Babushka and every other Russian knows that the key to a good diet with a healthy digestive system is good old kefir. There are a couple companies in America that sell Kefir (Lifeway being one) for about $4 for a few servings. This liquidy drinkable yogurt is the key to long and happy life and as babushka’s mama says, ‘a warm glass of kefir every night at 9pm is what kept her healthy and looking good for 83 years.’
So, I decided to kick off ‘Healthy Family Friday’ (yes a day late) with this yogurt blog with my very own kefir… or yogurt recipe. Now that I’m taking classes in health and nursing I figure I’ll learn so much more about health and the body that I cannot help but share it with you! So stay tuned for more ramblings from a health freak nursing student!
This recipe is so easy to make and if you’re into organic goods (as we are) then you’ll be tickled to death to note that this recipe will yeild just over two quarts of yogurt. Which, usually organic milk at $3 a 1/2 gallon means you’re getting organic homemade yogurt for $1.50 a quart… which is so much better than $3-$5 quart!
Homemade Yogurt
1/2 gallon of non-homogenized milk
1/2 cup of yogurt with live active bacteria (plain and whole milk yogurt works best)
1 crockpot
couple towels
1. Pour 1/2 gallon milk in crockpot and heat on low for two hours.
2. After those 2 hours of heating on low, without removing lid, turn off crockpot until it cools off (takes 3 hours)
3. After 3 hours off with lid closed, whisk in the 1/2 cup of yogurt
4. Return lid and then leave untouched for about 8 hours with two towels (or even a heating pad on low and towels) around it to keep it at a good incubating temperature for the bacteria to grow in order to make the yogurt!
5. After those 8 hours, pour the yogurt into containers and chill for a few hours in the fridge to help it to set. It will be runnier than store bought yogurt… but that is the beauty of it. It’s totally ‘drinkable’ for the kids’ lunches!!! Even the 1 year old.
We’ve enjoyed it with honey and vanilla (YUMMY!) and also a big spoonful of homemade mulberry jam from my mama’s own mulberry tree!
#1 by Elizabeth at August 22nd, 2010
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When I was regularly making yogurt (oh, yes, I could do that again now I no longer have a newborn!) I made it in quart jars in the cooler with hot water. I would occasionally have to add some water to keep the temperature correct, but it was really kept steady pretty well. Also, if you make it in the containers you will store it in, it will stay “set” more and will be thicker. You can always stir it to make it more liquidy but most of the people in my house like a thicker consistancy.
#2 by Lauren at August 28th, 2010
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Great Elizabeth, and thanks for the tip! Maybe next time I’ll try keeping the yogurt in glass containers in the oven for their 8 hour bacteria bath.
It was a bit runny and really more kefir than yogurt… which is o.k. in this house but maybe not others!
I’ve also read that you can make ricotta if the yogurt doesn’t work out right… Yum!