Edible Bacteria – Yogurt

Keeping Out Of Mischief

I decided to give my family a break today and keep myself busy.  On the agenda had been to “encourage” my son to clean his room by helping (supervising) him especially since he just informed me that he recently discovered an ant entry point into his room.  But admittedly it really was not high on my agenda to spend the day scouting for ant holes so I got side tracked by another project…

Yogurt. 

And not just any yogurt.

Homemade yogurt.

Not mine…the prettier version of yogurt art.
Photo by Tiard Schulz on Unsplash

If you know anything about me, I love a successful project where I make something myself thereby saving money and time from grocery shopping.  There is nothing so satisfying as taking a few ingredients and walla, you have the item you wanted, at a fraction of the price and without the need to leave the house and put on outside pants.

Fun Facts About Yogurt

  1. From Mobile Cuisine, Greek yogurt (which I am attempting) is just regular yogurt with the whey drained off leaving a rich concoction with less sodium, half the carbs and twice the protein.
  2. From Yoyic, people have eaten yogurt for over 5,000 years.  That’s a lot of bacteria ingestion.
  3. From Kickassfacts in an MIT study, yogurt-fed mice had bigger testicles and faster insemination rates than non-yogurt-fed mice…do with that as you may.  Might be an interesting marketing strategy to get men eating more yogurt.

Yogurt Lessons

  1. It takes a long time to make yogurt.  Not intense hands on time especially if you have an Instant Pot, but I advise starting early.  I started in the afternoon and had to get up at midnight to strain the yogurt…not well planned.  On the other hand, it comes as a handy excuse.  Any requests for your assistance can be met with “I’m making yogurt” while you are thumbing through a magazine. Slow living at its best.
  2. A grocery store will sell at least 20 different brands of meat thermometers and not one yogurt thermometer.  You can use a meat thermometer.
  3. A gallon of milk makes a lot of yogurt.
  4. Your family will not be as impressed as you would like them to be by your feat…no matter how many times you make them taste it.
My pride and joy with blueberry jam…also homemade, but not by me.

If you want to give it go, see the recipe here from Allrecipes – Instant Pot Greek Yogurt.

And if you have leftover yogurt that you do not know what to do with, here is a family favorite – Yogurt Cake. We substitute with any yogurt we have on hand and change the lemon flavoring to vanilla. Especially presentable in a bundt cake pan and very versatile.

Give it a go! Your stomach will love you…unless you are lactose intolerant. Then, it will hate you so, so much.

I would like to spend the rest of my days in a place so silent and working at a pace so slow, that I would be able to hear myself living.

– Elizabeth Gilbert

Have you made yogurt before? Any tips or tricks? I want to try vegan yogurt, but next up is garlic hummus due to the influx of garlic I have received lately. Lucky me!