Blast From the Past: Dead Easy Greek Yogurt

A short time ago, in a blogosphere far, far away, a little red headed blogger got in WAY over her head with a self hosted blog and one day–POOF–it refused to publish or save any more posts.  Even her techno savvy friends and family members (hi, Dad!) couldn’t save her beloved blog.  Sadly, the girl (who loves to write, but is only minimally techno savvy, by the way) restarted her blog on WordPress (but not the self hosted kind).  But, hating to lose her previous 800+ posts that wouldn’t be seen, she came up with a brilliant idea (!) to institute a feature to bring back some of her older posts that she wanted to keep or thought were good.  Hence the new feature:  Blast From The Past!

So, if you have followed my blog in that other, sadder blogosphere, you have probably already seen this one.  But, you might like it even more now…  Hey, you never know!

So, from January 13th, 2013….

Another Hatchett Job blog, creative commons, greek yogurt, recipes, homemade foodsMy kids adore taking fresh fruit, a little sweetener, (sometimes a bit of ice cream) and some Greek yogurt and whirring it all together with my immersion blender to make a custom smoothie.  However, all that Greek yogurt, while healthy, was driving up my food bill!

Enter Pinterest and the recipe I found to make what I call Dead Easy Greek Yogurt.  Honestly, after all the recipes that I have looked at for homemade yogurt, I was a little bit shocked to see how simple this one is.

Put 1 gallon milk (any kind, but preferably not super-pasteurized) in a large crock pot.  Add 2-3 cups of dry powdered milk and stir to combine.  Put lid on and heat milk to 180 degrees Farenheit.  Turn off heat and let cool to about 110-115 degrees.

Another Hatchett Job blog, greek yogurt, crockpot, how to make greek yogurt, dead easy greek yogurt, recipe, real foods, whole foods
photo by Jan Hatchett

Ladle some of the warm milk into a container and add 1/4 to 1/2 cup of Greek yogurt.  Stir until smooth.   Add to crockpot with other milk and stir gently and thoroughly.

Put in containers and place in your oven…with only the light on and leave it for 8-12 hours to incubate.

When you remove it, place it in the refrigerator and enjoy as soon as it is thoroughly chilled.

Have you ever made homemade yogurt?

Till next time,

Another Hatchett Job blog, signature, Jan Hatchett

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2 thoughts on “Blast From the Past: Dead Easy Greek Yogurt

  1. I’ve never made yogurt before. I barely eat the stuff. It’s not quite my favorite thing. I have to put loads of fruit into it in order to get it down. 🙂

    1. I tend to like mine with lots of fruit and/or honey, too. But, I also can whip it up with a squeeze of lemon juice to make a good mock sour cream, make ranch dressing and cucumber yogurt sauce for gyro sandwiches. It disguises it pretty well without making it really sweet. Thanks for stopping by!

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