Yogurt and Granola | From Scratch

I'm starting a new Blog and YouTube series called 'From Scratch'. While I do a ton of from-scratch meals, in this new series, I want to focus on making items from scratch that you would typically buy at the store. Instead of meals, these things are more like ingredients or items people don't usually make in their own kitchen.

I'm starting this series off with Yogurt and Granola, from scratch. I have previously posted about making yogurt, but I have since changed the way I make it. In the recipes below, I will share some easy options so you can personalize and change up the ingredients as you see fit.

Watch Me

Making Yogurt

I use ultra-pasteurized milk to simplify the process. If you choose to use raw milk or even regularly pasteurized milk, you will need to use another method that boils the milk to kill any unwanted bacteria before adding the beneficial bacteria necessary to culture yogurt.

There are various pieces of equipment you can use to make yogurt. I choose to make yogurt in my Instant Pot.

Note: if you use your Instant Pot to cook meat or highly seasoned foods, you will want to remove the rubber gasket from the lid before making yogurt. The gasket traps smells and can transfer them to your yogurt (gross).

Ingredients

• 1/2 gallon organic, ultra-pasteurized milk (for this method, the milk MUST be ultra-pasteurized)

• 2 TBSP of plain or vanilla yogurt containing live cultures* or one packet of yogurt culture.

*For the first time, you will have to buy a single serving of yogurt. After that, always save a couple of tablespoons to use for the next batch.

• Sweetener

You must add a sweetener to feed the bacteria during the process. I typically use 1-2 TBSPs of honey or Maple Syrup. You can also whisk in 1-2 TBSP of white sugar or 1/3 of a can of sweetened condensed milk. If you want it sweeter, use more of your sweetener.

• 1-2 TBSP Vanilla Extract (or other extract flavor)
  

Preparation

• Combine the milk, yogurt starter, and sweetener in the Instant Pot. Whisk to combine.

• Put the lid on and set it to venting (this is NOT done under pressure). Press the YOGURT button. It will default to 8 hours. You can adjust the time. Less time will make it less tangy, more time will make it tangier. I think 8 hours is perfect.

• Once the Instant Pot is complete, remove the lid carefully to avoid dripping the condensation into the yogurt. You can cover the Instant Pot insert and refrigerate it. This will result in a very runny yogurt. Once it's cool, stir in extract or other flavoring. (You can further dilute with milk for a drinkable yogurt)

• I prefer a thicker, Greek-style yogurt. Therefore, I remove the yogurt from the Instant Pot and place it directly into a Euro Cuisine yogurt strainer. I put the strainer in the refrigerator overnight. This leads to a VERY thick yogurt, almost too thick. If you don't have a Euro Cuisine strainer, you can strain it through a metal sieve lined with cheesecloth (see picture above). Collect the whey in a bowl if you want to use it elsewhere.

  
  

• The next morning, I transfer the thickened yogurt to a storage container and stir in the extract or other flavoring. If it still seems too thick, add a TBSP or two of the whey back in until it reaches your desired consistency.

• This fresh yogurt will last for a couple of weeks in the refrigerator.

This recipe is super customizable.

• You can skip the vanilla extract if you want plain yogurt.

• You can add more sweetener if you wish.

• Vanilla extract is delicious, as is lemon, orange, coconut, or maple. Just be sure you are using a pure extract.

• Consider flavoring with pureed fruit. Strawberry puree is delicious.

Serving Ideas

No matter how you flavor it, this yogurt will be delicious. Eat it on its own, top it with 1 TBSP of elderberry syrup, 1/4 cup of fresh fruit, a swirl of maple syrup, and/or granola!

What To Do With Leftover Whey

If you choose to strain your yogurt, you end up with a cup or two of whey (mixed with a little bit of yogurt that seeps through). You can certainly just let it go down the drain, but there are plenty of good bacteria lingering there that you may choose to use. Here are just a few ideas.

• Add it to your compost pile. Those bacteria will love it there!

• Use it as part of your liquid while baking bread. This will give your bread a little sourdough flavor.

• Use it as part of your liquid for making overnight oats. Now you have probiotics in your oatmeal too!

Making Granola

You can take this basic recipe and personalize it in a ton of different ways.

Ingredients

4 cups old-fashioned rolled oats

1 1/2 c raw nuts/seeds [I like 1 cup nuts (I like pecans and slivered almonds) and 1/2 cup seeds (I like pumpkin seeds)]

1/2 teaspoon kosher salt

2 rounded teaspoon cinnamon

scant 1/2 cup melted coconut oil or avocado oil

scant 1/2 cup maple syrup (or honey)

2 teaspoons vanilla extract (optional)

1/3 -2/3 cup dried fruit (apples, raisins, craisins, shredded coconut)

optional 1/4 cup sweet add-ins (chocolate chips, M&Ms, white chocolate chips)

Preparation

• Combine oats, nuts, seeds, salt, cinnamon, oil, sweetener, and vanilla. Stir well.

• Transfer to a parchment-lined baking pan. Spread out and press down with the back of a spoon.

• Bake at 350F for 20-25 minutes. Stir halfway through and press down with the back of a spoon again.

• Remove from oven and let cool completely, at least 1 hour.

• Break it up and transfer to an airtight container.

• Add in the dried fruit and optional sweet add-ins.

To customize this recipe.

• You can change the nuts, seeds, and their proportions.

• Add more or less cinnamon, or consider adding a little nutmeg, allspice, or pumpkin pie spice.

• Add more vanilla extract, or try coconut extract or maple extract.

• Use whatever dried fruit you like or have on hand.

Homemade granola will last several weeks at room temperature and several months in the freezer.

Pin It For Later