Making yog(h)urt

Partially continuing the trend of saving a bit of money on groceries, but more a case of improving choice, I just picked up a Yogurt maker. This one is a little different from many I have seen – one big (just over a quart) pot vs 6 or 8 little ones. It also seems to have a heating element on the sides rather than just the base.

I’ll report back in a few weeks on how it’s going. In terms of cost, Yogurt (unlike cheese making) gives what you put in – a quart of milk makes about a quart of yogurt and the only thing you need to add is some existing yogurt (so long as it has live cultures).

In terms of choice, you can use anything from skimmed to full fat milk and add whatever you like after it’s done. And for those on a diet, notice how store bought fat free yogurt can have sugar or other additives?

Finally if you don’t want to buy a maker (though the Salton costs $21) you can do it with a microwave or even an oven (so long as it goes down to 110F) though it can be a little fiddly compared to using a standalone maker.