Here's what I eat for my real food breakfast every morning:
1) Cottage cheese (Daisy brand, full fat, only contains cultured milk, cream and salt) with homemade jam (organic berries, tiny bit of sugar, even tinier bit of pectin)
2) 1/4 cup orange juice (just enough to swallow my prenatal/DHA vitamin)
3) homemade sprouted wheat cinnamon raisin bread with butter
4) 1/2 cup organic, shade grown, fair trade coffee
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For breakfast the kids eat a half cup of homemade full fat yogurt with a little bit of homemade organic jam mixed in
Showing posts with label yogurt. Show all posts
Showing posts with label yogurt. Show all posts
Tuesday, January 31, 2012
Thursday, July 14, 2011
Yogurt
Okay, so I'm a mere 6 posts or so into this blog, and I already lied. I made my own yogurt, despite claiming I never would. However, you would, too, if you found a recipe this simple: Crockpot Yogurt. This recipe was so easy I couldn't not try it.
It takes a long time, but there are really just a couple of steps. It makes the equivalent of two 32oz tubs of yogurt. My husband and I calculated that we spend over $1000 a year on yogurt between small cups for the 2 of us and tons of the 32oz Stoneyfield tubs for the babies. That's crazy! This recipe uses a half gallon of whole milk and a half cup of plain, whole fat yogurt (buy a cup the first time then use some of your first batch for your starter next time).
Current yogurt costs per week:
$4.09 per Stoneyfield 32oz tub x 3.5 tubs per week = $14.32
50 cents per cup of Dannon yogurt (average) x 10 cups per week = $5.00
Total spent per week = $19.32
$19.32 x 52 weeks = $1004.64 per year
Costs of making homemade (rate of 1.75 batches per week):
$2.00 per half gallon of milk x 1.75 = $3.50
+ 50 cents for a starter cup (if needed)
Total spent per week = $4.00 (or $3.50 if no starter)
$4.00 x 52 weeks = $208 per year
Total savings per week = $15.32
Total savings per year = $796.64
Wow, talk about savings! My first batch tasted yummy, but it was a little on the thin side. Next time I will filter it through a coffee filter or cheese cloth to get it to thicken up a bit. I flavored half of it with vanilla and a little honey and left the other half plain. I have been enjoying it all week for lunch!
It takes a long time, but there are really just a couple of steps. It makes the equivalent of two 32oz tubs of yogurt. My husband and I calculated that we spend over $1000 a year on yogurt between small cups for the 2 of us and tons of the 32oz Stoneyfield tubs for the babies. That's crazy! This recipe uses a half gallon of whole milk and a half cup of plain, whole fat yogurt (buy a cup the first time then use some of your first batch for your starter next time).
Current yogurt costs per week:
$4.09 per Stoneyfield 32oz tub x 3.5 tubs per week = $14.32
50 cents per cup of Dannon yogurt (average) x 10 cups per week = $5.00
Total spent per week = $19.32
$19.32 x 52 weeks = $1004.64 per year
Costs of making homemade (rate of 1.75 batches per week):
$2.00 per half gallon of milk x 1.75 = $3.50
+ 50 cents for a starter cup (if needed)
Total spent per week = $4.00 (or $3.50 if no starter)
$4.00 x 52 weeks = $208 per year
Total savings per week = $15.32
Total savings per year = $796.64
Wow, talk about savings! My first batch tasted yummy, but it was a little on the thin side. Next time I will filter it through a coffee filter or cheese cloth to get it to thicken up a bit. I flavored half of it with vanilla and a little honey and left the other half plain. I have been enjoying it all week for lunch!
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