Sure, you can buy a container of yogurt at the store. But isn’t it just so much more fun to make it yourself? And share this fact with co-workers who ask you what you are eating? I knew you’d agree.
My deep desire to buy clean, basic, minimally processed food coupled with a minor (ok, major) obsession with small kitchen appliances led to my latest adventure.
After months of coveting a yogurt making machine (cute individual containers! watch milk transform before your very eyes! customize your own flavors!) I finally took the plunge and bought one. Along with a pressure cooker. And the grain-grinding container for my Vitamix. It was a big day. We’ll stick to the yogurt, for now.
The process is simple: heat milk to 180 degrees. Let cool.
Strain.
Mix with freeze dried yogurt starter (or already made yogurt).
Pour into those darling glass vessels.
It’s go time.
Seven hours later, yogurt is done and ready for the fridge.
Topped with raw honey, the plain, tangy, creamy yogurt was perfection in a jar.
One more appliance to store in my unfinished basement? Check. One less item to put in my cart at the store? Mission accomplished.
Home to Homestead 
Girl! I just love how you are taking all this on!! My husband has been making his own Kefir for the past few weeks, and loves it! So if you need a starter…let me know 🙂 Can’t wait to hear more about what you do with your grain grinder and I totally want a pressure cooker!! Spring cannot get here quick enough!!
You are unbelievable! How many hamsters do you have running all those wheels you need to keep your life flowing so beautifully? I love your experimental nature and the talent you share…but most of all I am impressed by your kind heart!
Yogurt…grain grinder…chickens…Oh my!
Thank you for sharing your stage with Louie and me today:)
Peace,
Joan
You are quite the gal, love all the stuff you are trying, we did a lot of pressure canning last fall, pickles, beets plain and pickled, beans, chicken, sorry about that, hope you don’t hate us, ha ha. Our pantry’s are full of home canned goodies, plus about 50 jars of strawberry rhubarb jam, you have to try this this year, it’s easy and taste’s so good. Plus it’s a nice gift to hand out. One tip I learned from a friend, is when they say to sterilize your jars, let the dishwasher do it, she’s been doing that for years and hasn’t had any problems, so I did it too, and it’s great, saves you time and energy. Now, where did you get that beautiful blouse you wore on Tuesday? The black, white, silver one??? I just love it, I can let you know when my birthday is if you’re tired of wearing it by then, LOL. Love the show, but still miss John. Watch you every day, feel like you’re a friend.
I am so inspired by you. My grandson and I are on a yogurt kick so am intrigued by the yogurt maker. I googled it and there are quite a few models of the Cuisine brand but none of them look to expensive. Did you make them all plain and then add the honey or fruit? You got me interested in a juicer this summer and have been having fun with that. I enjoy your blogs and I can see how busy you are but thank you for sharing your thoughts and adventures with us.
Congratulations Elizabeth on another successful completion of a new project. You are quite the inspiration and I love your “can do” attitude. Last week I purchased a yogurt making machine; however, I have not yet made a batch. I do share one concern with you though … Some gals need another closet for clothes. I need another closet for small appliances. I wish you continued success with your health regime of minimally processed foods.
I was just looking at trying this. They have a way to make yogurt in a cockpot..If you are planning on canning you can use a pressure canner as a pressure cooker, but not a pressure cooker as a canner. There is a wonderful facebook page sb canning that is very helpful and only gives safe ways to can. 🙂
What kind of starter did you use? My husband has tried doing this many times and had no success. Did you put the starter in after you heated the milk, cooled, and drained?
THanks, Christina
I have been making my own yogurt using my heating pad to keep it at the 110 degree for 24 hours. Out of the 8 or so batches I have made only 1 turned out bad. Whole organic milk works the best.
I love reading your blog its so interesting. Love watching you on TCL & I sure miss John. I hope you’ll keep us posted on what’s new with him every once in a while. I worry about your chickens when it gets so darn cold. Is there some way you have to keep them warm or do they just cuddle together to keep warm and do they even go outside when its this cold?
I have been making yogurt for 3 years now after taking a class at the local co-op and its so easy without a yogurt maker. Use a cooler to keep the water at 133 degrees for 8-12 hours. You can make 4 qts and one pint. The pint is used as a starter for the next batch. I also make my own kerfir and it is super easy.