Skip to main content

Let's Make Some Yogurt...and Ranch Dressing While We're at It


You'd think that making yogurt is like making magic, but it's not. I wish I had taken the time make homemade yogurt for Bebé when he 1st started eating. None the less, we're doing it now, it's great, and cheaper than buying a container every week.
The first rule is you need yogurt to make yogurt.  The 1st time I made yogurt, I used left over vanilla and every recipe says DO NOT use flavored yogurt. At the time it was all I had and I didn't want to go to the store for one yogurt. And to tell you the truth, once you're done you can hardly taste it, and after using the homemade yogurt for a second batch you don't taste it at all.
When you have plain yogurt, there are so many things you can do with it. Honey and thawed frozen fruit are my favorite toppings b/c the natural syrup from the fruit is so tasty. I also substitute yogurt for sour cream in recipes because we hardly ever use sour cream.
Last night, I decided to make ranch dressing after making yogurt and it was so tasty. For the past week there have been three different shows that have included wedge salad, and I began craving it. Enough was enough and I was determined to have a salad with ranch dressing, even though we had no bacon. A refreshing salad with iceberg lettuce, tomatoes,green onions and homemade ranch dressing did the trick.

PLAIN YOGURT
servings: 8 cups

equipment:
2 quart pot
candy thermometer
wood spoon
2 1-pint glass jars (the kind for jelly)
crock pot

ingredients:
½ cup yogurt (room temperature)
1 pints (4 cups) milk
Whole milk can be used, especially for toddlers. For less fat, use 2% or 1% milk.

Heat milk on medium heat to 185°. Stir to prevent burning. Should be foamy not boiling. About 20 min.


Cool milk to 115°. Milk will still have some steam. If cooling in the refrigerator check every 10 minutes. Takes about 30 to 45 minutes

While milk is cooling, leave starter (plain yogurt) out to get to room temperature.

Once milk has cooled stir in starter; pour into glass jars and tighten lids.


Place in crock pot. Pour warm water in crock pot to surround jars. Keep setting on warm. The temperature should stay between 110 and 120°. This helps the bacteria grow to make the yogurt. Leave for 7 hours or longer. Refrigerate.


Yogurt will have clear liquid on the top and this can be poured out or mixed in. Yogurt may not be as thick as store-bought becuase it has not thickening agent added.
Yogurt will keep for 1 to 2 weeks. Recipe can easily be adjusted for the amount eaten during this time.

Adapted from WikiHow - How to Make Yogurt
                                                                                       

RANCH DRESSING

1 cup mayonnaise

½ cup yogurt
½ teaspoon garlic powder

1 teaspoon dry chives
1 teaspoon dry parsley
buttermilk or regular milk

salt and pepper to taste

Stir mayonnaise, yogurt, garlic powder, dry chives and dry parsley. Add buttermilk or milk to loosen mixture until desired consistency. Add salt and pepper as desired. Let sit for 20 minutes.

TIP #1: Add as little or as much seasoning for desired taste.
TIP #2: To make buttermilk add 1 tablespoon vinegar to 1 cup milk. Stir and let sit until thickened. About 10 minutes.

Adapted from All Recipes: Ranch Dressing II and The Pioneer Woman

Comments

  1. Awesome Idea! I never thought about making my own yougurt! Quinn and I eat SO much of it, it would probably be more cost effective!

    ReplyDelete
  2. I think it is cheaper. A gallon of milk is $3 bucks, and that's a lot more homemade yogurt than store bought, and plain is so much more diverse than the flavored kind.

    ReplyDelete

Post a Comment

Popular posts from this blog

Arroz con Gandules

My family came to the US in the late '70s, and adapted well to the Thanksgiving Holiday; after all, it was another excuse to have a party.  And because turkey was eaten for Christmas, I remember Abuela making the same Salvadoran Christmas dinner for Thanksgiving.  Thanks to my dad Puertorican food was a must growing up, so it was always a very diverse event.  As time went on we learned more about American customs and began incorporating the sweet potato casserole, made by my aunt every year, and the green bean casserole came way later in my life (my absolute favorite).
Now that the holidays are approaching and we have my mother-in-law here for the holidays, I decided to make a Puertorican dinner for the week before Thanksgiving.  I made a Pernil and Arroz con Gandules along with a very simple lettuce, tomato, and onion salad. It turned out fabulous.
There is an easy* way of doing every day arroz con gandules, but because this was not an everyday meal I made a sofrito first and to…

Pernil

So, if you haven't gotten your Thanksgiving Turkey and put it to defrost, it may be a little late.  I have an idea, though....make a Pernil or Pork Butt (not a ham, but actually the shoulder of the pig).  If you really want pork, but can't afford the pricey ham this is the way to go.  At home I'd get one for 60 cents/pound, and here they happen to have it for a week at my favorite discount grocery store at $1.50 a pound.  I snatched it up even though it wasn't in my normal grocery budget.  Now, this week when the budget is really tough with Thanksgiving around the corner, with a 10 pound pork butt, I managed to get 3 meals from it (maybe it'll be 4 by the weekend).
Pork is almost a staple in our household and it definitely was while growing up.  I have to say, Puertoricans know how to roast pork.  I will never forget the trip I took to Puerto Rico, and the day we had in the mountains where they had a whole pig roasting on a giant pit.  Then my dad and his best fri…

Holiday Turkey and Pan con Pavo

As I've mentioned, my mom's side of the family is from El Salvador, and although they weren't able to bring much, they brought there oh so yummy recipes.  My absolute favorite, and something I look forward to ever year, is the Christmas Turkey.  Once in the US, my family adapted to the customs of Thanksgiving dinner, so it became a Thanksgiving and Christmas Turkey.
Our turkey is the best turkey I have ever eaten, and we have introduced it to so many other people that end up loving it. If you're thinking of making a Turkey for Christmas, here's the best turkey recipe ever.  Along with the best pan con pavo for the day after.
Truly enjoy; especially the olives!

SALVADORAN HOLIDAY TURKEY
servings:  about 8

15 pound turkey, thawed and cavity cleaned
1 stick butter, softened at room temperature
salt and pepper
1/2 cup sesame seeds
2 tablespoons whole pepper corns
2 tablespoons pumpkin seeds
2 dry chiles, like ancho
5 garlic cloves
1-3 tablespoons powdered achote*
1 me…