The bone broth is STILL in the crockpot, but it’s looking and smelling good and I’m about to shut it down, strain it, and wait for it to congeal a little (due to the high gelatin / collagen content) before pouring portions into baggies and freezing them up. Yeah, productive days off!*
Next up is yogurt. Eeep!
Much like the broth, I have never made my own yogurt. I do have vague, dusty, Instagram filtered memories of an electric yogurt maker my parents had during a hippie-frugal phase in the late 19070’s or early 1980’s, but I have no recollection of actually seeing said yogurt-maker in use. I found this recipe a few weeks ago and decided to give it a go.
The economics of home yogurt (if I’m successful, that is) make it a no-brainer.
For example, Greek Gods plain 24 oz. tubs are on sale this week at Fairway for $2.99. That’s a decent price but it’s not even organic. Trader Joe’s house brand organic Greek yogurt goes for $2.49 for a 16 oz. tub. That makes $.13 and $.16 per ounce, respectively.
I’m using a half gallon of milk – 64 fluid oz. – for this experiment. A half gallon of milk is 64 ounces by volume but 67 ounces by weight (I’m rounding up). I’m also using fancy, yuppie milk. An ordinary half gallon is usually $1.99 or less around here, but I’m using fancy-schmancy Fairway organic grass fed milk (for the same reasons that I want grass fed beef, I want grass fed dairy because the animals in question produce a much more favorable ratio of Omega 3 fats to Omega 6 fats – and yes, we always buy whole milk, not that sad, unwhole skim stuff), which is $3.75. That means I’m potentially getting 66 ounces of yogurt at $.05 per ounce for fancy, or $.03 per ounce if I go the conventional milk route.
I haven’t been eating a whole lot of dairy for some time, but I used to have a raging Greek yogurt breakfast habit. That got pricey and I started avoiding dairy for other reasons, largely because in Chinese medicine dairy is viewed as contributing to dampness, or a condition that expresses itself in the body with headaches, overweight, and chronic sinus congestion / stuffiness, and digestive issues, among other things. Since I have all of the above, I typically stay away from delicious milk, cheese, ice cream, and yogurt, but have a little goat milk in my morning coffee (speaking of outrageous prices, goat milk is $4 a quart. DAMN!) However, yogurt is a cultured, fermented, live food, which means I’ve been missing out on some probiotic goodness. This is dairy I can live with, for only 5 cents an ounce!
*So, days off… This term, my class schedule is only three days a week, Monday, Thursday, and Friday. Because of Memorial Day classes were cancelled this past Monday, which means I’m wrapping up nearly a week off. What?! I need to get my head back in the game, because I’m going to be greeted back with biochemistry and anatomy quizzes on Friday and a points location practical on Monday. Happily, my brain will be fed with bone broth and organic yogurt, so I’m pretty sure I’ve got this.