Yeah, you read that right. I’m getting seriously crunchy and making my own yogurt. And it is AWESOME.
It all started in Mexico, when my cousin Emily and I started talking about our love of yogurt. I know, riveting conversation right? Well I am 30 now, so I guess this is what it’s come to. She was telling me about how she makes her own yogurt, and I was fascinated. I mean, I already grow my own vegetables (well I try at least) and I compost, so I had visions of myself taking my bongo drums down to the farmer’s market and selling my homemade yogurt. I mean, it’s the logical next step right? I could even stop shaving my legs!
The only problem was, you need this little machine to do it, otherwise you have to keep your oven heated at 110 degrees all day and that’s not really feasible for me. I couldn’t really see myself buying this machine, because it’s what John refers to as a “uni-tasker,” meaning it’s only useful for doing one thing. And John is not a fan of the uni-tasker. And of course I would never go against my husband’s wishes, right? 😉
BUT, when it showed up on my doorstep as a 30th birthday gift from Emily and her husband, I could hardly contain my excitement. I mean, who was I to defy the universe? The stars had aligned and I was destined to make yogurt. So make yogurt I did.
Check it out. So easy.
Assemble all the ingredients. Some yogurt for the starter (you have to get all those bacteria from somewhere), the milk, and the yogurt maker. That’s it!
First, take your milk (2 cups) and heat on medium low until the edges are bubbling and steam rises from the top. Then, you take it off of the heat and let it cool until it reaches the “add starter” point on the nifty thermometer they’ve included with the kit.
Next, mix some of the milk with a heaping tablespoon or two of store-bought yogurt. This is where the bacteria are introduced. Next time, you can use the yogurt you’ve already made. Once you’ve mixed everything together, fill the little yogurt jars evenly.
Now all you have to do is plug her in and wait, in this case I went with the standard ten hours. Next time, I’ll probably go a little longer for a thicker yogurt.
Now I did this on a Saturday and we went out on Saturday night. But of course I had to be home by 10:30 to take care of my yogurt because if you leave it sitting too long after the timer goes off without moving to the frig, the whey will separate and the yogurt will be ruined. As you’d expect, I did get some grief from my friends for going home early to attend to my precious yogurt. But I’ll be getting the last laugh when I’m known as the yogurt queen round the world.
After the time’s up, refrigerate.
I may need to work on pouring these more evenly. Next time.
In the morning, enjoy with some frozen blueberries and granola. Delicious.