Make Your Own Yogurt

I'm a big fan of thick, slightly tart, creamy Greek-style yogurt. Two problems: I can't find any in the city I live in AND I'm sure that if I did find it, I'd have to part with more coin than I want.  So I taught myself how to make yogurt (with lots of help from Google) about a year or two ago. Parking this recipe here for future reference. This ones fits in both lifehacks and yummies. Win-win.

You'll need: 
  • 1.5 liters of fresh, preferably whole milk
  • 1/4 cup of yogurt (buy some then always save some for future batches)
  • A food thermometer
  • Glass jars + a cooler bag OR a slowcooker OR thermos (either way, they need to be big enough to hold 1.5 liters liquid)
  • Hot water (enough to fill your jars)
  • A pot
  • Spatulas
  • Stove
  • Colander lined with a dishtowel
  • Bowl
How-to: 
  • Heat the milk to 82-85 degrees Celcius.
  • While the milk is heating, add hot water to the jars and place in the cooler bag to warm it up. If you're using a thermos or slow cooker, put the hot water in and close the lids. Set aside.
  • When the milk has reached 82-85 degrees, take it off the heat. Cool it 42-45 degrees Celsius. If you've got places to be and people to see, set your pot in another pot or container filled with ice water. This'll speed the cooling up.
  • Grab your yogurt starter and thin it a bit with some of the milk. When the milk is at 42-45 degrees Celsius, add your yogurt - stir for a bit to mix well.
  • Pour the water out of your incubating dish. Add the yogurt and milk mixture and close the lid. Go live your best life for at least 6 hours. Et voila - after at least 6 hours your yogurt is ready.
  •  Once the yogurt has set, pour it into the colander lined with a dishtowel. Cover and come back in 4+ hours. Scoop the mixture into a bowl and whisk for a minute or so to make it smooth and creamy. Put it in a jar and keep in the fridge until you're ready to eat. That's it.

Back Story
In short, desperation leads to creativity. Slightly longer version here >>> I started making my own yogurt because I had to travel 1-1.5hrs if I wanted fresh, unsweetened and unflavored yogurt. I was living in Zomba at the time and had to go to the next town over to get some fresh yogurt. When I did get my hands on the yogurt, it was too watery and not tasty enough. Since traveling that far for something I didn't really like wasn't working for me, I took to google. After lots of trial and error, I figured out how to make the yogurt to my liking.

There are tons of ways to use yogurt! I make a batch every week or two. I typically have mine with a teaspoon of honey, occasionally I'll add fresh fruit. I've also added it to overnight oats, smoothies or marinades. More recipes coming at some point soon. 

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Woza Friday | Five Food Blogs I Follow

Woza Friday Five: 5 Of My Favorite Food Blogs

I've been thinking about food quite a bit. Since I have quite a number of food allergies, it's sometimes hard to find recipes that are suitable for me. Finding inspiration for what to cook or eat can also be tricky. It's taken me a while but I've stumbled on some blogs that are really helpful. Some of these are new, others I've been following for a few years now. If you need inspiration for what to cook and how to prepare it, take a look at these five food blogs:

Hydrate with Cold Brewed Hibiscus Tea


Summer is officially here (and by here I mean New England)! With rising temperatures, hydration should be at the top of your summer to-do list. My daily fluid intake is about 3 liters (around 100 ounces). Drinking only water to get to 3 liters can be a drag. This is where cold-brewed hibiscus tea or sorrel comes in. This tisane is full of antioxidants and other goodies. Plus it's a flavorful, spicy alternative to plain ol' H20. Meeting your hydration goal doesn't have to be so bland!

Woza Friday Five | June 10, 2016


Welcome to Woza Friday Five! This is a weekly list series of things I enjoyed/experienced/thought about/felt etc. It's my version of 5 Things Friday. Here's what rocked my world this week: