Do you know the difference between winter yogurt and spring yogurt?
Spring yogurt is cuter.
The orginal how-to is here with all the details. But a quick run-down of the process, lest you be afraid:
- Heat a quart of milk to 180, add 1/2 cup sugar and 1/2 dry milk, plus vanilla or maple syrup to flavor
- Let it cool to <120 (assuming you’re using pasteurized milk, you can technically just heat it to 120 and go from there, but I find it doesn’t thicken up quite as nicely that way)
- Add yogurt starter: 2 Tbsp. of yogurt containing live active cultures (ideally, 2 Tbsp. you saved from your last batch of yogurt; it freezes great in ice cube trays) and stir
- Pour into your very cutest containers and incubate at around 115 or so for four to six hours — I do this by lining a dutch oven with a heating pad set to low, then setting the jars in it and putting the lid on. If you want to make super-cute spring yogurt, add a couple drops of food coloring in each jar, stir to combine, then proceed with your incubation
That’s it! This is worlds better and cheaper than store-bought, and you can easily strain it to make it Greek-style if your little heart desires.
I love that! Color coordinating yogurt with holidays…cool!
Hee hee…. Pam!
Pretty!
Thanks!
Sweet! those are so pretty. John is looking into cheese making. I will keep you up to date on it. UMMMMMM
Ooh let me know!
Cute! I wonder if there’s a natural way to color them without food coloring?
But I bet some of them could translate okay!
I was looking for answers for this and found this link — for Easter eggs, though. Some of those you wouldn’t want to use… red onion yogurt anyone?
I bet using food based food colors would work for the natural color Stephanie. Cant help, but think beets… prettiest darn root vegetable no matter how gnarly they look.
I bet that would work! I believe Stoneyfield uses beets for their yogurt coloring, actually.
Definitely going to try this. Did once and failed… but I’m up for round two!
I think the most common mistake is putting the yogurt starter in when the milk is still too hot. Make sure it’s under 120 and stays under 120 and you should be fine. Come back and update!
You can do it!!! Let me know how it goes.
What fun!
wow this is fantastic. We love yoghurt in thsi household tooa nd will definitely give this one a try!
These are really pretty. I haven’t tried making my own yogurt yet, maybe I’ll try your recipe.
These are so pretty. I’ll have to try making it homemade sometime, it looks so nice. Thanks for sharing!