Extremely simple and you don’t even need a yogurt machine, although they do have heat cycles to promote optimum growth.
Using a newly opened carton of milk I’ve forgone the step of reheating the milk (yet again) to boiling and then letting it cool to 100*-110* F…It’s a pain in the a**. I’ve forgotten a batch on the stove overnight (waiting for it to cool) more often than I’d like to admit
Not to mention, technically, isn’t it more likely to collect bacteria while you wait for it to cool?
Therefore, I pull a sealed carton out of the fridge while I start making dinner and then after dinner is done and cleaned up…I remove the seal, add the culture from either a commercial starter OR a previous batch, mixy-mixy, ladle the milk into the cup, snap on lids…
…and put the yogurt on to “cook” overnight. I “cook” mine for a whole 24hours.
It’s is truly that simple.
As a result, I have Greek style yogurt for $0.71 per 7 oz cup.
This is our creation, the kids and I call it a Yogurt Sundae, it includes:
- One 7oz cup of the plain yogurt
-A handful of pecans, almonds or any one of your favorite nuts
-A tablespoon or two of milled flax seed (carried at Costco)
-A handful of frozen blueberries (not shown here cuz we were out )
-A drizzle of honey
That’s all folks!!
~Off like a crazy woman!!