Saturday, December 28, 2013

Homemade Yogurt Recipes!!!

As some of you may know, I have been sick over and over again with some kind of bronchitis or whatever this is. It just doesn't seem to go away.  So, I have been home from work a LOT!!!  Not good!  Not good at all!!!  During this time I have watched a lot of daytime television.  I have to say, there really isn't much on during that time if you do not have cable TV.  Which we do not have.  No, I am not complaining.  That was our choice and we have not missed much.  We can stream the LDS General Conference twice a year.  The only complaint I have heard recently from my husband about not having cable was that he could not watch the ASU - U of A game on TV.  BUT....if you did not subscribe to the right cable provider you couldn't watch it anyway.  Which I think is dumb!  I am rambling....

Anyway.....while I was watching the Live Well Network show DEALS, they showed you how to make homemade yogurt.  Which I thought was really cool.  After the show I visited their website and found the recipes, which I have posted below.  Did you know you can even make Greek Yogurt at home?  OR Cream Cheese??? AND there is even a recipe to make yogurt in your Crockpot!!!!  How cool is that????  LOVE IT!!!  So, take a look below. 

Also if you want to see their video clip for their "how to's", visit and type in homemade yogurt in their search button on the top right hand side of their site and all of this will come up for you.  Believe me!  We are going to give these recipes a try. 

It's a grocery list staple. At $4 a pop, buying yogurt can really add up, especially since you can make it yourself for so much less.
It may sound odd, but the first time you make yogurt you need to buy it to get started. The Dining Diva, Molly Fowler explains why.
"In order to make yogurt you have to have live enzymes. When you go to the store, you want to find a yogurt that has the live active cultures in it," said Molly. "That's kind of like the sour dough starter. It will make the milk react, and it will curdle and make the yogurt. From that point forward, you just reserve a little bit of your own yogurt to act as a starter for your own batch. From there on, all you need to buy is a half gallon of milk."

Homemade Yogurt


  • 1/2 Gal Milk
  • (whole, 2%, or skim) room temperature
  • 3 Tbsp Plain yogurt with live active cultures

  • Directions

    Measure out 2 tablespoons of milk and reserve. Pour the remaining milk into a 4 quart saucepan and heat over medium heat, stirring often, until the temperature is 185 degrees. Take the pan off the heat and allow the milk to cool down to 115 degrees to 120 degrees. Stir occasionally. While the milk is cooling, preheat your oven to 150 degrees. Stir the reserved 2 tablespoons of milk into the yogurt until smooth. Stir it into the milk after it has properly cooled, making sure that it is thoroughly incorporated. Ladle the mixture into sterilized quart or pint jars. Secure the lids. Place the jars on a baking sheet, and cover with a towel, to help insulate and keep warm. Turn the oven off, and turn the oven light on. Place the covered jars into the oven and leave in there 7- 8 hours or overnight. The oven light will keep them warm enough to process. During this time the yogurt will thicken. Take out of the oven and chill in refrigerator. It will continue to thicken. If you would like a thick Greek-style yogurt, line a fine mesh colander with 4 layers of dampened cheesecloth. Place the colander over a bowl. Pour in the chilled yogurt, return to the refrigerator, and let drain for several hours. Discard the whey.
    Sweeten the yogurt if desired with honey or agave syrup. If desired, add about 2 tablespoons pure vanilla extract. Eat and enjoy!

    Then from the show Steven & Chris these tips were provided by  frugalista Amrita Singh

    Yogurt to Greek Yogurt
    Line a mixing bowl with cheesecloth. Put homemade yogurt into the center of the cheesecloth. Lift and gather the ends of the cloth. Seal with rubber bands so you have a ball of yogurt ready to hang. Secure the loose ends of your cheesecloth onto your kitchen tap or cupboard knob so the yogurt can drain. Make sure to put a bowl under this so the whey can be collected as it drains from your yogurt. Reveal your Greek yogurt after two hours!

    Greek Yogurt to Cream Cheese
    Follow the exact procedure as detailed above but leave your yogurt to drain overnight. The more whey that drains from your yogurt the more solid the final product. Reveal your cream cheese after eight hours!

    Then I found this recipe for Crockpot Yogurt....How cool is that???!!!!

    Crockpot Yogurt Provided by:


  • 8 cups milk
  • 1/2 cup plain or vanilla yogurt with live and active cultures

  • Directions

    Put the ingredients in your crockpot for two and a half hours on low. After two and half hours turn the crock pot off, let it sit for three hours, after that three hours you mix in your 1/2 cup of yogurt to the mixture then let it sit for another eight hours overnight insulated - so just wrap a towel around to insulate it overnight. After eight hours it's done. It is 13 cents a serving!
    Keep in mind, this is plain yogurt, so it's not sweetened. We added blueberries, but you can add whatever topping you like.
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