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Maybe you're a frugalista like me, and you calculate how much you save by doing things yourself and then converting that into an hourly wage. I've been making yogurt for a long time, and it honestly only takes me about five minutes of "active" time. So if I make a half gallon of yogurt that saves me 5$ and it only takes me five extra minutes, it's kind of like earning 60$/hour.
But let's say making yogurt takes a lot more time than that for you, maybe you like to watch the pot boil and the temperature rise and you did nothing but stare at it for that entire half hour. Even in that scenario, I bet you'd still come out above minimum wage.
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You Have Control Over the Milk Quality
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You Have Control Over the Additives
Back when Breyer's did that commercial with the kids who were trying to read the ingredient list of various ice cream brands and they could only read the Breyer's label because the ingredients were so basic. I loved that commercial. I was like "Preach it, kindergarteners!"
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It isn't hard to do.
I've never totally botched a batch of yogurt: I've had batches with better or worse consistency, but never a total fail. I'm pretty good at following directions, but I manage to screw up lots of kitchen efforts despite following the directions religiously. So I can say with the authority of the botcher: yogurt isn't hard to make. Making it takes forethought, but once it's part of your routine, it's a breeze.
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You Can Find a Method That Works for You
There are lots of ways to make yogurt. You can make it in a Crock Pot. You can make it in your oven. You can make it with a cooler. You can make it in the yogurt maker you scored at Goodwill. Lots of options. See my way at the end of the post. Or Google it and find one that works with your life and your schedule.
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You Can Strain it to Make Greek Yogurt
Real Greek yogurt is thicker than regular yogurt because the whey has been strained out. (You can do this by dumping your yogurt into a cheese cloth draped over a strainer and letting the whey drip out for a few hours.)
Just think: someday when you skip your nightly ice cream scoop to indulge in your homemade Greek yogurt sweetened with raw local honey, not only will you get to eat something delicious that you made all by your little self and is pretty good for you on the dessert scale, you'll also get to contemplate how in Rhodes Log estimation you've reached the epitome of coolness.
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Gather ingredients: Milk and "Starter Yogurt" (Use yogurt from your last batch or if it's storebought, make sure it has "live and active cultures.)
Place jar(s) in stock pot.
Pour milk into jar(s).
And Voila! Thoughts? Tips? Advice? Beef? I'd love to hear any and all of it. Linking up with Kathryn!