Many parents tell me their kids won’t drink a lot of milk. They worry about calcium, and are not sure how to give their kids enough. Yogurt is a great way to do this, and making your own is super easy. I use yogurt in smoothies, baked goods, as a side dish, as a substitute for mayonnaise when making chicken or tuna salad.
Ever look at the ingredients on the average flavored yogurt? A popular strawberry yogurt has the following ingredients : Cultured Pasteurized Grade A Low Fat Milk, Sugar, Strawberries, Modified Corn Starch, High Fructose Corn Syrup, Nonfat Milk, Kosher Gelatin, Citric Acid, Tricalcium Phosphate, Natural Flavor, Pectin, Colored with Carmine, Vitamin A Acetate, Vitamin D3. The amount of sugar in one serving is about 5 teaspoons of sugar and over 60% of the calories come from sugar!! When you make your own yogurt there are THREE ingredients. Want to flavor it? Use a little bit of honey, agave nectar or sugar and your favorite fruit.
In order to make yogurt you will need a few things:
2) Candy thermometer (mine’s about $5- Polder 510 Glass Candy/Deep Fry Thermometer )
3)Yogurt maker- these are very cheap. The one I use is similar to this one, but made by Salton: Koolatron TCYM-07 Total Chef Yogurt Maker With Recipe Booklet
1) 4 cups milk ( I use 2% organic but you could use whole milk if you wanted a higher fat milk for babies)
2) 1/3 cup nonfat dry milk powder
3) 1/2 cup plain yogurt or yogurt starter.
(Once you make a batch you can use 1/2 cup of this as your starter for the next batch. After about 2-3 batches you will need a fresh yogurt starter)
Fill your sink with about 2-3 inches of cold water and a few ice cubes. Heat milk and milk powder in a saucepan with thermometer in place. DO NOT ALLOW TO BOIL. When it reaches just below 200 degrees move saucepan to the sink and immerse the bottom of the pan. Allow to cool to a lukewarm temp, between 100-110 degrees (this may take 10-20 minutes). Move warm milk to the yogurt maker dish or dishes and gently stir in yogurt or yogurt starter. Turn machine on and warm for about 8-12 hours. The yogurt will thicken even more when moved to the refrigerator.