I love yogurt. I especially love that my kids love yogurt. When my kids were young they loved the fruit bottom kind.
Until I realized it had 27g of sugar on average per pkg. That is 6.5 teaspoons just in yogurt. Which is already your child’s ENTIRE days worth of sugar.
No wonder my toddlers struggled with listening and directions – they were spun out of the sugar I gave them! Not to mention all the other food the eat in the day! The switch was easy buy sugar free Greek yogurt …not so easy for the 2 yr old son who LOVED the yogurt he was used to. We had to stand our ground. It took 2 weeks of daily protests and begging to buy “regular” yogurt cups and then he cracked.
I have taken to making my own yogurt – it is inexpensive and easy to do. No fancy yogurt maker, or instant pots are needed. Also – Use the active yogurt you like to eat! I cannot emphasize this enough! Unless your crazy excited about new and different foods – I made the mistake of buying dehydrated Greek yogurt culture and making up a batch from scratch without ever tasting it … wow never again – it just wasn’t my kind of Greek yogurt. Just use the stuff you already like – waaaay easier … yummy active yogurt +milk = more yummy active yogurt. It’s that simple.
Wellness Mama recently posted a oven light and instant pot yogurt recipes not too long ago, and if you have these items at home – Pop over to her site to check out those easy methods.
I do not have an oven light or instant pot, (yes my oven is very old). So I use a heating pad or seedling mat. I garden and start seeds – so I have it in my home anyway. I find it gives me the most control of the temp. Heating pads are cheap and are great in winter and for other things like helping bread rise, making various starters our sour doughs, and of course when you don’t feel so great. I made sure I got ones with temp control so I can adjust to what ever I am doing. Best of all if you already have it – it is multitasking your equipment. I am all for multitasking!
Homemade Yogurt- Wellness Mama
- 8 cups milk (preferably whole milk not ultra pasteurized)
- 4 TBSP yogurt – live active cultured unflavoured
Heating pad or oven light Method
For info on instant pot or oven light method click here for Wellness Mama’s Recipe.
- Heat the milk in a stainless steel pan on the stove over medium heat until it reaches 180°F.
- Pour heated milk into clean canning jars and cool, either by sitting on the counter or in a cool water bath until the temperature drops to 115°F.
- Use a clean whisk to mix the yogurt starter into the cooled milk.
- Place a heating pad or seedling mat- you want it set to 110 F or 43 C into bottom of cooler with lid. Place jars into cooler and replace lid. Incubate for 12-24 hours until set Incubating for 24 hours will yield the tangiest yogurt.
- Alternatively if you do not have heating pad : place jars into cold oven with just the oven light on and door closed for 12-24 hours
- Put jars into the refrigerator until the yogurt is cold and set.
- Once the yogurt is set you can pour off the liquid whey from the top or strain the yogurt using a cheesecloth for a thicker consistency.