October 15, 2020

If you are into clean eating and have noticed the health benefits of eating foods that are as pure and simple as possible, then you probably add yogurt to your daily regimen with its healthy probiotics.  The problem with yogurt however is the packaging it comes in, and in some cases, the probiotics are dead.  

We loved Greek style yogurt, with its thick and creamy texture, and then we tried Australian style which is Greek style with a bit of honey stirred in.  when we switched to zero waste in our kitchen, store bought yogurt needed to go.  Sure, there were glass jar options, however it was so expensive and the flavor and texture was not my style.  

I started out buying an eco friendly plain yogurt as my starter, and a half gallon of milk.  I heated the milk slowly to 185 degrees Fahrenheit, and then let it cool to 110 degrees Fahrenheit, then stir in half a cup of plain yogurt.  I would then ladle in the yogurt-milk mixture into mason jars and place in a warm area like my oven which I preheated to 200 degrees Fahrenheit and turned off (make sure it’s off!) and leave it for 8 hours.  After 8 hours, I had yogurt! I then refrigerate the jars or if I want Greek style, I pour the yogurt into a cheese cloth lined strainer over a pot or large bowl and let it sit in the fridge for an hour or 2, and Ladle back into the mason jars, then I have a thick Greek style yogurt! 

when I want to make more, I reserve half a cup of the yogurt for the next batch.  I can do this 4-6 times before I need to start with a fresh batch of store bought yogurt.  

alternatively, I now buy yogurt culture from Euro Cuisine.  This has to remain refrigerated, and when you make your first batch, you must measure out your milk exactly to the directions and then continue with the process above or else the yogurt will not set.  You can then stretch the yogurt batch by reserving half a cup for the next batch to a half gallon of milk for 4-6 batches out.  

Store bought recipe

1/2 cup of your favorite plain yogurt (Icelandic was the most eco-friendly and the cultures were alive)

1/2 gallon of organic milk

3 large mason jars

funnel

ladle

candy thermometer 

saucepan

whisk

 

Heat the milk to 185 degrees Fahrenheit, remove from heat and let it cool to 110 degrees Fahrenheit.  Remove the skin on top and discard if it forms.  preheat oven to 200 degrees Fahrenheit.  At 110 degrees Fahrenheit, stir in 1/2 cup of yogurt until dissolved completely.  Ladle into mason jars up to line.  Close the jars with the lids.  Turn the oven off and place the jars inside for 8 hours.  Remove after 8 hours and refrigerate, or if you want Greek style yogurt, pour yogurt into a cheesecloth lined strainer that sits over a pot and place in your fridge for two 1-2 hours.  Scrape yogurt into a bowl and stir until creamy, and ladle back into the mason jars.  Refrigerate.  Reserve half a cup for the next batch. 

Zero Waste recipe

1 packet of Euro Cuisine yogurt culture 

42 oz. of organic milk

3 large mason jars

funnel

ladle

candy thermometer 

saucepan

whisk

 

Heat the milk to 185 degrees Fahrenheit, remove from heat and let it cool to 110 degrees Fahrenheit.  Remove the skin on top and discard if it forms.  preheat oven to 200 degrees Fahrenheit.  At 110 degrees Fahrenheit, stir in Euro Cuisine yogurt culture until dissolved completely.  Ladle into mason jars up to line.  Close the jars with the lids.  Turn the oven off and place the jars inside for 8 hours.  Remove after 8 hours and refrigerate, or if you want Greek style yogurt, pour yogurt into a cheesecloth lined strainer that sits over a pot and place in your fridge for two 1-2 hours.  Scrape yogurt into a bowl and stir until creamy, and ladle back into the mason jars.  Refrigerate.  Reserve half a cup for the next batch and you can then revert to using half a gallon of milk. 



Leave a comment

Comments will be approved before showing up.


Also in Recipes

Tomato Marinara
Tomato Marinara

August 15, 2021

Read More

Blueberry Lemon Scones - The Ardent Habitat
Blueberry Lemon Scones

May 10, 2021

Read More

Aziza’s Lemon Tart - The Ardent Habitat
Aziza’s Lemon Tart

April 18, 2021

Read More