The kids and I can eat quite a bit of yogurt in this house, and I tend to use it in baking or as a replacement for sour cream (I buy plain yogurt and add honey or real maple syrup to sweeten when necessary). I like having yogurt available in the house, but sometimes it gets passed up since it can get a bit pricey. My current favorite at my local grocery store (though Central Market has some I like better) is Stoneyfield Farm's plain, whole milk version. And since theirs is organic, it runs me about $4 a container. Doesn't seem like much, but it adds up.
For Christmas my in-laws got me the book Nourishing Traditions. I had been eying the recipe for homemade yogurt for a while, but hadn't taken the plunge. However, last week an opportunity presented itself.
As I was shopping at Kroger on Saturday I noticed that their half gallons of Borden organic whole milk was just expired. I know that just expired milk is great for making yogurt, so I decided to see if the dairy manager would give me a discount on them since they were expired (I've tried this once before, and it didn't work). He was super nice and reduced the price to a $1 a piece. Awesome! So, I picked up four of them and put two in the freezer for later.
Last night I proceeded to follow the simple directions in the book, and woke up this morning to a VERY large batch of homemade yogurt. For a $1 I was able to make 2-3x the amount I usually buy for $4. That is a steal! I am super excited and can't wait to make more...though I need to since we have a lot in our fridge right now. I know what we'll be eating for breakfast for the next few days...maybe I should try to make frozen yogurt as well. Yum!