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I am a fan of yogurt. Surprise! Yes, my Mom started this love affair when I was very young. She had one of these Salton yogurt makers. We’d wait for that tangy custardy stuff not knowing that if we’d breathe a word of it at school we’d be laughed out of the lunchroom. “You eat spoiled milk – yuck! Weirdo!” Yeah, ok – whatever. I kept quiet and continued to ladle on the honey and down that creamy goodness. Then I got a little older and things changed. As I moved on I bought yogurt at the store. Suddenly there was a ton of it – but my Foodie Mom warned me that this was a processed version and was filled with factory tricks using sugar and cheap jam. Nooooo. It really wasn’t anything that I remembered. It was smooth, but thin. And she was right, there was so much fruit syrup in it that there was no tang left – and wasn’t the tang part of what made it good for me? Yet again, homogenized for all those kids in school who’d teased me and now they’re all grown up and it’s a fashionable shopping cart accessory! Ugh. Then came Fage… (aaaaah – I’m a complete junkie) Greek yogurt! Now that’s closer to what Mom made – and I can add more or less jam. And where’d they get that honey? It’s fabulous! And the price? Ooooo, not so fabulous. It’s $1.50 each…times 4 per week…times 52 weeks…WHAT?! $300/per year in yogurt? Wait, didn’t I see a yogurt maker for sale somewhere? Hmm, $50 for one like Moms or, wait for it, the new fancy schmancy one is $130! But it’ll cook it and then cool it too. Seriously? People have been making yogurt in various forms since probably before the dawn of cheese. (Honestly, before there was cheese – was life really worth living?) Off I went to see about making my own, in my way, in my own little jars. Come along and bring your candy thermometer.

Yes, You can make your own Yogurt!

Step 1: Gather the goodies…it’s a super short list! Milk – Yogurt (starter) – Pan – Thermometer – Jars … seriously, that’s about it. Oh, and a stove is helpful. 

Now, here’s where the 4,000 internet posts when all over the map. The milk. Some said don’t use Ultra Pasturized milk, then some said that it’s the best to use and you can skip the first heating step…ack! Just get some milk. I didn’t complicate things. I normally drink Organic Valley milk (fabulous!!), but it’s ultra-pasturized. There’s no raw milk to be had. So 1 quart of non-RBST 2% was my choice. I don’t do whole milk – too fattening. The fat-free wasn’t a good choice for my first venture out either. Besides, I like a little fat in my yogurt – thank you.

Step 2: The little jars. Hmm, do I make it first and then transfer it into portioned jars? Or do I make it in the jars from the start? Let’s do both. I have these 4oz jars from all my jam making. Now, let’s see how much is actually in the store bought yogurt container. It can’t possibly fit in that tiny jar?! Can it? It does. These little Ball jars are $8.50 or so for a dozen. Perfect. Now, don’t eat that package the way I did – you have to save some for the new yogurt!

Step 3: Get your milk into a pan and clip on the thermometer. Bring it up to a scald, slowly. Which is about 190 – 200 deg. NOT a boil. Meanwhile, figure out what you’re going to use to keep it warm for the next 7 – 8 hours. Yes, I did say ALL DAY. Yet again the Internet has as many ideas on that as I have gray hairs and now I’ve got some more. Ugh. As I was stirring the milk, I glanced up at my stove control panel….hmm, this beast has a Proofing function. Isn’t Proofing the raising stage of bread while yeast grows….same thing. Just to be sure I laid my meat thermometer on a silicon pad to check the temp. Not quite warm enough. Back to the Manual…the Drying function is 100deg. Bingo!

Step 4: Ok, now the milk is warm enough. You have to cool it to 120 deg. I’m an impatient person – surprise. So, I set the pot in a little cool water while I got the jars ready.

Step 5: I set the jars in a dish to make a water bath. You don’t have to, but everyone else that sets them in a cooler with warm water, or a crock pot with water,… Besides, I think it’s just good insurance for even heat distribution. (at this point I haven’t paid attention to the fact that the oven has the convection fan going…for even heat distribution…duh) Anyway, take about 2 – 3 Tablespoon of your favorite yogurt (see, I told you not to eat it all), but use the plain version, and whisk it into the milk. Then just pour it into the jars.

Step 6: At this point I took a couple of jars and added a tiny spoonful of vanilla paste. Later, this proved to be a very good idea. Vanilla paste is a miracle substance to be added to all things that require the scraping of vanilla beans – or anything else vanilla flavored. It’s awesome!

Step 7: Get ’em cookin’. I left the thermometer in with them so I could check on it from time to time. I am a rookie at this.

Step 8: And the next day… ok, well, I did take them out of the oven and into the fridge that evening. I dealt with checking on them the next morning. Wow – look at that y o g u r t. mmmmm This bigger jar I’d reserved to make Greek yogurt out of. To make it, you simply strain the water out. I got a little cheese cloth, a bowl and strainer. Easy.

Step 9: Before I dumped it into the strainer, I thought I’d test it first for firmness. OMG – the spoon stands in it ! (At that point I had to let out a ‘pirate laugh’ because I was so pleased with myself – it worked!)

Step 10: Here are the other little guys in the fridge. How many is that? There’s 8 little gems and for how much? Let’s see, the milk was $1.85 and the Fage starter was $1.50 and I ate most of it (oops). The jars I already had, but they cost $.75 each and are reusable. Then there’s the extra jar of yogurt I used for the Greek style, which I didn’t add to the count. This is so hard to calculate. We’ll just call it at $2.00 for a batch – divided by 8 – is $.25 ! A QUARTER. Period.

