Homemade Strawberry Yogurt

It’s been quite awhile since I’ve made yogurt at home. During the summer of 2013, I won a gift card to Williams-Sonoma, and one of the things I bought with it was a yogurt maker/incubator. I used it twice, and then it went on a shelf to collect dust. Jay and I decided that we were going to do a trial-run of our New Year’s Resolutions, if you will, to eat more homemade and home-grown foods. Both of us have a tendency towards good intentions, but crap follow-through, so we used the last few days of December to at least try to get the homemade portion in full swing. I’ll nag him about the garden come March, assuming we don’t have 3 feet of snow on the ground. So I dug out the yogurt maker, and thought I’d try making Homemade Strawberry Yogurt.

Homemade Strawberry Yogurt

I don’t mind plain yogurt–Especially if it’s Greek or Icelandic style, but I’m not all that fond of the “tang.” Which, I know, is part of the whole yogurt-eating experience. So I figured if I added some berries that were cooked down in a little syrup, that might cut the tartness a bit. The first time I made this, I ran frozen strawberries through my mini-chopper, but I fear I chopped them too finely, as I ended up with strawberry syrup that in a couple jars, turned the yogurt a weird light brownish color. It still tasted fine, but it looked less than appetizing. So the second time I made this, I used frozen strawberries again, but as they started cooking, I mashed them down with the back of a wooden spoon. That resulted in being better able to make my own “fruit on the bottom” yogurt.

Homemade Strawberry Yogurt

The one thing I’m still working on is texture. I’ve grown accustomed to the thickness of Greek and Icelandic yogurts, which I love. Unless I want to go through the trouble of straining this stuff (and I don’t), I won’t quite get it, but adding in some nonfat dry milk powder does help thicken it somewhat. It’s not as thick as Greek/Icelandic, but it’s also not as thin/runny as your typical American-style yogurt either.

Homemade Strawberry Yogurt

The other nice thing is that there’s nothing “funny” in here…Sugar, berries, milk, milk powder, and yogurt (you need already-made yogurt to culture your milk). So (depending on the yogurt you use for your culture) you control the ingredients (I used a cup of plain Siggi’s).

Homemade Strawberry Yogurt

Yields 7

1 hrPrep Time

7 hrCook Time

8 hrTotal Time

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Ingredients

  • 3/4 C strawberries
  • 1/4 C sugar
  • 1/2 C water
  • 40 oz. whole milk
  • 5-6 oz. plain yogurt
  • 1/4 C + 2 Tbsp. nonfat dry milk powder

Instructions

  1. In a medium skillet, combine the strawberries, sugar and water. Cook over medium-low heat, occasionally stirring and mashing the berries with the back of a wooden spoon. Cook until desired thickness, then remove from heat and set aside to cool to lukewarm or room temperature.
  2. Meanwhile, take your yogurt culture out of the fridge and allow to come to room temperature.
  3. Heat the milk to 180 degrees F, and boil for 1-2 minutes. You will want to stir the milk and scrape along the bottom to prevent scorching (If it does scorch, simply strain out the "burnt" bits before mixing in the culture).
  4. Once the milk has been brought to a boil, remove from the heat, and allow to cool to 110 degrees F.
  5. In a small bowl, whisk together the yogurt you're using as the culture, along with a cup of the milk. Whisk that back into the plain milk, along with the nonfat dry milk powder.
  6. Place about 2 Tbsp of the cooked strawberry mixture in the bottom of each of 7 glass jars. Pour enough of the milk mixture into each jar to finish filling it, then place inside the yogurt maker.
  7. Incubate the yogurt for 7 hours. Remove the jars from the yogurt maker, cover, and cool overnight before serving.
Recipe Type: Breakfast

Notes

*Homemade yogurt will be good for 10 days after making

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http://tramplingrose.com/2015/01/05/homemade-strawberry-yogurt/

The other nice thing about making yogurt at home is that it’s easily customizable. Don’t like strawberries? Use raspberries, blueberries, or blackberries instead. Don’t want the fat in whole milk? Use 2% or skim. The possibilities are endless!

2 thoughts on “Homemade Strawberry Yogurt

    • I haven't tried it in the slow cooker. I've also heard of doing it in the oven, but I haven't tried that one either. I think the slow cooker would probably be the easiest method. At least it sounds like it would be the easiest!

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