Written January 23, 2025
Hello Dear Readers,
There’s something incredibly satisfying about homemade yogurt. Maybe it’s the velvety texture, the way it melts on the tongue without that artificial aftertaste or just the smug satisfaction of knowing we made it ourselves. Or maybe—just maybe—it’s the fact that yogurt prices have been creeping toward seven dollars a tub. At this point, it’s less of a grocery staple and more of a luxury item.
Luckily, my wife has mastered the art of making yogurt, and our fridge is rarely without it. She has a knack for balancing the flavor—less sweet than store-bought but not too tart. Some might call her a yogurt connoisseur. I just call her smart. Not only does she get to enjoy it exactly the way she likes, but we also save a decent chunk of change in the process.
Of course, homemade yogurt isn’t exactly instant. There’s a bit of patience involved. But thanks to our trusty Instant Pot, the process is almost effortless. We know exactly what goes into it—no artificial thickeners, preservatives, or questionable ingredients we can’t pronounce. Just milk, cultures, and time. The result? A creamy, probiotic-rich masterpiece that puts anything from the grocery store to shame.
The Creamy Secret: Straining for Perfection
My wife usually starts with a gallon of milk, allowing it to culture overnight before straining it to achieve a thick, luxurious consistency. This step is crucial. The difference between strained homemade yogurt and its store-bought counterpart is like comparing Greek yogurt to runny, watered-down pudding. The extra effort pays off, and the result is a yogurt so rich and creamy that it practically demands to be eaten straight off the spoon.
Despite making an entire gallon at a time, the yogurt never lasts long in our household. We use it for everything. My wife swears by it for gut health, and she’s meticulous about keeping her stomach happy. As for me? I’ve been getting a little experimental in the kitchen.
Yogurt: The Unsung Hero of Cooking
One of my recent discoveries is using yogurt as a substitute for sour cream in pasta sauce. And let me tell you, it’s a game-changer. The slightly less tangy flavor doesn’t overpower the dish, but it still adds that perfect creamy consistency. Plus, eliminating sour cream from our fridge means one less ingredient to keep track of—streamlining the grocery list and saving space.
I suspect that smoothies will always be our primary yogurt-consuming activity. There’s just something about blending it with fresh fruit and a touch of honey that never gets old. But who knows? We might stumble upon even more creative uses that knock smoothies out of the top spot.
For now, I’ll keep experimenting, my wife will keep making batches of our creamy homemade yogurt, and we’ll both enjoy the satisfaction of dodging outrageous store prices. Because honestly, why pay seven dollars for something we can make even better at home?