until the dough gathers together in a ball.

4. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick.

5. Cut the dough into 1-inch squares with a sharpe knife or pizza cutter. Use the flat end of a wooden skewer to poke a hole in the center of each cracker.

6. Place the crackers at least 1/4" apart on parchment paper on a baking sheet.

7. Bake for 12-15 minutes until the edges are just starting to brown.

8. Cook completely.

Everyday Granola

(Submitted by Kathleen. Source: www.perrysplate.com)

3 c. old-fashioned oats (I used rolled oats)
1 c. coarsely chopped nuts (like sliced almonds)
1/2 c. unsweetened shredded coconut
3 T. (packed) brown sugar (optional)
2 T. milled flaxseed
(I also added a small "handful" of millet)
3/4 t. ground cinnamon
1/2 t. ground ginger
1/4 t. salt
1/3 c. honey, real maple syrup, or agave nectar
3 T. coconut oil (or veggie if you don't have coconut)
1/2 t. vanilla
1 c. dried fruit

Directions:
1. Preheat oven to 300.

2. Mix first 8 ingredients in large bowl. Stir preferred sweetener and oil in saucepan over medium-low heat until smooth. (Do not boil). Remove from heat and stir in vanilla.

3. Pour sweet mixture over oat mixture. Toss to coat evenly. Spread on lightly sprayed sheet pan.

4. Bake until golden, stirring evern 10 minutes for a total of 30-40 minutes. Place sheet on rack. Stir and cool. Mix in fruit.

Store in airtight container.

Suggestions for add-ins or replacements:
citrus zests
other extracts and spices
crystallized giner (add halfway through baking)
mini chocolate chips (add after mixture has baked and cooled)

Sour Cream Brownies

(Submitted by Kathleen. Source: www.cooks.com)

Sour Cream Brownies
1/2 c. butter (1 stick)
2 sq. unsweetened chocolate
1 c. organic sugar
2 eggs, slightly beaten
1 t. vanilla
1/2 c. whole wheat flour
Pinch of salt
1/4 c. yogurt cheese*
2/3 c. chopped walnuts (optional)
2 T. ground flaxseed (optional)

Preheat oven to 375. Melt butter with chocolate in top of double boiler over hot water. Slowly heat chocolate mixture. Add sugar and eggs and beat well. Stir in vanilla. Add flour, 2 tablespoons at a time, mixing well after each addition. Stir in salt, yogurt cheese, and walnuts. Pour in greased 8" square pan. Bake 30 minutes.

*Yogurt cheese - Place a strainer over a deep enough bowl to drain liquid without it touching the strainer. Place 4 layers of cheesecloth in strainer. Place yogurt over cheesecloth. Cover loosely with Saran wrap. Place in refrigerator overnight. Drain liquid and store yogurt cheese.

Whole Wheat Waffles

(Contributed by Elin)

3 Eggs
1 1/2 cup Natural Yogurt
1/2 cup of Oil
2 Tbls. of Orange Juice or Tangerine Juice (I squeezed tangerines)
1 tsp. Baking soda
2 tsp. Bkg. powder
1/2 tsp. Salt
Whisk all of the above and then stir in:
1 and 3/4 cup of Whole Wheat Flour

The orange juice cuts the strong whole wheat taste (so I'm told). The waffles were crispy and delicious! Of course I made my own syrup of 2 cups of RAW sugar and 1 cup of water. Bring that to boil for one minute and then add 1/2 tsp. maple flavor and 1/2 tsp. vanilla.

Homemade Tomato Soup

(Contributed by Kathleen, source: Tomato Soup) (My alterations at the end)

2 T. extra-virgin olive oil
1 T. butter
1 medium onion, finely chopped
2 cloves garlic, diced or minced
1 t. sea salt
2 c. chicken stock
1 (14.5 oz.) can diced tomatoes (fire roasted recommended)
2 T. honey (or to taste)
1/3 c. plain whole milk yogurt
1/4 c. finely chopped fresh basil (optional)
freshly ground pepper (optional)

Directions:
In a large saucepan, heat oil and butter over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Add salt, stock, tomatoes, and honey. Bring to a boil, then simmer for 10-12 minutes. Remove from heat.

Immersion blender: Add yogurt, then blend in pan until smooth.

Regular blender: Cool soup slightly, then carefully transfer to blender. Add yogurt and blend until smooth.

Reheat blended soup, 5-7 minutes. Just before serving, add basil and freshly ground pepper.

Makes 4 servings. Recipe by Allison Ruth of Some the Wiser

*I used fresh tomatoes - 3 rather large ones, which I chopped and threw in. However, my end result was a very orange soup, which immediately aroused the children's suspicion, causing great doubt about my assurances that this was indeed tomato soup. I would have preferred it to be more tomato-y as well. I think next time I will use a can of tomatoes as well as the 3 fresh tomatoes, or perhaps reduce the number of fresh tomatoes to 2.

**I used Stonyfield low-fat plain yogurt as opposed to whole milk, and it turned out just fine.

***If you're like me and do not like little pieces of tomato skin floating in your soup, you might want to strain it before serving. Or perhaps I should have used the blender instead of the immersion blender. OR perhaps I just don't know how to properly use the immersion blender. (This last option is far more likely.)