Parmalat Ultra-pasteurized Yogurt Making - Frugal and Easy…
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Parmalat Ultra-pasteurized Yogurt Making - Frugal and Easy
TL;DR: Cheap Parmalat at Grocery Outlet makes yogurt-making easy and affordable!
Hi! I love plain yogurt, but it's not cheap, and I'm not great at yogurt portion control. I'm also perimenopausal and have ADHD, so my dedication to something like proper, safe yogurt-making was not likely to pan out, and if it did, lord knows what pathogens I'd introduce to myself.
I found really cheap single quarts of Parmalat at Grocery Outlet. Parmalat is ultra-pasteurized, so it doesn't need that first step of scalding/heating the milk to 180 degrees. That was the first step that terrified me, I lose track of what I'm doing far more often than I'd like to admit, and unattended milk will overflow and is a real PITA to clean up. I even have a yogurt maker, but you have to be really careful jars are super clean too. I don't have a dishwasher, so that was another annoyance. So much washing and prepping. did it a few times, and added the yogurt maker to the pile of automated kitchen items I thought I'd use. Not frugal.
Here was my process with the Parmalat.
* Open container. (It's that wax cardboard container with the lid that breaks a seal when you open it.)
* Pour in 4 tablespoons of yogurt I already had. I used a funnel, someone with more skill might even be able to skip this.
* Used a small insulated lunch pouch and these rice-filled neckwarmers that you microwave to warm up nice and toasty. There are so many ways to make things warm for 8 hours. heating pad at low, oven light, top of fridge, hot car. I didn't even think to use the yogurt maker base, but might do that next time. You can research safe ways to do this with whatever you have at home.
* I waited like 14 hours because it sat overnight. It's a little runny, but I think that's because I kept shaking it, trying to see if it's yogurt yet. Apparently that breaks the protein strands. That said, runny isn't too bad for me; I can pour out the yogurt as if it were thick milk. If it gets too firm to pour, I can just cut open the container.
* Optional: You could strain it if you'd like. If you're lactose intolerant, the lactose is mostly in the whey!
It cut down a lot of steps for me that I'm sure I would forget to do, and rather than dealing with 8 or 9 jars to find room in the fridge, I have one full quart of yogurt in a very convenient-shaped container.
#finance
source
TL;DR: Cheap Parmalat at Grocery Outlet makes yogurt-making easy and affordable!
Hi! I love plain yogurt, but it's not cheap, and I'm not great at yogurt portion control. I'm also perimenopausal and have ADHD, so my dedication to something like proper, safe yogurt-making was not likely to pan out, and if it did, lord knows what pathogens I'd introduce to myself.
I found really cheap single quarts of Parmalat at Grocery Outlet. Parmalat is ultra-pasteurized, so it doesn't need that first step of scalding/heating the milk to 180 degrees. That was the first step that terrified me, I lose track of what I'm doing far more often than I'd like to admit, and unattended milk will overflow and is a real PITA to clean up. I even have a yogurt maker, but you have to be really careful jars are super clean too. I don't have a dishwasher, so that was another annoyance. So much washing and prepping. did it a few times, and added the yogurt maker to the pile of automated kitchen items I thought I'd use. Not frugal.
Here was my process with the Parmalat.
* Open container. (It's that wax cardboard container with the lid that breaks a seal when you open it.)
* Pour in 4 tablespoons of yogurt I already had. I used a funnel, someone with more skill might even be able to skip this.
* Used a small insulated lunch pouch and these rice-filled neckwarmers that you microwave to warm up nice and toasty. There are so many ways to make things warm for 8 hours. heating pad at low, oven light, top of fridge, hot car. I didn't even think to use the yogurt maker base, but might do that next time. You can research safe ways to do this with whatever you have at home.
* I waited like 14 hours because it sat overnight. It's a little runny, but I think that's because I kept shaking it, trying to see if it's yogurt yet. Apparently that breaks the protein strands. That said, runny isn't too bad for me; I can pour out the yogurt as if it were thick milk. If it gets too firm to pour, I can just cut open the container.
* Optional: You could strain it if you'd like. If you're lactose intolerant, the lactose is mostly in the whey!
It cut down a lot of steps for me that I'm sure I would forget to do, and rather than dealing with 8 or 9 jars to find room in the fridge, I have one full quart of yogurt in a very convenient-shaped container.
#finance
source
| 3,000 mlx | |
| 4 | |
| 0 |