All Things Supercinski

In an effort to reduce our grocery bill without compromising our food standards, I decided to attempt making yogurt. Everyone in our house enjoys Stonyfield Farm vanilla yogurt so much that I realized we were spending at least $25-30 a month on the creamy goodness. I was intrigued by a recipe I found on one of my favorite mom blogs, and decided to give it a try. Of course, that would be the night my digital thermometer shorted out, but the second time was a charm.

I have made three batches so far and it has come out great each time. The recipe I have used calls for using non-fat dry milk. While it saves a ton of money on yogurt, I am going to use organic (fresh–not dry) milk next time.

Making yogurt was much easier than I thought it would be, and it came out great. Here are some recipes to try:

Blue Yonder’s Dry Milk version
Recipe with great tips
Recipe with pictures for the visual learner

Our favorite ways to eat corn-syrup free yogurt are by itself, with fruit and granola, blended with fruit and milk and frozen in popsicle molds, added in smoothies, baked in recipes, or my new favorite–fruited muesli.

Ingredients
1 cup quick oats
1 cup vanilla yogurt
1/2 cup milk
1/4 cup raisins
1/2 cup dried apricots, diced
2 tablespoons wheat germ
1 cup strawberries, sliced
1 cup blueberries
1 tablespoon honey
3 tablespoons almonds

Directions
Combine all ingredients in a large bowl. Mix well to combine and allow to sit overnight. Serve the next day topped with honey or toasted almonds. Makes 3 Supercinski adult-sized servings.

**note: I don’t measure anything but the oats, yogurt and milk. I just eyeball the rest, and it comes out great. It is so easy to prepare the night before and have breakfast ready when you open the fridge. I also add ground flax seed and reduce the amount of apricots a bit.