Reply to full fat yogurt question

Forum Index » Infants, Toddlers, & Preschoolers

Reply to "full fat yogurt question"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous]The Giant I go to only recently started selling Stoneyfield full-fat organic yogurt. Before then there were no full-fat options other than the yo baby stuff. UGH. So I made my own - it's super easy. And the stuff I make is thicker and nicer, and cheaper than the Stoneyfield stuff. I’ve been able to find Dannon full-fat yogurt (not organic) at Safeway.

If you want to try making your own, here's how I do it. For every quart of milk, I use 1/4 cup of starter (some people use less, like 2 Tablespoons). Heat the milk to between 180 degrees and 190 degrees. Cool milk to 120 degrees (I put some cold water in the kitchen sink and set the pot in there to help it cool faster). Once at 120 degrees, whisk in starter and leave container on counter overnight wrapped in towels. Next morning, put it in the fridge. I've only had success using Dannon plain as my starter (got it at Safeway). Not all plain yogurts make good starters. If you want it to be more Greek like, strain the yogurt using a cheese cloth or coffee filter. But I just scoop some out of the middle and let the whey (liquid) drain into that hole. I’ll use the whey to make pancakes or something (gives baked goods more protein). Save some of your yogurt for the starter for your next batch. 
[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics