Homemade Yogurt

One of the first fooFinished-Yogurt-on-a-Spoonds I made when I started cooking at home was yogurt.  I made it about once a week and would mix it with homemade blueberry jelly.  Talk about delicious!  It was wonderful.  And filling. And healthy.  And inexpensive.  Everything a real foodie could want.  But then I got sick and got out of the routine of making the yogurt.

I missed this creamy treat but no longer had the motivation to make it.  So, I started buying organic yogurt at the store.  Now, although this is also good, it just isn’t the same.  Plus it is more expensive.

After realizing how much I was spending on yogurt, about 8 dollars a week, I figured it was time to get back in the habit.

The recipe I had used in the past made for a runny yogurt.  While is tasted good, I wanted something a little thicker this time.  I had been using the oven light to let the yogurt incubate, but I wanted to try something different this time.

And then I found it.  This website gives instructions for using a pot and heating pad to incubate the yogurt.  Believe me, it works.  I now have a yogurt that is thick enough to mix with vanilla and honey without loosing its thick consistency.


Although making yogurt may seem intimidating, it is really easy.  It only takes heating up milk, letting it cool down, mixing in a starter, and then keeping it warm for about 8 hours.  I highly suggest trying it out.

Once it is finished, you can mix it with honey and vanilla (homemade is best – https://sollmomsrealfood.wordpress.com/2013/01/30/homemade-vanilla-extract ), homemade jellies, or make a smoothie with some frozen fruit.  I hope you enjoy this as much as my family does.


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