INTRODUCTION TO FOOD STORAGE YOGURT MADE WITH POWDERED MILK
I’m not quite sure how I’ve gone so long before teaching about yogurt…but better late than never, right? We’re going to be working on homemade yogurt together over the next couple of weeks. I’ll show you some AMAZING things that you can do with yogurt! Not only will it be good for your waistline and pocketbook, your taste buds will also be thanking you! So, to make sure you’re all ready to begin. Here is a video introducing yogurt, it’s benefits, how we’re going to use food storage in it and the items you’ll need so we can get started.
One last word on the yogurt starter you choose: Be sure the product label indicates that it CONTAINS live cultures. Also note the content of the culture. L. bulgaricus and S. thermophilus are required in yogurt, but some manufacturers may in addition add L. acidophilus and/or B. bifidum. The latter two are used for slight variations in flavor, but more commonly for health reasons attributed to these organisms.
If you’re wondering where to find cheesecloth for cheap, the best place is bulk at AMAZON. You can check it out for yourself, by clicking HERE.
MAKING YOUR FOOD STORAGE YOGURT WITH POWDERED MILK
So, this is much easier than you may think and even more delicious! Most people think you can’t use powdered milk from your food storage but the truth is you can! (Be sure it is REAL POWDERED MILK and not a milk drink like Morning Moo’s you are trying to use. Alternative Milk Drinks WILL NOT work.) Also, make sure you check out my short video on one of my favorite ways to use the homemade yogurt-in a delicious and healthy yogurt parfait!
How to make food storage yogurt with powdered milk:
What you’ll need for food storage yogurt with powdered milk:
- 2-quarts pasteurized milk (cream, whole, low fat, or skim) — for food storage purposes, we’ll use powdered milk. For non-instant milk you’ll need, 1 1/2 c. dry milk powder and 2 quarts water. If you’re using instant milk you’ll need, 3 c. dry milk powder and 2 quarts water.
- Additional nonfat dry milk powder (for extra milk proteins) — Use 1 1/3-cup powder when using non instant powdered milk, or use 2 2/3-cup powder when using instant powdered milk. The higher the milk solids the firmer the yogurt will be.
- Commercial, unflavored, cultured yogurt — Use 1/2-cup. Be sure the product label indicates that it contains a live culture. Also note the content of the culture. L. bulgaricus and S. thermophilus are required in yogurt, but some manufacturers may in addition add L. acidophilus and/or B. bifidum. The latter two are used for slight variations in flavor, but more commonly for health reasons attributed to these organisms. All culture variations will make a successful yogurt. I like the Mountain High Yoghurt as my starter.
- (Optional) 2 to 4 tablespoons sugar or honey.
Instructions for your food storage yogurt:
- Mix your powdered milk (all of it-both the milk to make the initial 2 quarts of milk and the additional milk).
- In a 4-5 qt. slow cooker, place milk and sugar or honey, if you are using it, cover and cook on low for 2 1/2 hours.
- After the 2 1/2 hours, unplug the slow cooker and let it sit for 3 hours.
- After the 3 hours, remove 2 cups of milk (you may notice a skin of sorts on your milk in the slow cooker, go ahead and remove that with a spoon and discard) and stir in the 1/2 cup of yogurt in a separate bowl. Add the yogurt mixture to the remaining milk and stir. (If you want to check your milk temperature, you can use a candy thermometer and make sure it’s between 112 and 117 degrees F. Put the lid back on the slow cooker and wrap in a large and thick bath towel and let sit (unplugged) for an additional 8 hours.
- After the 8 hours, unwrap and uncover the slow cooker. SCOOP (DO NOT STIR) the yogurt into clean containers and refrigerate – chill before serving.
(This recipe was adapted from National Center for Home Preservation and the method of cooking the slow cooker was approved by the man who wrote that article…as long as it doesn’t curdle-if yours curdles throw it out!)
How to make a delicious and healthy yogurt parfait from your food storage yogurt:
If you want to make your own delicious granola, you can see THIS POST.
MAKING GREEK STYLE YOGURT AND YOGURT CHEESE FROM YOUR FOOD STORAGE YOGURT
Alright, hopefully everything has gone well for you making your food storage yogurt from your powdered milk. I know, I will never buy yogurt again-who know yogurt made from food storage could be so easy AND delicious?! Well just wait until you make your Greek yogurt and yogurt cheese from it. The videos below show you how to do it along with 3 straining options to best fit what you have around your house. Later, I’ll show you some easy, fun and delicious recipes to use them in.
How-to video showing how to homemade food storage Greek yogurt and yogurt cheese:
Basic Instructions for your homemade food storage Greek yogurt and yogurt cheese:
Pour yogurt into cheesecloth or coffee filter over a bowl or quart jar (allowing the yogurt to drip freely into the bowl or jar as the whey is squeezed out). Cover and place a weight on top (either a bag of water or piece of fruit). Allow whey to drain for 4-8 hours depending on whether you would like Greek yogurt (less thick) or yogurt cheese (like the consistency of a soft cream cheese).
If you want to get cheesecloth for cheap (much cheaper than you can get at the store) you can get some HERE at Amazon.com. Otherwise, look down you kitchen gadget aisle at your grocery store.
HOW TO USE THAT YOGURT CHEESE YOU JUST MADE
Alright, I’ve saved the best for last. If you follow me on FACEBOOK, you probably noticed I was talking about making a virtually fat-free cheesecake. Be still my cheesecake beating heart! Cheesecake is hands down my favorite dessert, so you can imagine how excited I was to make it all from food storage powdered milk and to have it be virtually fat free. I felt like I had just beat nature or something! You’ll remember my blender cheesecake. The one that’s done entirely in the blender. And you’ll also remember that you CAN’T use fat-free or low-fat cream cheese in it or it won’t set correctly. Well…I put it to the test with my virtually fat free yogurt cheese and VOILA! It set and tastes great! I’m never going back! I even tried the yogurt cheese in a baked cheesecake and it also worked. SO EXCITING! You can catch the video and food storage recipe below for the….are you ready….Virtually Fat Free Food Storage Cheesecake made entirely in the Blender. (Maybe it needs a shorter name?)
FOOD STORAGE FAT FREE BLENDER CHEESECAKE
1/2 c. hot water
1 c. non-instant dry powdered milk (2 c. if you’re using instant powdered milk)
1 c. sugar
8 oz. yogurt cheese
1/4 c. lemon juice
1 t. vanilla
Graham cracker crust
Combine hot water, dry milk powder, and sugar in blender and blend until smooth. Add yogurt cheese, lemon juice and vanilla. Blend until smooth. Pour into prepared graham cracker crust and chill for at least 2 hours.
Also, you’ll want to make sure and download my FREE yogurt handout. It’s a three page handout that will give you…
- the recipe for making the food storage yogurt from your powdered milk
- the instructions for turning it into greek style yogurt and yogurt cheese,
- ideas for how to use your food storage yogurt, greek style yogurt and yogurt cheese every day
- helps for troubleshooting your yogurt
- and food safety guidelines
- I’ve also played around with the instant milk measurements so if you’re brave to try it again-it should work!