I have always turned my nose up at plain yogurt.
I take that back. I turned my nose up once I realized plain yogurt is different than vanilla yogurt. (aside: If vanilla wasn’t white, do you think it would be considered less plain? This is a question I ask myself often).
Anyway, I was a little bit skeptical about making my own plainyogurt, but I figured for the amount of money I would be saving, it would be worth a try.
This recipe is also adapted from DIY Delicious by Vanessa Barrington
special equipment needed: candy thermometer, sanitized quart sized mason jar (place in boiling water for 5 minutes), water bath heated to 90-100 degrees C, plain yogurt (for cultures)
-pour 1 quart milk (I used 2%) into a saucepan
–slowly heat the milk to 185 degrees C. (It’s really easy to scorch the milk when it’s in a sauce pan)
-hold the milk at 185 degrees C for 5 minutes.
-let cool to 115 degrees C
-place 2 tablespoons plain yogurt in mason jar
-add 1/2 cup milk to mason jar at a time and whisk
-once all the milk is added, place mason jar in water bath and let sit for 8 hours.
One thing I do is make the yogurt before bed, throw the water bath in the oven, and just turn the oven light on. It keeps the water warm enough.
I really like this plain yogurt. It is definitely less tangy than store bought plain yogurt, which is great for me. I don’t think I could eat it plain..it has a bit of a milky/cheesy taste.
-mix in almond butter, honey, bananas (my favorite)
-spread on pancakes or toast
-use to thicken sauces
-freeze with almond butter mixed in for frozen yogurt!!
Total Price: $1.50/quart