who knew it was so simple?
we have a thing for (addiction to) greek yogurt, that very thick slightly sour dreamy stuff that's packed with protein. mix in some preserves and a drizzle of honey and you have instant breakfast that even the most finicky eater will devour. but that stuff is pricy, and the number of plastic yogurt containers now in the girls' play kitchen is getting out of hand.
then one day i hear that my brother-in-law's mom "makes the best yogurt." and since our nephews would not endorse something if it wasn't tried and true, i decided to investigate. i casually asked her how she makes it, and she gladly shared her expertise with me. the problem was, i didn't write it down. and since it involves leaving milk on the counter overnight, i was a bit weary at winging it. and to know me is to know i am all about winging it, but not in this case (which is saying a lot) - bacteria is involved. but since this particular recipe/method for yogurt is closing in on 100 years old, i figured we could give it a go.
fast forward a year to this past Easter sunday when she hooked my arm and proceeded to dictate her recipe to me, making certain that i was writing down each and every step just as her mother had taught her. we laughed about some of the steps, as they run contrary to our modern day conventions, but i promised to try it and get back to her on our results.
oh my.
mickie's yogurt
- 1/2 gallon 2% milk (preferably organic)
- 1 6-8oz. container plain yogurt (we used 2% greek yogurt)
temper a heavy-bottomed saucepan with hot water.
pour in the 1/2 gallon of milk and heat it on medium-high heat until it just barely begins to simmer (not boil) and there is a skin on top.
take the pot off the heat and let the milk cool until "you can hold your index finger in the milk for 10 seconds" without screaming. i added the "without screaming" part to emphasize that it needs to still be hot but not scalding - she agreed with me.
pour the hot-not-scalding milk into a bowl that has a lid, but don't put the lid on it yet.
stir the small container of yogurt into the milk - don't whisk, just "stir and stir and stir until it's mixed in well."
put the lid on the bowl and wrap the bowl with towels to keep it warm. i think i used about 4-5 kitchen towels.
"leave it on the counter overnight." i know. scared me, too. so much so that the first time i made it, i ate it first and waited a while to make sure i wouldn't get sick. (i didn't. but i suggest you do the same - you know, to protect the innocent. and also to make sure you get a taste. just saying.)
the next morning, take off the towels and remove the lid to see if it has thickened and "gelled" - if it worked, you will be able to tell by simply jiggling the bowl. it should look, well, yogurty.
now it can go into the fridge - but first, you need to place some folded paper towels on top of the yogurt to absorb the water. you will have to change out these paper towels for new ones often, and mickie even suggested using washcloths instead, but i didn't want to possibly get detergent into the yogurt, so i opted for paper towels.
lid back on and into the fridge.
check out what happens.
amazing, right?
after you scoop out everybody's servings, smooth out the yogurt again and place another paper towel on top to absorb more of the water and create that creamy thick top.
important!! you need to save 1 cup of the yogurt to use as your "starter" for the next batch. i've made it three times now and it just gets better and better. also, in an effort to calm my lingering fear of leaving it on the counter, i make it in the morning and it gels by evening, so i am able to pop it in the fridge before going to bed.
and just in case you aren't convinced by my pictures and gushing of how AMAZING this stuff is, let me give you financials - here's the breakdown:
- greek yogurt runs roughly $5 for 2 cups
- mickie's yogurt cost $3.50 for organic milk and yielded 8 cups
enough said? go make some! try it with skim, 1% or whole milk, too. and definitely let me know if you do - i'll report back to mickie! xoxo
I wonder if you can use fat free milk? I love the FF greek yogurt. I might try try it and let you know how it goes.
Thank you so much for sharing this. :)
Posted by: Crystal | 26 April 2010 at 02:48 PM
hi crystal,
mickie said you can use any type of milk - i specifically asked about skim - and she said it would all work. definitely let me know!
xoxo
Posted by: JCasa | 26 April 2010 at 02:53 PM
This is great! Does she have any suggestions for flavoring the yogurt? My husband and I both love vanilla flavored yogurt.
Posted by: Sarah | 26 April 2010 at 03:33 PM
hi sarah,
i'd suggest making some vanilla sugar and sprinkling it on top of the plain yogurt, although i wonder what would happen if you introduced the vanilla into the yogurt during the process. try it and let us know!
xoxo
Posted by: JCasa | 26 April 2010 at 03:40 PM
Thanks for the tute! I usually make mine in a quart sized mason jar (with a salton yogurt maker) but am going to give the larger batch a try. My kids go through huuuuge bowls of yogurt for breakfast (maple syrup and vanilla with or without granola is a fave).
Posted by: Mariell | 26 April 2010 at 03:49 PM
All of our organic milk around here seems to be Ultra-Pasturized, and I hear that won't work. What brand of milk did you use? I go thru 2 of the Costco sized 0% greek yogurts a week around here, so would love an alternative too.
Posted by: rhonda | 26 April 2010 at 03:57 PM
I'll never make this! All I want to know is WHAT ARE YOU PUTTING ON TOP? That is the most yummy looking picture I have ever seen on the internet.
Posted by: jennifer | 26 April 2010 at 04:26 PM
I absolutely adore homemade yoghurt (as do the toddler and the boyfriend), and was heartbroken when my trusty yoghurt maker got lost in our recent house move. I'm definitely going to try your method in the next couple of days, so thanks for saving us from months of store-bought while I saved up for a maker!
Oh, and I don't know if you've tried it, but if you put two layers of butter muslin in a sieve and pour the yoghurt in (don't forget to put a bowl underneath) you can strain the yoghurt and make it greek - saves a few paper napkins from the recycling bin!
Posted by: Islay | 26 April 2010 at 04:35 PM
hi rhonda,
we used our store-brand organic 2% milk and it is in fact ultra-pasturized - worked great!
xoxo
Posted by: JCasa | 26 April 2010 at 04:46 PM
thanks jennifer!
it's just some granola and a handful of frozen mixed berries that i warmed in a small pot on the stove. and a drizzle of honey! bet it would be delish on top of ice cream :)
xoxo
Posted by: JCasa | 26 April 2010 at 04:47 PM