Fall is in the air. The mornings are crisp and cool and the apples are ripening on our apple tree. It is time to make apple crisp!
I look forward to apple crisp all year long. I love it because it is easy to make and the flavors of fall really shine through. This apple crisp has a crunchy brown sugar and oat topping and gooey apple filling. I have been using this same apple crisp recipe for over 10 years now. Why mess with perfection?
This article will take you through how to make apple crisp step-by-step. Let’s get started!
Note: This article may contain affiliate links, where I earn a small commission from qualifying purchases with no additional cost to you. I only provide links to products that I love and use personally.
Ingredients for Apple Crisp
Apple crisp uses only seven simple ingredients. Let’s go through them now:
Apple crisp requires only a few simple ingredients.
Apples – What type of apples to use for apple crisp? The short answer is, use whatever you like. Apple preference is very personal and depends on what region of the country you live in. In general though, I recommend using a tart apple to give the apple layer more flavor and prevent the topping from being overly sweet.
My absolute favorite baking apple of all time are Gravenstein apples. They have amazing flavor and soften nicely when cooked without becoming overly mushy. Gravensteins are very hard if not impossible to find in the store because of their short shelf life, which is why I planted one in my backyard 🙂 Other popular apple choices are Granny Smith (although these never really soften, but some people prefer that), Pink Lady, Jonagold, or Golden Delicious. You can also do a blend of different apple varieties. Again, use whatever you like!
Gravensteins are my favorite baking apple. While tart apples generally work best for apple crisp, you can use whatever variety you prefer!
Brown sugar – I prefer brown sugar in the topping because it gives it a nice caramel-like flavor. White sugar is mixed into the apples but you can use brown sugar here too if you like.
Why is there sugar in the apple mixture and also in the topping? Besides sweetening the apples a little the sugar has a second purpose here and that is to draw some moisture out of the apples. The flour will then help the juice to thicken to the perfect consistency.
Oats – Oats give the topping a nice texture. I usually use regular oats but quick oats can be used too!
Nuts – Nuts are great in apple crisp! They toast in the oven while the apple crisp is baking and give it a great crunch. Walnuts, pecans, or almonds are great choices here.
Flour – Flour helps to thicken the apple filling so it is gooey and delicious instead of thin and watery. Regular all-purpose flour is what you want here.
Spices – I keep it simple here and just use cinnamon. You can certainly add some nutmeg, cloves, or allspice if you want!
Butter – Real butter gives this the best texture and flavor! I use salted butter because I like how the salt in the butter helps to balance the sweetness of the sugar.
Now that we know what goes in our apple crisp, let’s find out how to make it!
How to Make Apple Crisp
Step 1: Prepare the Apple Filling
Start by stirring the flour, sugar, and cinnamon together in a large bowl. Set this aside while you prepare the apples.
Mix the sugar, flour, and cinnamon together first before adding the apples. This will help to prevent clumps.
Peel, core, and slice the apples into 1/4 inch pieces. Try to make the slices about the same thickness so they cook evenly.
When I am in a hurry I love to use my apple corer/peeler/slicer (affiliate link). I purchased this off of Amazon six years ago now and it is still going strong! It takes just a few seconds per apple and is easy to use. If you go through a lot of apples this will save you so much time!
Cut the apples into 1/4 inch thick slices. An apple corer/peeler/slicer can make this job super fast!
After the apples are sliced add them to the flour and sugar mixture in your bowl. Stir the apples well (I like to use my hands for this part) until the apples are evenly coated. Then transfer the apples to an ungreased 8-inch square pan.
At first it may look like the apples won’t all fit in the pan. You may need to use your hands to move them around and squish them down a bit. They will cook down a lot in the oven so not to worry! After your apples are ready start working on the topping.
Transfer the apples to an 8-inch square pan. Use your hands to squish them down a bit so they all fit.
Step 2: Make the Topping for the Apple Crisp
Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the apples were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.
Add the melted butter to the dry ingredients. Mix well until thoroughly combined.
Once the topping is mixed together sprinkle it on top of the apples. To get some larger chunks I squeeze some of the topping together in my hand and then gently break it into bigger pieces. Make sure to get all the way to the edges and cover the apples evenly. The apple crisp is now ready to go into the oven!
Sprinkle the topping over the apples. Make sure to get all the way to the edges!
Step 3: Bake the Apple Crisp
Bake the apple crisp at 375 degrees for 30-40 minutes. It is done when the edges are bubbly and a fork slides easily into the apples. The topping should be a beautiful golden brown color.
Apple crisp warm from the oven. Yum!!!
Serve
Let the apple crisp cool for a few minutes before serving. This will help to thicken the delicious goo around the apples. Add a big scoop of vanilla bean ice cream and you have the perfect fall dessert! Yum!
Hope you get to make this apple crisp soon! Happy Cooking!
