Update on yogurt making

I made my second batch of yogurt, which I think came out much better than the first.

 The first batch was good, however, a bit runny.  Dear Darling said it was much better by day three.

With that first batch, I did take a strainer and some cheese cloth and put the yogurt in that to drain for about an hour.  I was so surprised at the amount of whey that came off of it and how much thicker it got.

The whey that was left behind

This time, I made the yogurt with fresh, bought that day from the dairy milk.  Plus, before I added yogurt from my first batch to it, I added in two tablespoons of instant nonfat dry milk.

I found this batch to be quite a bit thicker when it was done.  We like more of a Greek style yogurt.

So, I took some of this second batch and put it in a strainer lined with cheese cloth and this time it sat in the refrigerator for about three hours.  BOY, talk about thick.  It was almost like soft cheese spread.

I'm going to have to do more research on this.  I'd like to find out what else I could do with the yogurt once I've made it.

I have found it does cost less.  We usually buy whatever Greek style yogurt is on sale 10 for $10.00.  The container size is usually 5 to 6 ounces with fruit or flavor blended in.  A half a gallon of milk from the farm is about $3.00 .  So I look at it that I'm saving nearly $7.00 a week! or $364 a year.

PLUS, this yogurt is fresh, homemade, no additives and no sweeteners!

I feel good being able to use what I have, fresh, to make wholesome delicious food for my family.