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I'm a big DIY-er (maybe it's related to trust issues, who knows 😉): I've had my successes as well as my failures. In this case, however, I can't believe I waited this long to get started. Three successful batches in, and I can confidently say it is one quick and easy way to ensure the quality of your food.
We're big yogurt eaters. Without getting into the specific merits/disadvantages of dairy, yogurt can be a good food choice: that is, when it's not full of sugar, artificial colors, artificial sweeteners, thickeners and preservatives. Many on the supermarket shelves are as unhealthy as a decadent dessert. If you've jumped on the Greek bandwagon (in which case you're expecting that the whey has been strained off, thus concentrating the protein) make sure you're checking your labels: many of the big-name brands use thickening agents like gelatin (think meat industry by-product) to cut costs since the name "greek yogurt" isn't regulated, not yet anyway.
Or... do it yourself and know exactly what you're getting. This experiment (which will now become a regular habit in our household) began with a half gallon of fresh, whole, raw milk from Spring Creek Dairy in Wernersville, straight from the tap and into a refillable glass jar, courtesy of yours truly! If you haven't had the pleasure of meeting Greg Stricker and witnessing a truly organic, loving, sustainable family farming operation, I hope you have the chance some time soon.
Short and sweet, I heated the milk to 180 degrees fahrenheit, cooled it to 110, mixed it with a small amount of raw yogurt, poured it into glass jars and sealed them; wrapped the jars in a tea towel and placed them in the oven with the oven light on until morning. Voila! 5 cups of absolutely delicious and stunningly nutritious yogurt for $3. Appears to keep in the refrigerator for up to 2 weeks.
If you're ready to give it a go (yes, you can make it with store-bought or organic or even skim milk) you can reach me via the contact tab and I will happily send you the complete recipe and answer your questions as best I can. Healthier habits, one day at a time!
😍 Valerie
We're big yogurt eaters. Without getting into the specific merits/disadvantages of dairy, yogurt can be a good food choice: that is, when it's not full of sugar, artificial colors, artificial sweeteners, thickeners and preservatives. Many on the supermarket shelves are as unhealthy as a decadent dessert. If you've jumped on the Greek bandwagon (in which case you're expecting that the whey has been strained off, thus concentrating the protein) make sure you're checking your labels: many of the big-name brands use thickening agents like gelatin (think meat industry by-product) to cut costs since the name "greek yogurt" isn't regulated, not yet anyway.
Or... do it yourself and know exactly what you're getting. This experiment (which will now become a regular habit in our household) began with a half gallon of fresh, whole, raw milk from Spring Creek Dairy in Wernersville, straight from the tap and into a refillable glass jar, courtesy of yours truly! If you haven't had the pleasure of meeting Greg Stricker and witnessing a truly organic, loving, sustainable family farming operation, I hope you have the chance some time soon.
Short and sweet, I heated the milk to 180 degrees fahrenheit, cooled it to 110, mixed it with a small amount of raw yogurt, poured it into glass jars and sealed them; wrapped the jars in a tea towel and placed them in the oven with the oven light on until morning. Voila! 5 cups of absolutely delicious and stunningly nutritious yogurt for $3. Appears to keep in the refrigerator for up to 2 weeks.
If you're ready to give it a go (yes, you can make it with store-bought or organic or even skim milk) you can reach me via the contact tab and I will happily send you the complete recipe and answer your questions as best I can. Healthier habits, one day at a time!
😍 Valerie