Round 3. Total disaster! Upon opening my oven/incubator, I was quite disappointed to find that instead of yogurt, I had a big bowl of spoiled milk. $*%&@#$*&^@!. Apparently, yogurt cultures do not thrive under the “clean, beautiful light” of a GE Reveal bulb. Lesson learned. Fortunately, I had enough leftover ingredients to whip up another batch.
This method of incubation worked much better. After 14 hours of blasting the heat, this was my result:
I let it chill for about 36 hours and then dove into it with a spoonful of almond butter and some cinnamon Puffins last night. The wait was killing me! The taste was incredible, tangy but not overwhelming. The consistency was even thicker than my fat-free Fage. I did use 2% milk rather than skim, giving my version a higher fat content. In summary, I would say the actual work involved in making homemade Greek yogurt was worth it, especially based on how much money I saved. Was it worth all the waiting (15 hours + 2-3 days)? Hell…Heck no! Remember, patience isn’t one of my best virtues, especially when food is involved. I’m glad I attempted it. Glad I didn’t burn our house down, and I’m really excited that I have over 5 cups of this thick goodness to eat on for the next several days!
Moral of the story is…
Shop at Trader Joe’s. Their Greek yogurt, although not as good as Fage, is half the price and provides instant satisfaction
What is your favorite TJ’s product?
A Happy Birthday shout out to Cherie
Oh, and don’t forget:
1. Visit Zesty Cook and help him celebrate his 100th post! One lucky commenter will receive a $100 gift card good at Amazon or PayPal.
2. Miss Eating Bender is giving away a Vita-Mix blender. My Vita-Mix is my favorite appliance! Couldn’t live without it!