Well life has taken such a strange turn. It has been so crazy busy sometimes, I’m not even quite sure where I’m supposed to be on some days. One day I went to the wrong job. Oops! Good thing I remembered before I actually got onto the freeway. Anyways, I’m  hoping to start blogging a lot more as long as time permits. The soap business has gotten crazy busy. I had to even recruit the hubby to help with filling orders, sorting and packaging. I couldn’t keep up with it all. Its definitely been a true Blessing!
     Today, I decided to get a little back into doing some of the homey/cooking things that I enjoy so much. It’s  been a long time since I’ve made any homemade anything. So, today, I decided to go ahead and make some Greek yogurt. Here in California we are able to purchase raw cows milk and it is sold in a local health food store. Kind of expensive but well worth it. So if you haven’t made yogurt before, I tried to take some good pictures. I always do better if I can see it. I’m a visual learner.

We don’t go through yogurt too quickly so I made half a gallon.

Go slow to not burn the milk.

As it gets closer to the right temperature,  you will start to see some little bubbles forming tomyou knowmits almost there.

I’m almost there. You want 185 degrees. Once you get there, turn the heat off and you can place it in a ice bath to start to cool it down. You dont want to add your yogurt starter to soon or it will kill all the live bacteria and you will end up with just yuck.

Once the temperature comes down enough, (I say if you can put your finger in it without burning, its cool enough) add your yogurt starter to about a cup ofnthe warmed milk. Mix it in really good so all the lumps are gone. I used the entire container of single serving Fage yogurt. It’s  my favorite and I want it really thick and creamy.

Then pour your yogurt and milk mix into the remaining milk. I put mine in a pyrex dish. Mix it gently. Cover it with plastic wrap or in my case i was out so I  used aluminum foil with a couple holes poked in it for some air. Then place it in a warm area. I put my in the oven because it stays slightly warm in there and I know no one will bother it. Let it sit for about 8-10 hours. The longer it sets, the more tart/sour it will get. So don’t leave it too long. Once finished, I put mine in a couple Ball jars. Now if you want to continue making it again, before you eat all of the yogurt, reserve another cup or so to make it all over again. Voila! Greek yogurt!  Well I hope you enjoy!

The color is off a bit because its dark in the house but it turned out pretty darn yummy. Not quite sure why there is so much whey this time but it still tastes delicious!

Now I will say I am not an expert at this for sure. I am also not good at measuring. I do my best but a lot of what I  do is a lot of guesstimating, lol. I really enjoy making as much from scratch as possible because then I know exactly what’s in it.

https://baehrnaturals.com/yogurt

Well I hope you enjoyed my little tutorial. If you have any suggestions I’m  totally open for them!