Yogurt, granola, 'mother' batch for bread, mozzarella, butter, buttermilk, and sour cream.
Our 7 year old swears that 'mama yogurt' is the best she has ever eaten and scrunches her nose up at commercial yogurts. (WIN)
Here is the math:
$6.18 for a gallon of organic milk
$1.00 for 5.3 oz of greek yogurt
= 0.45 cents for 16, 8 oz jars of homemade yogurt
Here is what I use:
4 Cups milk
3 T of greek yogurt
4 - 8oz jelly jars with lids & bands
Here is what I do:
1. Pour a bit of water in the bottom pan of your double boiler and 4 cups of milk in the top pan, set to a medium heat.
2. Preheat crockpot.
3. Place a thermometer in the milk and heat to 180degrees.
4. Remove milk pan from heat and let it cool to 110degrees.
5. Spoon 3 T of greek yogurt in a medium mixing bowl and whisk in your milk.
6. Pour milk mixture evenly into jelly jars. Place lid and screw bands on.
7. Place jelly jars in preheated crockpot.
8. Turn crockpot off and let the yogurt sit overnight or for about 8 hours.
9. Label and refrigerate.
The yogurt stays good for about 2 weeks, but it never lasts that long at our house.