Whisk and appliance you are cooking the yogurt in (I love my Ninja Foodi for this) I wouldn’t recommend using Chobani, however, I think it made those yogurt batches more tangy than my preference.) Try to find the least amount of additives. However, if you haven’t made it before, I recommend reading through and getting some of my expert tips!) Supplies:ġ/4 C yogurt starter with live and active cultures (either from a previous batch with nothing added or a greek yogurt from the store. (For a condensed version of the instructions, scroll to the bottom of the post.
This recipe is going to be universal as long as you follow the temperature guidelines. So, the Ninja Foodi is where I have decided is the easiest place for me to make my yogurt, but you can use a regular yogurt maker, a crock pot, or an instant pot instead. It is a pretty big appliance but definitely does pretty much everything you could want. It dehydrates, air fries, as well as does everything the instant pot does. My husband was actually the one who had heard about it and told me we needed one and it took awhile for me to be convinced but I LOVE it. Ya’ll, if you don’t have one of these contraptions in your kitchen arsenal, you definitely need to rethink your budget and save for one. However, since mine doesn’t have that button, I decided to turn to my other handy-dandy kitchen appliance: the Ninja Foodi. The instant pot was fairly easy and if you have one, I definitely suggest using it to make the yogurt. Biggest mistake EVER when buying my instant pot… but I digress. The next time, I tried making the yogurt in my mom’s instant pot since she has the yogurt button–and I mine does not. It was fairly easy, but I didn’t love how how I needed to wrap it up into a towel and stick it into a cooler bag and hope that it stayed at a good enough temperature to help my little bacteria multiply. The first time, I made it in a crock pot. I made 2 batches before I really got my recipe down right so that it is perfectly creamy and not too tangy. I’m still on the quest to find the perfect recipe, so if you have a fool-proof one, send it my way! In my research, I had learned that dairy yogurt is actually pretty hard to screw up which helped my confidence in trying it. I tried a few times to make a dairy-free yogurt and failed multiple times.
If you’ve ever bought dairy-free yogurt, you know it is even more pricey than regular yogurts and they don’t sell big containers of it (at least, not of the flavors I preferred) which meant that I was buying a LOT more plastic as well. When I first tried making yogurt, I was dairy-free because I was breastfeeding Kylie and her tummy didn’t take too well to the dairy in my diet.
I admit, I was first intrigued by the idea of making my own yogurt purely to save money (because I’m cheap) but I loved the idea of controlling how much sugar my little one has in her yogurt as well as being able to control the other additives in the yogurt and not be concerned about preservatives either. Things like fructose, corn starch, and soy lecithin, to name a few. Also, depending on the brand you purchase, there could be additives in the yogurt that definitely don’t make it natural. Greek yogurt has less sugar and more protein in it, however, it is more expensive because it takes more milk to make the same amount of greek yogurt as regular yogurt. Nowadays, greek yogurt is all the craze because it is better for you. It is definitely one of my all-time favorite breakfast foods, partially because it is just so easy! I also love to add granola on the top to give it some extra flavor and crunch!īut did you know that store-bought yogurts tend to be in high in sugar? I remember growing up, my mom used to be Yoplait yogurt and then she started buying the “light” version so that it didn’t have as much sugar. I don’t know about you, but I LOVE yogurt in the mornings.
0 kommentar(er)
