About 6 months ago, my niece Megan turned me on to Greek style yogurt. Loaded with acidophilus and other “good bugs” and high in protein (10-15 grams per serving), it’s a great way to start the day. Except for the cost and the waste. Every morning, I hated looking at that little yogurt container and thinking if I toss one of these out per day (2 if you count John’s), how much trash do I generate in a week, in a month, in a year? How can I run around selling organic spices while piling pointless plastic in a landfill? On top of that, Greek style yogurt is goofy expensive. Depending upon where you purchase it, an 8 oz container can run $2.00. It’s almost as bad a Starbucks coffee! Back in my 20’s, I had a roommate who used to make her own yogurt. After some quick Internet research, I found a highly rated yogurt maker for $36 by EuroCuisine. It is easy to use, and compact for storage. I made my first batch of yogurt yesterday and met with rave reviews this morning for breakfast. I think I may have even made a convert out of John (he is a dyed and true yoplait man). To appeal to his sweeter taste, I added agave syrup … feel free to leave it out if you are a purist.
Make your own Vanilla Yogurt!
- 42 oz 1% organic milk
- 6 tbsp nonfat dried milk
- 6 oz Greek style yogurt
- 3 tbsp agave nectar
- 1 teaspoon vanilla extract
Heat milk and dried milk powder in a saucepan with high sides, stirring constantly. Once milk boils remove from heat and let cool to room temperature.
Whisk 1 cup of milk with Greek style yogurt until smooth. Return yogurt mixture back to sauce pan with remaining milk and mix well. Stir in agave syrup and vanilla.
Pour milk mixture in to glass jars and place jars (without lids) in yogurt maker. Put the lid on the yogurt maker and set timer for 1o hours (for firm Greek style yogurt).
Here's the skinny on the nutrition content. Each 6 oz serving has approx 100 calories, 2 grams of fat, and 10 grams of protein. For a little variety, add some
Pretty good way to start the day!