Adventures in Yogurt-Making
A couple of weeks ago I shared a recipe for making yogurt in a crockpot with readers of my weekly Lean & Fit e-mail newsletter (Want to sign up? Start here.) with the promise that I'd try it myself and share results on this blog. That was supposed to happen last week, but a technical glitch (not with the yogurt, but with the photos) delayed those plans.
I apologize for the holdup -- and I'm delighted to report that the crockpot yogurt was a success. It couldn't have been easier, and the yogurt is fresh-tasting and plentiful (of course, you can make as much as you like). The recipe made about 8 cups for less than $5 (the cost of a half-gallon of milk and a cup of plain yogurt). I've been eating home-made yogurt daily now, mixing in raisins and walnuts, Grape-Nuts cereal, strawberries -- and my new favorite, crushed pineapple and pecans.
The entire process is outlined in the link above (which came from a blog called A Year of CrockPotting), but here are the basics: Pour a half-gallon of milk (I used a local brand that had no antibiotics or hormones in it) into your crockpot and set it on low. Cover and cook for 2 1/2 hours. Unplug the pot and let it sit for 3 hours. Scoop out 2 cups of the warmed milk and whisk it with 1/2 cup of plain yogurt that has live, active cultures (which serves as a "starter"). Pour that mixture back into the pot, put the lid on and cover the pot with a thick bath towel. Let it sit for 8 hours. After that, you're all done! Place your yogurt in a container and store it in the fridge.
I used whole milk this first time out, as the recipe recommended, but as I usually eat low-fat yogurt I'll try low-fat milk next time. Speaking of next time: I set aside about a cup of my homemade yogurt to use as the starter instead of buying store-bought yogurt.
One thing about having a big vat of yogurt in the refrigerator: It reminds you to eat a lot of yogurt, which is a great source of calcium and contains probiotics, or healthy bacteria, which may help keep your digestive tract running smoothly.
I like making things at home instead of buying them at the store -- in part because I enjoy it, and in part because it offers me some sense of security in the face of food-safety scares. (Yes, I know, my home-made food's only as safe as the ingredients I buy at the store, and I could of course be introducing bacteria into the process myself, but still....). I already bake my own bread and make most meals using whole, not processed, foods. What do you make from scratch instead of getting it from the grocery store? Please share your ideas -- and your recipes!
This week's poll:
Results of last week's poll:
Of nearly 300 people voting, nearly half -- 48 percent -- said they used nutrition data provided by fast-food restaurants to help make choices between menu items while in the restaurant. Half that number -- 24 percent -- said they read up on nutrition information before going to fast-food restaurants, and 17 percent said they ignored such nutrition info.
Jennifer LaRue Huget
April 7, 2009; 7:00 AM ET
Categories: Family Health , Nutrition and Fitness
Save & Share: Previous: Too Much TV? Feed 'em Donuts.
Next: What Do You Want From Your Health Blog?
Posted by: beanhole | April 7, 2009 12:32 PM | Report abuse
Posted by: Losewt08 | April 7, 2009 2:11 PM | Report abuse
Posted by: catherineholt | April 7, 2009 2:53 PM | Report abuse
Posted by: brendan2alexander | April 7, 2009 3:02 PM | Report abuse
Posted by: ravitchn | April 7, 2009 3:21 PM | Report abuse
Posted by: gsujatha | April 7, 2009 4:20 PM | Report abuse
Posted by: gasmonkey | April 7, 2009 4:33 PM | Report abuse
Posted by: gasmonkey | April 7, 2009 4:34 PM | Report abuse
Posted by: Sash2 | April 7, 2009 4:40 PM | Report abuse
Posted by: denisesc1 | April 7, 2009 4:56 PM | Report abuse
Posted by: karen-in-hawaii | April 7, 2009 10:37 PM | Report abuse
Posted by: karen-in-hawaii | April 8, 2009 12:45 AM | Report abuse
Posted by: watsonja | April 13, 2009 2:26 PM | Report abuse
The comments to this entry are closed.