I made half a gallon of Greek yogurt this weekend - talk about cheap and easy! And Tasty!

by Marshall Brain

As you may recall, I did a post last week entitled, How to make Greek yogurt at home and cut your yogurt costs in half. So this weekend I made a batch. It was incredibly cheap and easy, and the results were excellent – tangy, creamy Greek yogurt for about $1.50 per quart.

I started with skim milk that I got at BJ’s for $2.60 per gallon. I got out the crock pot, and it would comfortably hold 3 quarts (3 liters). After I poured in the milk, I turned the crock pot on high and left it alone.

Four hours later the milk was at 195 degrees F (90 degrees C). There wasn’t any scorching on the bottom or film on the top and I had not stirred it one bit.

I took the pot off the base, stuck it in the sink and filled the sink with ice water. I was going out with friends, so I went and took a shower and got dressed. When I got done the milk was at 100 degrees F (38 C). I took a cup of store-bought yogurt with active cultures, mixed it with a cup of milk from the pot to dilute it and poured the active cultures into the pot. With the lid on the pot, I put it in a warm (120 degree F) oven with the light on and turned the oven off.

The next morning I had yogurt. The whey had separated off nicely as you can see in this photo:

The whey is the clearish liquid. The white mass underneath the whey is the yogurt.

In the next photo you can see that I was able to separate nearly a quart of whey using a spoon. No straining was required at all to get this much whey out:

But I wanted to go all the way. I couldn’t find any cheesecloth. I thought about using a clean T-shirt, but ended up instead using a paper towel (a paper coffee filter would have probably been better) placed in the colander. I only let it sit for 10 minutes, and by then it was like sour cream, maybe even a little thicker.

And wow was it yogurty – very tangy. Leigh and I ate it plain, she ate it with fruit, I made Tandoori chicken with it, the kids ate it with chocolate chips, and so on.

The 3 quarts of milk cost about $2. The yogurt I used as the starter culture cost about $1 (but if I make it again I could use my yogurt as the starter). It yielded about a quart of whey and two quarts of yogurt. So the stuff I made was $1.50 per quart for non-fat Greek yogurt. And you can see how incredibly easy it was to make. It blows the store-bought price away.

For more info see: How the Dukan Diet works – The French diet that is supposed to end the obesity epidemic

These articles can also be very helpful:




You may also enjoy this in-depth interview, "Marshall Brain on Singularity 1on1: We're approaching humanity’s make or break period":

On the coming Singularity and Artificial Intelligence:

A Conversation with Marshall Brain from MIRI on Vimeo.

See Also

About the Author
Robotic Nation
Robots in 2015
Robotic Freedom
Robotic Nation FAQ
Robotic Nation Evidence
Basic Income
Discard your body
Manna - the book
Science on the Brain
Careful Parents
Star Wars
How God Works

How to make a million dollars

Reviews
Salon
Wired
LiveScience
LATimes Editorial
Geek of the week

Thanks for visiting today,

© Copyright 2017 by Marshall Brain. All rights reserved.