Making yogurt.


On October 29, 2007, I originally posted about making your own yogurt.  And unlike some cooking phases that come and go, I am still making my own yogurt.  It is so cost efficient.

I have tweaked the recipe a bit finding what I can eliminate and making it even easier.  I don’t use the powdered milk, because several years ago I ran out and found that there really wasn’t that much of a difference. 

Homemade yogurt doesn’t get as thick as store bought, but that doesn’t bother me, as you’ll see with tomorrow’s recipe, I get mine nice and cold.  Really cold.  Frozen even.

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  1. says

    What a coincidence. My husband and I were just talking about this (making our own yogurt) last night! It sounds so easy and I’m surprised I’ve never tried to do it myself. Seems kind of funny to have to buy yogurt to make yogurt, though! :)

  2. says

    Can’t wait for the frozen yogurt.

    The recipe for the mango ice is actually on the backside of the lime ice recipe. It was just a variation of the lime ice.

  3. says

    After discovering a couple years back how ridiculously easy it is to make fresh ricotta and lemon curd from scratch, I really need to do this too.

  4. says

    I was going to make a batch today but now I am waiting for you expertise on tomorrow’s recipe. I am always ready to learn something new.

  5. says

    You know what you can do with it? You can put some in the blender with twice as much volume in frozen berries and sugar to taste, blend the tarnation out of it, and you have instant frozen yogurt. It’s a great summer breakfast, since it’s both ice cream-ish AND healthy, with the added benefit of being ready faster than the coffee or tea!