Homemade Yogurt (24 hour yogurt) and Smoothies

For my first post, I thought I’d share how I make homemade yogurt, which I make weekly, and my main use for this yogurt (daily smoothies).  Making your own yogurt in the way described below is easy, a great way to save money on yogurt, and lactose free.  On the smoothie recipe, I use ice cubes of fruit, buying the fruit when on sale/in season, blending, and freezing in ice cube tray.

Homemade yogurt (24 hour yogurt)

½ c. plain yogurt with live cultures (I use Dannon)

8 c. whole milk

Warm milk in saucepan to 180 degrees, stirring frequently.  While milk is warming up, measure yogurt and set out to let it warm up to room temperature.  Place saucepan of milk in ice water bath in sink and cool milk to 115 degrees.  Poor milk into a crock pot on “warm” setting and stir in yogurt.  Let it cook, uncovered, checking temperature every few hours to ensure it is between 110-120 degrees.  Let it cook for 24 hours.  (This allows lactose to cook out.)  Carefully scrape off “skin” on top with a fork and discard.  Refrigerate for a few hours before eating.  Great in smoothies (or with fruit mixed in, and honey to taste, as this yogurt is more tangy than store bought).  Note: this recipe can also be made in yogurt maker, but I prefer to avoid buying more kitchen appliances.

Raspberry/Strawberry Banana Smoothies

5 ice cubes

3 raspberry or strawberry ice cubes (or large handful raspberries/strawberries)

8 oz yogurt

1 banana

1 packet sweet and low

Add all ingredients to blender and blend until smooth.