Excited to try Zipzicles

I just made my fourth batch of yogurt and my daughter keeps asking for the pouch yogurts (the ones in the tubes). We buy the Stonyfield ones, but I’m not thrilled with the cost of them or the fact that I am not in control of the ingredients (mostly the sugar and any unknown additives). 

I just found these Zipzicles, through another blog, and I have high hopes (based on the reviews, both positive and negative) that these will help. 

It’s certainly not extremely expensive and for the potential savings I’ll give it a shot. Even if they are a one time use, they’re $0.19 a piece and with my savings on making homemade yogurt it’s still cheaper (and healthier) than buying the store made ones.

Here’s the link to amazon. I’m not affiliated with these in any way, and I’m giving them a shot. I’ll post a new post once I’ve received them and made the yogurt Popsicles. 

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Burnt Yogurt

As I’ve posted, before, I’ve started making yogurt from scratch. I’ve been using my crockpot to do it, but I should’ve done a better job monitoring it when I made it this past Tuesday. It was my mother’s birthday, so I dumped the gallon of milk and set it for 8 hours on low (at least I thought I did that). What I didn’t take into account is the warming feature when the settings are done running. So of course some of the milk, in the bottom, toasted a bit (almost burnt). Instead of tossing the milk, though, I decided to make the yogurt anyway. Know what happened? The yogurt turned out cream/beige colored and has a bit of a caramel taste to it. It actually turned out very yummy. Even the strained Greek yogurt I made, from this batch, turned out really delicious. I’m glad I didn’t toss the burned milk (waste of $5.69) and I still have enough starter left over to make a normal batch (though I’ll have to make a 1/2 gallon batch, because I don’t have enough space/mason jars to store it all (let alone fridge space).

Here’s the Toasted Milk

It already looked like caramel. Made me laugh a little, because heck it’s obviously burnt.

I added the starter and put the whole thing (wrapped in a towel) in my unheated oven with the light on.

The next day….

Burnt yogurt, with a white spoon to show that it’s not white
 
And then I started straining batches… And I almost choked I laughed so hard. Because it’s really not white yogurt, like it should’ve been.

White straining cloth shows just how yellow/beige the burnt yogurt turned out

But…. Here’s the thing. I like it, it’s unique and creamy and rich, on top of already being that from the original batch. So I’m calling it burned yogurt. Here are the steps I took with the first batch, just let the crockpot cook it longer than the 180 degrees (I’m going to assume the whole 8 hours and then let cool from there, no need to keep warm, but I’ll test this out again next time). 

All the steps are still the same (let cool back down to 110 degrees before adding starter and swirl up and down/back and forth with a whisk, do not stir in circles). Set in unheated oven, wrapped in towels, with light on, for 10 hours. Then next morning I put it in the fridge to cool for 4-5 hours and then put in mason jars.

And here’s a comparison to the original batch of truly white yogurt.
 

Burnt yogurt on the left, regular yogurt on the right (a noticeable shade difference)
 

Budgeting for Yogurt

In the past month I’ve started making more and more staples from scratch (bone broth I’ve been doing for over a year now, bread for almost a month, hummus the last month, and the last couple weeks tortillas and yogurt). I’m still learning the latter, yogurt making, but it’s so easy, and as long as you have a thermometer and time, can be done much more cheaply than buying it at the store. 

My daughter is going through a yogurt kick, so it can get expensive very quickly (especially when she eats three bites and says she’s done (so it has to be tossed) and then the next time you give her only a little bit she asks for another bowl). I was buying them the Stonyfield whole yogurt 32oz container (which usually goes for $3.89 and is currently on sale for $3.50) and those tube yogurts (which usually go for $4.17, but are on sale for $3.50 and only have 16oz in them, eight 2oz tubes). Let’s calculate this based on full price, since it’s not on sale all the time. Milk is also currently on sale (I buy the kids the store brand organic whole milk, list price is $5.99 and sales price is $5.69). We like the strained yogurt here, so my go to brand for Greek yogurt is Fage (depending on the store I can either get the 17.6oz container (currently $3.99 on sale for $3.00 right now) or the 35.3oz container ($6.99 and not on sale and also very difficul to find).

Latest batch of yogurt, 6 pint jars with regular whole yogurt and one pint jar with greek (strained) yogurt

To make homemade yogurt I use 2 tablespoons yogurt (as my starter, from the last batch, which I set aside so we don’t eat it) and a full gallon of milk (or 128oz). Here’s my original post on my first attempt at yogurt. This makes a gallon of yogurt (or about 76oz* of strained yogurt and I use the leftover whey for bread, see yesterday’s post on using the whey) and I now have a starter, so no need to buy any new ones as long as I keep it going or the integrity remains intact.

  • Fage – $3.00 ($0.17/oz)
  • Yogurt tubes – $3.50 ($0.22/oz)
  • 32oz yogurt – $3.50 ($0.11/oz)
  • Milk – $5.69
  • Homemade yogurt – $5.69 ($0.04/oz)
  • Homemade Greek (strained)* – $5.69 ($0.07/oz)

 

With the amount of homemade yogurt we have we’d have to spend 4 times the amount of the store bought stuff. $12 for Fage (when it’s on sale), $14 for regular yogurt, or $28 for the tubes (have to buy 8 of them to get to 128oz). 

I should add that I make a berry syrup from organic fruits (mix of fresh and frozen, sometimes the fresh starts to go bad before the kids get to them, so rather than toss the remainder I now make the berry syrup to add to the yogurt). I’ll make a separate post about that the next time I make it, but I describe it at the end of this post too.

Hopefully this convinces you that making yogurt from scratch is worth the cost savings and certainly worth avoiding additives and preservatives.

Leftover Whey – Make Bread

I’ve made yogurt, from scratch (with a gallon of whole milk), twice now and I prefer the thicker strained yogurt, which means tons of leftover whey protein liquid. At first I was tossing it, because I didn’t realize I could use it for other things. So I replaced the water, in the bread recipe from yesterday, with the liquid whey protein. I have to say that the bread came out very nicely. It has a kind of tart flavor to it, a bit like yogurt, and is oh so delicious. 

In order to preserve the integrity of the whey, as much as possible, I heated it in a small pot on the stove at medium-low heat (I have an induction stove top, kenmore, that ranges from 1-10 (with 1 being low and 10 being high), so I used 3.5 as my setting). I stirred constantly and used my electronic thermometer to make sure it did not surpass 110 degrees. I made it higher than needed because I had to add room temperature honey (1/4 cup) to the mix. Then I proofed the active dry yeast in the liquid for 10 minutes. It worked very well. I do think that I should’ve adjusted the amount of flour down a little to 3 1/4 cups, instead of 3 1/2 the recipe calls for, because I ended up having to add 2 Tablespoons of more whey to make sure it was moist enough.

My leftover, homemade, whey protein from straining yogurt

I fully intend to try this again, as the flavor of the bread is pretty tasty and I like unique flavors.