I usually work with 40 oz of milk, once cultured I drain off the whey, dogs love it. I figured it costs me $.80 for each 5 oz jar when milk is $3.70/ gallon. I get 6 of the 5 oz containers, plus 10 oz of whey. Can't beat the price and I know exactly what is in it (or not).
It's close enough to an all natural, no-additives commercial yogurt for macronutrients and calories that you could just take the info from any website that has such information. You can subtract some of the sugar, which is measured before fermentation in commercial yogurt.
I have made kefir -- a drinkable yogurt -- a few times. It does not take long and tasted like creamy buttermilk. The processed kefir in the stores has too many additives. Lots of "gut" friendly recipes in the book, "Nourishing Traditions." Oh, I sometimes add organic cherry concentrate to my kefir. Yum!
Fitness Minutes: (5,730)
2,127 11/18/13 2:22 A
If I want to make greek yogurt, how would I know the nutritional value of the finished product?
Where I live milk is dirt-cheap, maybe not in the sense of being affordable for very low-income people but definitely compared to yogurt. Full-fat plain yogurt costs about $3 per quart. Full-fat milk costs about 3 dollars per gallon. The reason the price is so low is because most cows are fed GMO grains and soy rather than a natural food like pasture, hay and alfalfa. When I make yogurt from 1 gallon of milk I get about 3 quarts of yogurt from that after straining the yogurt and also 1 quart of whey which can be used for cooking, making sauerkraut or using as a yogurt starter. The cost of this yogurt is turning on my stove for 5 minutes max and turning on my oven for about 2 minutes, then running the 40 watt lightbulb in my oven for about 10-12 hours. The cost of the electricity varies depending on your price but it is pretty low. But I personally don't make yogurt to save money. I actually start with milk that is raw (not pasteurized), not homogenized (cream on top) and from grass-fed, mostly organiclly fed cows. This milk costs me 10 dollars per gallon from a local dairy and while the price is high it is a very good value because I am not paying for volume, I'm paying for quality of nutrients. If I were to buy this quality of yogurt (from the dairy) I would have to pay 4.25/quart. Shopping for good value in nutrition is very different from shopping for just a good price. What I don't invest in good quality food I will pay tenfold at the doctor's office. We are what we eat. For people who want to learn more about healthy dairy take a look at this website:
Fitness Minutes: (58,020)
44,811 11/17/13 9:17 P
Is this actually economical for people who don't have ready access to local milk at a good price? It seems like it would be GREAT if you had a cow, but milk is so dang expensive, I don't see that it could possibly be that much cheaper? Enlighten me?
I have a yogurt maker/warmer basically with 5 oz jars. My oven cannot be set low enough to use for yogurt. I have heard some people use a slow cooker, maybe on warm? Salad in a Jar .com has a nice intro to yogurt making.
I agree with the comment on industry-made greek yogurt. If you make yogurt at home there are a ton of great uses for the whey if you should choose to strain it. We use it to start the next batch of yogurt, make smoothies, feed to live stock, feed to plants, make cheese ... The lactose (milk sugar) is mostly gone because the bacteria ate it. The whey made from raw milk keeps for a long time.
Here is my very easy yogurt recipe: I start with raw milk (full-fat if possible) and heat it in a large pot only to lukewarm (at most 110degrees F ). In the meantime I heat my oven for just a few minutes, just so the oven rack feels warm but I can still touch it. Once the milk is lukewarm I added my yogurt starter (about 1 -1 1/2 cups yogurt or whey or some commercial yogurt starter for a half gallon of milk).
I put the pot with milk and starter in the oven WITH ONLY THE OVEN LIGHT TURNED ON (assuming 40 watt lightbulb) and leave it overnight for anywhere from 10-12 hours. After this time I either strain the yogurt in a fine metal sieve (don't push it through, just let it sit and/or move around slightly), or, if I'm short on time I just refrigerate the whole pot. Full-fat raw yogurt taste great without sweetener but I do have it with some berries or apple and nuts as my breakfast. Very low-carb and very yummy without any sugar once you get used to it. Also no added starch as is so common in commercial yogurt.
Fitness Minutes: (5,730)
2,127 11/17/13 2:41 P
Cicely, not much to it. You can use any type of milk, microwave to 180 degrees, then ice bath the bowl to 110 degrees, then add a starter like 2 tablespoons of plain yogurt, vanilla, little sugar if you want, or fruit, etc and jar it. Place jars in warm area, about 110 degrees for 10-12 hours, then refrigerate till ready to eat. Keeps 7 days, but if you want it to be thicker, incubate the 12 hours in thebowl, then strain through cloth, like sheet material set in a collander, then jar and refrigerate. I give the whey to my dogs, they love it !
I make my own, I don't strain or flavour it. I use it for "overnight oats" (rolled oats soaked in for a few hours or overnight), and find that a less thick yogurt works better for this purpose. For flavour/sweetness, that happens when I add the fruit at the time of serving (typically chopped apple, lately adding some frozen blueberries and/or pomegranate seeds).
I've gotten used to the creamy-tart taste of plain yogurt and now if I eat a commercially prepared sweetened yogurt, i find them *so* sweet they are more like a dessert.
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