Homemade Yogurt

I have been on a homemade yogurt kick recently.  And I'll be honest, it has been a little frustrating.  I could do it, it flopped, it flopped again, then I did it again.  By trial number 6, I was ready to kick something.   It was ridiculously inconsistent and getting a little expensive.  THEN..I figured out that you couldn't use Greek style yogurt as a starter!!!  None of the blogs that I was using to get my information mentioned this.  I dawned on me that all the blogs were written before the fad of Greek style yogurt hit this area.  They weren't negligent, they just came to the make your own yogurt party YEARS before I got there.

Anyways...every time I used the Greek style yogurt as a starter, it flopped.  I tested my No-Greek-style-yogurt hypothesis last night, and low and behold, I made perfect yogurt using Sidehill Farm Plain Whole Milk regular old American style yogurt.    Glory Hallelujah.

I had originally tried to make yogurt in My Sister's Slow Cooker and diligently followed directions form that Crock Pot lady.  It worked, but the yogurt was too thin and wasn't substantial enough to eat out of a bowl.  It made wonderful smoothies, but my yogurt fix needs to be in a large bowl with honey and almonds.  That requires a little viscosity in my yogurt.  It needs to stand up to the honey and the almonds. 

So I found a new method from the Heartland Renaissance blog.  It makes thick, creamy, homemade yogurt, from local milk.  I have probably met the cows last summer at the Ashfield farmer's market (just kidding, they only brought their chickens and a goat).    This yogurt thing has changed my life (now that I figured out that you can't use Greek yogurt as a starter).  I am so excited to make yogurt every week.  I am going to save about $500 a year..... and that will pay for my new internet :)

Here is the link along with pictures.....it's so easy!
http://heartlandrenaissance.com/2011/06/homemade-yogurt-my-new-technique/