Homemade Greek Yogurt!

Anyone who buys Greek yogurt knows that it's an investment. You either pay $1.50 for a single serving, or you pay $5 to $6 for a container that "Serves 4." So a few months ago, I decided to look into the process of making my own Greek yogurt, because I knew it had to be cheaper than buying it. I know making yogurt sounds like one of those temperamental things that involves a lot of gadgets and intricate steps, but I assure you it's not! The only items that you will need and possibly don't already have are: a thermometer and straining material (cheese cloth, yogurt bag, t-shirt, coffee filters, etc.). I bought this reusable cotton cheese bag from Amazon for $8, and have been using it for months.

I fused a number of different methods together into one "recipe," but listed below are a few of the websites I read for my first yogurt trials:

Answers to Questions About Yogurt-Making
Stove-top Recipe by Tracey's Culinary Adventures
Crock Pot Recipe by The Little Red House

Ingredients:

- Gallon of milk (or half-gallon if you want less yogurt)
- Starter yogurt: Either a single serving size of plain, Greek yogurt (make sure it lists live and active cultures as an ingredient)- 0%, 2%, etc., or if you're making yogurt for a 2nd time, an equivalent amount of your previous batch of fresh yogurt

Instructions:

1. Pour milk into a large pot and heat on stove-top until it reaches 180 degrees - stirring constantly.  If you don't stir the milk constantly, it will burn and I can only imagine that's gross.
*Warning: this step takes about 20 minutes, so I usually turn on music or watch an episode of Cheers on my phone. I've heard of people using a double boiler or a crock pot to heat the milk so that it requires less stirring, but I haven't tried either of these methods.

2. Once the milk reaches 180 degrees, remove it from the heat and let it cool to about 110 degrees. I usually put the pot of milk in a sink of cold water- it takes about 5-10 minutes to cool.

3. While the milk is cooling, pull the starter yogurt out of the fridge. You don't want the yogurt to be too cold when you add it to the milk, because it will cool the milk down.

4. Once the milk reaches 110 degrees, pour about a cup of it into a separate container and add the starter yogurt, stirring until the yogurt is dispersed in the milk.

5. Pour the milk/yogurt mixture back into the pot of milk and stir well.

Step 4: Mix starter yogurt into a cup of milk

Step 5: Pour mixture into pot and stir

6. If you have an oven that goes as low as 100 degrees, set your oven to 100 degrees and put the pot in the oven for 6-8 hours. If your oven does not go this low (like mine), this step involves a bit of creativity. The goal is to keep the yogurt at approximately 100 degrees for 6-8 hours, so however you can achieve that is great. Here is what I do:
- Cover the pot with a lid, and wrap the pot in a blanket/towel.
- Cover the pot with an insulated grocery bag
- Place the grocerybagpot in an insulated cooler bag and zip it closed.

7. Wait 6-8 hours (the longer you wait, the tangier the yogurt), and try not to disturb the yogurt during this time. The bacteria are multiplying and like to be left alone.

8. After 6-8 hours, you will have a full pot of yogurt! If you do not want Greek yogurt, you are good to go at this point. If you do want Greek yogurt, you will need to strain off some of the whey so that you are left with a thicker, more concentrated yogurt.

Yogurt before straining

 9. For Greek yogurt: scoop/pour the yogurt into your straining cloth and let it strain in the fridge for a few hours (I usually set it up to strain while I'm at work so I'm not tempted to check on it all day long).

10. Pour off the strained whey, scrape the yogurt into a bowl, whisk to remove any possible lumps, and you're done!

Deliciously smooth and thick Greek yogurt!

If you don't have cheese cloth or a cheese bag, here are a few household options for straining your yogurt: thin/clean t-shirt, thin/smooth dish towel, high quality paper towels, or coffee filters. However, if you plan on making yogurt frequently, it's completely worth investing in a straining bag!

Oatmeal Raisin Protein "Cookie Dough"

Adapted from Chockohlawtay

I made this recipe for the first time last night, and I'm not 100% certain that I adjusted it to its full potential. I might have to re-post it after I try making it again with a few minor adjustments, but... it was still pretty darn tasty (and healthy), so it's worth making in the mean time.

This recipe is great because its texture/taste is similar to cookie dough, but it has no eggs, very little sugar, and lots of FIBER and PROTEIN. The original recipe was for sugar cookie dough, but I added cinnamon, whole oats, and raisins to make it an oatmeal raisin cookie dough. I think these additions may have dried my "dough" out a little (hence why I think it'll need a few tweaks) but it was still tasty!

The original recipe calls for things like stevia extract and granulated erythritol, but because I wasn't even sure what erythritol was, I just used sugar. Next time I will probably increase the sugar a little bit or maybe try brown sugar to give it a little more depth of flavor.**  But if your diet restricts sugar, check out the original recipe!

** I tried this recipe again using 1/2 cup of dark brown sugar and it made a huge difference. The "dough" was a lot less dry and a lot tastier.

Ingredients

1 cup old fashioned rolled oats - blended into fine flour
1/3 to 1/2 cup old fashioned rolled oats
3 tbs. flour
1 tbs. cinnamon
1/3 cup sugar -- I think I would try 1/3 to 1/2 cup of brown sugar next time
1 scoop vanilla protein powder
Dash of salt
As many raisins as you like! I probably added about 1/2 cup
15 oz. can chickpeas (drained and rinsed really well)
1/3 cup milk (any kind)
1/4 cup almond butter -- I didn't have this and it was fine, but I would recommend adding it if you do
Hefty drizzle of honey
1 tsp. vanilla extract
1/2 tsp. butter extract

Mix the oat-flour, oats, flour, cinnamon, sugar, protein powder, and salt in a bowl and set aside. In a food processor, puree the chickpeas, milk, honey, almond butter (if you have it), and the two extracts until very smooth and combined. Try to eliminate as many chickpea lumps as possible. Add the wet mixture to the dry, and stir together. Fold in the raisins.  This "cookie dough" can be eaten right away or stored in the fridge for as long as you can avoid eating it all!