Step 11: After 45 min on the counter there’s Greek Yogurt!

Step 12: I thought the cheesecloth would be a mess. Instead, the yogurt just rolled out into the bowl, like cheese. I gave it a whip to make it smooth and voila. Hmm, how do you say that in Greek? Well, Google Translate says it’s π???????????? (LOL…yet another pirate laugh!)

Finale 1:

That’s it guys: Here’s the final product. This photo was taken after the yogurt was already at room temp, and had to wait for me to take a half dozen photos and it still held it’s shape. Some homemade jam, and I’m in love! The taste? Smooth. Next time I’ll cook it longer – like overnight. The longer it sets the more tang there is. This was reminiscent of crème fraiche. I would soooo put this into an ice cream maker – but that’s another Blog post.

Finale 2: Remember that vanilla paste ? … oh, yeah a drizzle of honey is all it needs.

Finale 3: Here’s this morning’s with blueberry jam and honey. I like the way there’s enough room in the little jars to add a topping and put the lid back on.

You too can do this ! Save yourself TONS of money. And I know you’ve seen the commercials, or maybe your Dr. told you, or Dr.Mom – yogurt makes your tummy happy in so many ways. So, why not do it yourself and add in what you want to it. Homemade jam, honey, agave, vanilla paste, lemon marmalade, grated ginger and honey…oh yeah baby..the list goes on an on and on ! Enjoy.

Michelle @ badzoot.com

Here’s a two-fer post on a weird ingredient and what to do with it…

Show of hands, who likes Ranch Dressing? Oh, yeah- we all do. Have you priced it? OMG!I get it, that old recipe from the dude ranch in California deserves to be paid for, but let’s not get carried away here folks. It’s not like there’s black truffle shavings in it! In fact, its ingredients are in most kitchens already. The key is the recipe. There are lots of variations out there, so feel free to mix away. I’ve found one I like and has only once even slightly expensive ingredient. Once you pick up this new addition to your pantry, it won’t be so expensive after you fin d a hundred things to use it in!

Here comes the ‘two-fer’ part of this post. The weird ingredient. Well, it’s really a staple in this kitchen : dried buttermilk. What? Oh, yes. I incorporate this into my ‘quick mix’ that I use for everything from waffles and pancakes to scones. In other words DIY Bisquick…but that’s another Blog post. I found out from one of my favorite magazine/blog/tv shows, ‘America’s Test Kitchen’ on PBS, that the carton of buttermilk isn’t what Grandma used to know (surprise!). Industry has discovered, what most house-frau’s have known for years, that you can make buttermilk by souring regular milk with vinegar. Since they’re already bottling milk, it’s easier and cheaper to just do that too. That’s great and all, but it’s a kitchen short-cut. The real deal now comes in a can in dried form and is, as I understand, the dried remains from the butter making process – buttermilk. You’ll find this little paper can in with the canned evaporated milks and such in the grocery store. Once open, though, it must live in the fridge. It is, after all, milk. So go and get some and while you’re at it check your spice rack and make up your own Ranch or Ranchero mix!

DIY Ranch Dressing Mix:

Step 1: Gather the goodies

 

 

1/4 cup Dry Buttermilk

2 Tbl Dried Minced Onion

2 Tbl Dried Parsley

1 Tbl Dried Chives

1/4 tsp Salt (to taste – or use Sea Salt, but way less of it)

1 tsp Garlic Powder

1 tsp Dried Celery Flakes

1/2 tsp Pepper (white pepper is prettier, but black is available here)

1/4 tsp Paprika (no, not that hot stuff, well, maybe if you’re into that)

1/4 tsp Dried Dill

Step 2:

I put mine in a mason jar, because I have a ton of them, and it makes for nice photos – yummy.

Step 3:

Another photo – it’s just so cool in that jar – hmmm. Wouldn’t this make a nice gift for someone?

Step 4:

Next I put the mix into the Magic Bullet (or whatever small volume blender you’ve got), and whirled it into a powder. Hmm, looks just like that package stuff. Only way, way, way less money!!!

Finale:

Now you can use this for salads if you mix it with some milk (fat-free is good too), and a touch of mayo (even Veganaise makes the list here) and there you have it – Ranch Dressing! If you’re into the thick stuff you can add some reduced fat sour cream, or even a pinch of Xanthan Gum. What’s that? Oh, you missed that blog? Well, it’s a natural thickener that’s used for many gluten-free recipes. You can Google it, or just search Kathy’s or my blog. Now, where was I – oh yes, dips. A bit of this in reduced fat sour cream is awesome! Did someone say Greek yogurt?…and a baked potato….Oh yeah. I even have a recipe for Taco Soup that I add a tablespoon to and it changes the flavor completely. One of the nice things about the open mix is that you can make it as YOU like. If you like it with taco sauce, ok. Maybe a teaspoon of spicy mustard, and you got an incredible potato salad. The list goes on and on. Have fun with it. You can make it as fattening as you want, because it starts out pretty darned low. The dried buttermilk is only 80 cal and less than 1 gram of fat in 4 tablespoons (about an envelopes worth) so add it with abandon my waist watching friends. You’re safe.

Michelle @ http://www.badzoot.com/