I followed this recipe to a "T", (I LOVE the crockpot lady!) and it turned out perfectly, and it was SOOOO easy! I used Meijer whole milk, and Dannon plain yogurt for the starter. I figured out that it cost me around $1.00 (including the energy for the crockpot) to make 64 oz. of yogurt. I can buy the Dannon on sale for $2 for 32 oz., which would be $4 for 64 oz., so making it myself saved me $3 (more if it wasn't on sale)!! Plus, when I started figuring out the cost of the individual fruit flavored yogurt cups the savings were even better!!I plan to make fruit flavored yogurt by cutting up fresh fruit, or using frozen fruit, and mixing it into the yogurt when I am ready to eat it, or feed it to K. I'll probably add a little honey as sweetener too. I would also love to try making yogurt pops for the summer time - I just need to get some of those popsicle molds.
This is a perfect frugally green recipe because it saves you money and also saves on manufacturing, packaging, transportation, etc. costs of buying your yogurt at the store,
especially if you were buying the individual cups of yogurt before. It's also much better for you because you know all of the ingredients and how much (or little) sugar, sweetener, and other preservatives it has (or doesn't have) in it. Making things yourself from scratch is a great way to save money, lessen your impact on the environment, and eat more healthily (is that a word?) I hope to make more and more of my own "from scratch" foods like this. I would love to say that I will never buy yogurt again - but I think the likely hood is that sometime I will want yogurt and not have any homemade ready. My hope is though that I will buy much less yogurt than I was before!!
Go try making your own yogurt, it is easy, fun and frugally green!
That's so fun! Since being done with school, I've made red pepper hummus, peanut butter, and pita bread! I love making things from scratch because it's fun, cheap, and I can make it taste exactly how I like it!
ReplyDeleteI've been wanting to try making homemade yogurt too... but have been a little intimidated by keeping it at just the right temperature. I guess I know too much microbiology. have you done much reading about making yogurt? you clearly felt comfortable making it -- any advice?
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