Happy New Year on this New Year’s Day.
I was going to make a New Year’s resolution to procrastinate more, but I didn’t get around to it.
Meanwhile, I’ve been working on this yoghurt project. A while back I asked my Facebook friends how they make yoghurt. This was in prepration for buying a device, if needed, to do so. (I ended up getting as small, half-gallon size, Instant Pot*) The answers were amusing. I think there is a yoghurt-making culture (pun possibly intended) in which newcomers are challenged much like new Navy recruits are. “Bring me a bucket of steam, sailor.” It was suggested than an oven works great as a yogurt machine (that from a physicist whose day job is making tiny black holes in Europe). It was suggested that leaving milk in a pan on a radiator would be fine. And so on.
Anyway, I’ve developed, through a combination of scientific methods and systematic application of new folklore, a method of making yoghurt that works really well, and that has useful variations. I’m slowly working on a YouTube video giving details, and I’ll let you know when it is done.
Meanwhile, I just did these calculations. I have two ways of making the basic yoghurt, one using organic ultra-pasteurized milk, the other using off the shelf regular cheap milk. Then either of these two versions can be used with or without fruit, which turns out to be pretty expensive (the fruit, that is) where i live. And by “fruit” I mean “blueberries” because what other kind of fruit would one possibly want to put in yogurt?
Using Chobani yoghurt in small individual containers as a baseline (they are $1.69 each in my local store, when not on sale), priced out per gallon, I get:
$40.82 Store Bought Individual Containers:
$30.58 Homemade, Organic Milk, with Fruit
$21.49 Homemade Cheap Milk with Fruit
$15.08 Homemade, Organic Milk, No Fruit (with flavoring)
$5.99 Homemade, Cheap Milk, No Fruit (with flavoring)
Quite a range! The “Cheap Milk” needs an extra pasteurizing step at home, so it takes longer. I did not factor in energy use, but driving to the store vs. heating something up probably offset each other. It takes very little time to make the yoghurt, and the homemade tastes better. Add 20% to the cost of the homemade if it is strained to make it thicker, which is something I do about one in five times, just for fun, and to get the whey for making soup.