I don’t stamp all the time–I also make Yogurt!

I thought I would do something totally different today and show you how I make home-made yogurt.  I don’t often share much outside of stamping, but I have told so many people about how I do this, that I thought it would just be fun to post here!  It is so easy!!!  Back in April my friend Kelly taught me, and I have been making it at least once a week ever since.  And I have to say–I can’t stand store bought yogurt!  Careful–this is addicting!

All you need is a 1/2 gallon of milk–it can be any kind–skim, whole, 2%, or ???  and a 2 quart glass bowl.  Now I have to warn you–this is NOT very scientific and the directions are not real precise–but it works every time!  (this is the way I cook too!  not real precise!)

Pour the milk in the glass bowl and put in the microwave for 8 minutes.

Stir, and microwave another 8 minutes!  (don’t forget to set the timer on your phone because if you are like me, you will walk away and not hear the microwave beep!)

After the 2nd time in the microwave, stir again and just set on your counter for about 45 minutes.  (see, I told you this was not very scientific)  You basically need to let it cool enough that you can stick your pinky in it and it not be too hot to hold it there.  But don’t let it cool too much.  I found 45 minutes is about right.  If still too hot, just wait 5 minutes and check again….and maybe again…

When cool enough, put about 1/2 a cup in a bowl (measuring cup works perfect) and stir in 2 big spoons of plain yogurt.  (about 1/2 a small container full).  Now, if I remember to not eat it all before it’s gone, I will save enough to do this with the last batch I made.  But in this case, I ate it all so I had to go buy a small container.  (if you don’t have plain, you can use a flavored–doesn’t really matter)

Once you mixed the yogurt in, pour it back into the warm bowl of milk and stir it well.  Cover with Plastic Wrap and put in your oven with JUST THE LIGHT ON.  Don’t turn oven on–just put the light on.  (and tell family to not turn it off!)

Now–here is the really hard part–you have to leave it for 6-8 hours–or longer.  You will want it to kinda look like pudding.  You really can’t leave it too long, so what I have found works the best is to make it at night, then let it sit in the oven until morning!

In the morning, take it out of the oven and you will need to drain it.  I place a cotton tea towel in my colander.  Put the colander into a big bowl as it will start to drain as soon as you pour it in and you don’t want a big mess!  Just pour the “yucky looking mess” into the towel!

I then put the glass bowl under the colander so there is lots of room to drain.  You will want to leave it about 4-5 hours.  Again, not very scientific!  The longer it drains, the thicker the yogurt is.  If you like it thinner, don’t drain as long!

When it has drained enough, just put into a bowl.  It will keep a week or longer (mine never lasts that long!) in the refrigerator.  See what all drained out of it!  I think that is called the “whey.”  Now–here is a tip from another friend–If you drain it too long, and it’s a little too thick, just stir a little of the whey back into it!

AND THAT’S IT!  YOU HAVE YOGURT AND IT IS SO GOOD!!!

I love it with fresh fruit!  I found these little containers so I can portion it up for Dave to take to work!  If you like it sweet, you can add a little sugar or sweetener.  I did at first, because I “thought” I needed it–NOPE, I like it better without.

It also is great for making salad dressings, dips, or as a topping on a potato!

So, there you go….something totally not stamping today, but I just thought I would share how to make yogurt with you.  It’s kinda “crafty,” right???

Leave me a comment if you have questions….or better yet–try it and then leave me a comment as to how yummy it is.

I will be back tomorrow with something stamped–I promise.  Have a great day!

Jackie Bolhuis