a peek inside the fishbowl

04 Apr, 2017

More about yogurt

Posted by andrea tomkins in: Recipes and Food

So I’m not ENTIRELY done with the food photos. Today, for example, I wanted to talk about yogurt, which I started making myself because we eat it for breakfast almost every day:

Breakfast with homemade yogurt

I’ve been making homemade yogurt since February and I wanted to post an update in case anyone out there is inclined to try making their own yogurt.

Observation #1: It seems crazy to make your own yogurt. When I mention it to anyone I cringe a little bit, mostly on the inside. I can’t help myself. Making your own yogurt seems like such a hippy dippy thing to do, doesn’t it? But then I chastise myself for thinking that way. SO WHAT, I say. And who gets to decide what’s hippy and what’s dippy?

Observation #2: Making your own yogurt it is a lot easier than it sounds. You’re essentially warming milk, that’s it! The challenging part is keeping that mixture at the right temperature for 4-6 hours afterward. My oven has a convection heating setting and a digital display, which helps. So when I’m making yogurt I just let it sit in the closed oven with the light on. Every hour or so I turn the oven on until it reaches 110F and then turn it back off. This seems to work. Would my end results be different if I had a yogurt maker? It’s possible, but I am doing just fine without one for the time being.

Observation #3: Almost all commercial yogurts add other ingredients to give their brand a thicker consistency, including gelatin, corn starch, and milk solids. I don’t know about you, but I just want yogurt, plain old yogurt with some bacteria thrown in.

How do you like your yogurt? Yogurt can be as thin as milk and thicker than sour cream. Since I eat my yogurt almost as a milk substitute for breakfast (see photo above), I don’t actually want superthick yogurt. So what I’ve been making is fine by me. In the last few batches I have skimmed some of the liquid off the top. I could strain it too, but I don’t want to bother. Apparently, if I heat the milk for a bit longer it will result in a thicker yogurt. I might try this next time, just to see what happens.

Observation #4: It pays to experiment! I’ve made yogurt with a starter (bought at Rainbow Foods) and with actual yogurt. The stuff I made with the starter is tangier. The batch I made with yogurt tasted sweeter. Maybe it’s because I used Saugeen Country brand organic yogurt, which I bought at Farmboy. It is probably my favourite commercial brand at the moment. Funny thing, it’s a bit on the thinner side too, just like the stuff I make myself.

Observation #5: It’s very easy to turn plain yogurt into flavoured yogurt. Just add diced fruit, a spoonful of jam, or a bit of honey. It also makes a great base for a smoothie.

Observation #6: I have decided to embrace my inner hippie. ;)

2 Responses to "More about yogurt"

1 | Natalie

April 5th, 2017 at 10:37 am


Do you make your own granola too?

2 | andrea tomkins

April 5th, 2017 at 10:56 am


I sure do! This granola recipe I use is the best I’ve tasted.

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My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark. We have two daughters: Emma (19) and Sarah (17). I am the managing editor of our community newspaper, the Kitchissippi Times. I am a longtime Ottawa blogger, and I've occupied this little corner of the WWW since 1999... which makes me either a total dinosaur or a veteran, I'm not sure which! The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, family travel, great gear, good food, and sharing the best of Ottawa for families. I also love vegetables, photography, gadgets, and great design.

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