Meatless Monday! Doing homemade yogurt today. I love doing yogurt parfaits for meals. McDonalds used to make the big ones that were “meal-sized.” I ate them in high school during marching band trips. Yes I was in band and yes it was “cool.” I played the drums. The best part of the whole experience? We traveled. My first year we went to NYC (summer after 9/11) and Niagara Falls. Second year, our marching band went to Colorado and went white water rafting. My last year, we headed out to Seattle and visited the Space Needle and Experience Music Project. (See, I told you it was “cool.”)
To make parfaits is really up to your personal preferences. Throw some granola (I like frosted shredded wheat), fruit, maybe some chocolate chips or nuts if your feeling adventurous, and you have a nice meatless meal or even just breakfast.
I had a gallon and then some of milk that was getting close to it’s expiration date. I didn’t really feel like chugging the gallon and I didn’t want to waste it and pour it down the sink. So, I decided to try to make yogurt!
It’s pretty easy. You can easily cut this recipe in 1/2 or 1/4 to better suit your wants and needs.
Homemade Yogurt- Vanilla
1 gallon milk (I used 1% and because I didn’t use whole milk, I added powdered milk)
3-4 cups powdered milk
2 individual yogurt cups, vanilla (6 oz.) with live, active cultures
1 1/2 cups sugar
3 T. vanilla
***You will need a thermometer. I used a candy one that hooks to the side of my pot.
- In a large pot, bring the milk up to 180 degrees F over medium to medium-high heat, stirring with a whisk constantly to prevent burning. (Mine did burn a little on the bottom and I strained my milk with a wire-mesh strainer with very small holes to prevent the burnt bottom from mixing into my yogurt).
- Once your milk has reached 180 degrees F, take it off the stove. Place pot into sink filled with cold water. Once your milk has cooled to 120 degrees F, take it out of the cold sink water.
- Remove about 2-3 cups of milk and place into a medium bowl. Mix purchased yogurt cups into the 2-3 cups of milk until fully incorporated. Place yogurt-milk mixture back into large pot. Stir well.
- Add sugar and vanilla to pot. Stir well.
- Cover pot with lid. Wrap pot in several towels and place on the kitchen counter. Let sit 8-10 hours (or overnight, if you make this in the evening hours).
- In the morning, or after 8-10 hours, place in container(s) in the fridge to allow to cool. Serve alone, with fruit, granola, etc…. *It is best to eat your yogurt within about 7 days.