HOME MADE YOGURT

Having adopted a healthier lifestyle, I not consume copious amounts of yogurt. (1kilo tubs a week). Add to that my husband who is now also a yogurt freak like me and we can finish off 2 tubs a week.

One tub cost between 350-400 pesos ($8-10). So, since I was already experimenting on doing a lot of commercial stuff at home (sundried tomatoes, pesto... ketsup). I researched and found the EASIEST way to make home made yogurt.

You'll never believe how easy it is.

You'll need:

2 liters of milk (I use low fat or non fat)
1/2 cup of regular yogurt
1/4 cup non fat milk powder (if using.. can omit)
cooking thermometer
cheesecloth
slow cooker

See? so EASY!!!!

1. place two liters of milk in your crockpot and set on high for 1-2 hours until it reaches 180C. (if you don't have a cooking thermometer, 2 hours is about ok)

2. turn off the heat. Let stand until the yogurt cools to about 110C (this for me takes about 1 hour). 110c is about "warm" when you put in your finger.

3. Mix non fat milk into the reserved yogurt and pour into the milk. Mix well.  Wrap the milk with the cheesecloth or towel and cover. Let stand 4 hours or more.

-- I usually do this at night. I start at 6pm (have dinner) and at 8pm, turn off the heat. 9pm put in the yogurt and wrap. I let it stand overnight and in the morning, I have yogurt!!-- chill in refrigerator for later use.

You can make GREEK style yogurt by straining the regular yogurt in a colander with cheesecloth and putting in the refrigerator.

The water that comes out is called WHEY. You can put it in a container and put into your smoothies. It's protein packed and boosts your immune system.

*I found the greek version better tasting than the non strained one, so I usually strain mine. All in all, it depends on your preference on how you will make your yogurt. The first time I made this, I strained half and kept the half "regular" and taste tested. You add fruits when you are going to eat it. 

Enjoy!!! 

PS-- will update with actual eating pic.. forgot to take picture at breakfast

PPS -- the yogurt is the "culture" and they will multiply to make more when you let it stand.. so generally you can still keep on making yogurt as long as you have 1/2 cup to add to your milk (it's a bacteria like yeast). Best is about 3-5 day old yogurt so that the bacteria is still fresh