Take it on Tuesday blog hop #27: Easy DIY Yogurt

It’s great to see some new faces!! I just love hosting this blog hop and getting the chance to see what projects are out on the blogsphere!!

 

I’m going to make it my priority this week to follow everyone’s blog and like/follow them on  Facebook, Twitter, Pinterest. So if you link up, you will be followed! (by me, at least) :) Plus, I do pin your projects on my Favorite’s Board.

 

My Favorite Five!

(You need to have a link back to Romance on a Dime on the project post or sidebar to be featured.)

 

Jen’s {Noting Grace} Faux Fireplace – Amazing!!

 

 

 

Ginny’s {Organizing Homelife} Label Your Leftovers

 

 

 

Stevie’s {The Moore Babies} Strawberry Shortcake Birthday Food

 

 

 

Rachael’s {Project Housewife} Taco Pasta

 

 

 

Meeha Meeha’s Spring Bedroom

 

 

And one more…

Katie’s {Creatively Living} “Yarning” a Lamp Shade

 

 

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Easy DIY Yogurt

We’ve been eating a lot of yogurt since we’ve been on the Volumetrics menu plan. Yogurt is not very cheap. I had been seeing a lot of different ways you can make homemade yogurt on the web and I decided to give it a try.

 

 

(Originally from The Cheapskate Cook)

Makes 1 quart of yogurt

Ingredients:
  • 1 quart whole milk
  • 2 tablespoons plain, full-fat yogurt
Supplies:
  • 1 crockpot (at least 1 quart-size)
  • 1 quart-size glass jar(s) with a lid (I used two smaller jars)
  • 1 medium-size cooler
  • 1 saucepan that can fit inside the cooler
  • 1 bath towel
  • 1 thermometer (meat thermometers work great) (optional)
Directions:

Step 1: Pour milk into crockpot. Cook on low for 2 1/2 hours. Then, unplug crockpot and allow to sit for 3 hours, still covered.

 

Step 2: Meanwhile, lay bath towel in cooler and boil water in saucepan just before the 3 hours is up.

 

Step 3: Place hot saucepan on the towel in the cooler, making sure the towel is protecting the sides of the cooler from coming into contact with the hot saucepan. Place thermometer in cooler and close lid.

 

 

Step 4: Pour warmish milk into the jar(s). Add yogurt to the milk and stir gently to combine. Place jar(s) in cooler (which should have heated up to 90-120 degrees Fahrenheit). Close lid securely and let it sit for 8-24 hours. (If you are fermenting for 24 hours, replace some of the water in the saucepan with boiling water approximately every 8 hours to keep the temerature between 90-120 degrees.)

 

Step 5: After 8-24 hours, place quart jar in the freezer for about about 20 minutes (this helps thicken the yogurt). Remove jar from freezer and refrigerate until use.

 

After the yogurt was ready, I made my husband blind taste test my homemade yogurt and the original plain Greek yogurt I used to make it.

 

 

He was able to identify which was which, but he had these comments:

The Greek has a stronger flavor (only slightly) and has a thicker texture, but the Homemade yogurt tastes close to the same – he was impressed as to how similar they really were!

 

Since making my own yogurt was MUCH cheaper, I will be doing it more often!

 

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Come back Wednesday for a Frugal Recipe, Friday for Fabulous Friday Links, and Saturdayfor Saturday Spotlight. Thank you all! I LOVE seeing what you’ve been up to!

 

Linking up to I Made it MondayMade by You MondaysMore the Merrier MondayOne Project at a TimeTrash to Treasure TuesdayA Diamond in the StuffTutorials & TipsSimply Sensational TuesdayTuesday’s TreasuresTip Me TuesdayTake a Look TuesdayTell it to Me TuesdayShow Me What Ya GotTutorial TuesdayToot Your Horn TuesdayHope Studios, Naturally NiftyTuesday Linky, Party with my PeepsTutorial TuesdayShare the Wealth WednesdayFrom Dream to RealityHomemade by YouWow Me WednesdayDIY Under $5Show & TellWednesday’s WowzersWomen Living WellWhimsy WednesdayThe Pinterest ChallengeShow & ShareWeekend Wrap Up PartyStrut Your Stuff Saturday, and Project Party Weekend.

 

 

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