May 8, 2011

Mabel's Yogurt

HB here with a delirsh yogurt recipe for all you foodies out there:

Mabel's Yogurt

1 gallon milk
2 tablespoons plain gelatin
1 cup cold water
1 cup sugar, I've used muscavado or maple syrup (sugar is not necessary unless you like things to taste good, just kidding! It's really fine without any sweetener)
1-2 tablespoons vanilla
1 cup good quality yogurt (I've used Stonyfield Farms whole milk yogurt)

Heat milk in large pot on stove top to 180 degrees. Dissolve gelatin in 1 cup cold water. Put gelatin, sugar and vanilla in hot milk. Place pot filled with hot milk in sink filled with ice cold water. When the milk, cools to 130 degrees, mix in yogurt. Pour into jars. Put the jars in an ice chest with 2 (2 quart) jars filled with hot water. Put a heavy towel over the jars before closing the lid of the ice chest. Keep in for 5-6 hours. Refrigerate.

I've made this a few times now. The first time took a bit longer than subsequent times, but it is more than worth it for nutritious and inexpensive yogurt. I like this recipe because using gelatin causes the yogurt to be very thick, which is essential for my twin 3 year olds. :) Less messy yogurt = happy mama. Enjoy!!

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1 comment:

  1. We've just started making homemade yogurt, too. It is such a money saver! The Knox gelatin definitely helps thicken it up. If I forget, we use it to make yogurt smoothies.

    We are using organic raw cow's milk, so I only heat it to 120 degrees or so. At that temperature, it still retains the enzymes, etc. (I don't want to pasteurize it. :) Then I put it in jars, wrap them in a thick towel, and let sit for approx. 7 hours. I think I'll try the hot water in a cooler next time, for comparison!

    Our favorite snack is plain homemade yogurt drizzled with raw honey. Yum!



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