It has come to my attention that I have yet to post my yogurt recipe on the blog, and many of you have asked me for it, so, here you go – Teresa, Caryn, and all…
Bring 1/2 gallon of milk to a boil, then turn off heat.
Combine in a small bowl:
1/2 c. sweetener
1 Tbsp. unflavored gelatin
1 tsp. vanilla
2 Tbsp. yogurt
When the milk has cooled to 130 degrees, scoop out a cup-full and mix it thoroughly into the above mixture and mix well. Then pour it all back into the pot of milk and mix that well. Now, set it in a warm place for 6-8 hours, until set.
In the winter, I set my yogurt near the coal stove to finish it off. In the summer I will put it in an oven I have preheated and then turned off, or, if it’s a nice, hot day, I wrap it in a towel, zip it up in a small cooler I have, and set it on my porch for half a day. The idea is for it to be comfortably warm for at least 6 hours, but not hot enough to cook it any more. Then you can scoop it into saved yogurt containers or wide mouth mason jars, and store it in the fridge.
The original recipe calls for sugar as the sweetener – I use honey, though it took a little getting used to.
And then here’s my ice cream recipe, which was actually Anja’s, and she got it from the Siefka’s. 🙂 The original recipe does call for honey, and once the cream is frozen, you don’t taste the honey hardly at all. But of course, sugar works, too. Anja’s favorite is the way they had it at the Siefka’s – honey sweetened and flavored with crushed strawberries. Tonight I am making creamy vanilla to serve over top of a fresh cherry pie Anja is making when we go to Mom’s for dinner.
Raw Ice Cream
1 qt. cream (you can substitute some half and half, but of course, the more cream, the better)
3-6 egg yolks
1/2 -1/4 c. honey (or 1/3 c. sugar)
1 Tbsp. vanilla
Combine ingredients in your blender and mix thoroughly. Churn according to your ice-cream maker’s instructions. Eat immediately, or place in the freezer to harden off. Oh, yum. 😉
The reason I do the raw ice cream is ’cause 1, it’s easier! and 2, it retains more enzymes and stuff if you don’t cook it. I get my eggs at the local Amish farm, so they are good, farm raised eggs, and I don’t mind consuming a few raw.
Don’t have an ice cream maker? Keep your eye out at garage sales and thrift stores. I got mine for 25 cents at the local thrift store and I love it!!! The single disadvantage is that it only makes 1/2 gallon. But it’s nice ’cause I don’t have to mess with ice and rock salt. 🙂
I find it interesting that you are using gelatin and sweetener in your yogurt. I make mine with just milk and 2 tsp yogurt for every 1/2 gallon of milk. I use it in smoothies and with fresh fruit which is sweet enough for me. I have been thinking about adding vanilla and wondered when in the process it should be added so now I know. 🙂 Thanks!
Linda, I don’t add the gelatin or sweetener anymore, either. Here’s my more recent recipe
Yeah, I prefer to use powdered milk to thicken my yogurt too. And I like it without sweetener so I can use it in savory recipes and I often eat it with fruit and cereal that’s already sweet so it makes a good balance. Yogurt that doesn’t ferment too long is hardly sour anyway.
I wish I had an ice cream maker!
Trina…I am finally getting around to make this ice cream..thanks for posting it:) Also, I am soooo wanting an ice cream maker like the one you found…a new reason for hitting the yard sales. Thanks again and hope you are doing well in this heat:)
I have tried frozen yogurt – may or may not try that again. It’s just not creamy enough! I am going to do sherbet again sometime, too. The first recipe I tried was not quite right.
Natalie Roth says
Hmm…I’ve never heard of yogurt with gelatin in it!>>We make yogurt just with milk and powdered milk. That’s nice that your recipe has sweetener in it. We end up with plain yogurt that has to be sweetened with stuff. >>Oh boy, now I want an ice cream maker! 😀 And you could make frozen yogurt!
I’ve been wanting to try to make yogurt…thanks for the recipe!