The only yogurt bargain is the homemade variety. You can easily make your own. It should only cost 10 to 12 cents per container.
Homemade Yogurt
Equipment:
2-quart double boiler
Candy thermometer
Commercial yogurt maker (most food dehydrators will work) or large Styrofoam picnic cooler with lid
Seven 8 ounce plastic or glass containers with lids
Ingredients:
1 quart milk (whole or low fat)
2 level tablespoons of plain low fat yogurt containing live bacteria, at room temperature
1/3 cup instant nonfat dry milk
Preparation:
Wash all equipment in hot, soapy water. Rinse well with hot water.
Dissolve the nonfat dry milk in the whole or low fat milk in top of double boiler. Stir until the mixture reaches 180 degrees F. Hold at that temperature for 1 minute, then reduce temperature to 115 to 120 degrees F.
Remove 1/3 cup of milk from double boiler and add 2 level teaspoons of live yogurt to it. Blend well.
Return the milk and starter combination to the double boiler and mix well.
Now you need to incubate the mixture. You can use a commercial yogurt maker or food dehydrator, which comes with its own containers. Or, for more even textured results, you can make your own yogurt factory using a large Styrofoam cooler, and seven 8 ounce plastic or glass containers with lids.
To make yogurt in a Styrofoam cooler, pour the yogurt into 6 of the 8 ounce containers and cover with lids. Fill the 7th container with boiling water. Place all the containers in the cooler, with the boiling water container being placed in the center. Place the lid on the cooler and set aside for four to five hours. After incubation, you can add any flavoring you like. 1/2 teaspoon of vanilla makes the yogurt have a milder flavor. Small pieces of dried or fresh fruit can also be added as desired.
Keep finished yogurt stored in the refrigerator.
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