Perfect Apple Crisp
Recipe by: Mandy
Are you looking for the perfect apple crisp recipe? Look no further! This apple crisp has a crunchy brown sugar and oat topping and over a sweet apple filling. Enjoy it with a scoop of vanilla ice cream!
To make the apple filling stir the sugar, cinnamon, and flour together in a large bowl. Set this aside while you prepare the apples.
Peel, core, and slice the apples into ¼ inch slices. Add them to the sugar mixture in your bowl. Stir well (it is easiest if you use your hands) and then transfer them to an ungreased 8-inch square pan. Set this aside while you make the topping.
Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the apples were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.
Sprinkle the topping over the apples in the pan. Make sure to get all the way to the edges and cover the apples evenly.
Bake the apple crisp at 375° for 30-40 minutes. It is done when the edges are bubbly and a fork slides easily into the apples. The topping should be a beautiful brown color. Set aside to cool a little before serving.
Serve the apple crisp warm with a big scoop of vanilla bean ice cream. Enjoy!
I have not bought jam at the grocery store in many years. Years. Why? Because the store does not sell freezer jam, which is my absolute favorite type of jam in the whole wide world. For those of you who have not tried freezer jam you are in for a treat! Since the fruit in freezer jam is never cooked it keeps its fresh fruit taste. It’s like summer in a jar. Yum!!!
Strawberry freezer jam is one of my favorite types of freezer jam. It is easy to make at home, requires only four ingredients, and can be made in under an hour. This article will take you through how to make strawberry freezer jam, step-by-step. Let’s get started!
Strawberry freezer jam – YUM!
Note: This article may contain affiliate links, where I earn a small commission from qualifying purchases with no additional cost to you. I only provide links to products that are similar to what I use personally.
Equipment for Strawberry Freezer Jam
You need some basic equipment to make strawberry freezer jam. We will go through the list now:
Jars
You need containers to hold about 6 cups of finished jam. Some people prefer plastic containers for freezer jam but I usually use half pint mason jars (one cup capacity). I prefer wide mouth jars so the jars are easier to fill. Jars similar to what I use can be found here (affiliate link). I use these plastic jar lids (affiliate link) so the containers are easier to open and close.
Make sure that your jars or containers are cleaned in hot soapy water before use and allowed to air dry. I run the jars and lids through the dishwasher and they are ready to go!
Jar Funnel
This makes it SO MUCH EASIER to fill your jars. If you do not have a jar funnel you can purchase one similar to the one I use here (affiliate link).
Clean your jars and lids so they will be ready when you need them. A jar funnel makes filling the jars much easier.
Immersion Blender or Potato Masher
You need some way to crush the fruit for the jam. I prefer to use an immersion blender (or regular blender) to puree the fruit most of the way. If you don’t have a blender you can also use a potato masher or even a fork to crush the berries, especially if you like your jam a little on the chunky side.
Measuring Cups
I use a standard measuring cup for the sugar but I like a glass measuring cup for the strawberry puree because it is easier to measure and pour.
Other items needed: A large bowl, a small saucepan, a whisk, and a ladle.
Ingredients for Strawberry Freezer Jam
Fresh Strawberries
For fresh strawberry taste you need to start with fresh strawberries! You can use strawberries out of your garden or strawberries from the store. Both taste great in this jam!
You need less fruit than you may think for jam, only about 2 cups of crushed or pureed fruit. One pound of fresh strawberries is probably enough but I always purchase an extra carton to make sure that I have what I need.
Sugar
Jam takes a LOT of sugar. About 4 cups of it to be exact! Plain old granulated sugar is what you want here. Do not try to reduce the amount of sugar or use a sugar substitute because the jam will not thicken properly.
Pectin
Pectin is very important for making jam. It is what makes the jam gel and become thick. Many people have never bought or used pectin before, so we will now learn more about it.
Pectin is a type of fiber most commonly made from green apples or citrus fruits. It comes in a powdered form and is what makes jam thicken.
What is pectin? Pectin is a type of fiber that is usually made from green apples citrus fruits. Some dextrose and citric acid is also added to the powdered pectin so it tastes sour if you try it. This sour taste is good though because it helps to counter all the sweetness from the sugar and bring out the taste of the fruit. When heated along with with sugar and acid the pectin will gel and give the jam the correct texture.
What types of pectin should I buy? This recipe calls for powdered pectin that comes in a small box, usually 1.75 to 2 ounces depending on the brand. Make sure that you purchase regular pectin and not the type formulated for low sugar recipes.
Where can I find pectin? Pectin usually comes in a single-use box but you can also buy it in bulk on Amazon. Pectin is sold in many grocery stores in the summer months, when many people are making jam. If you can’t find it at your grocery store try looking at Bi-Mart or a farm store.
Pectin differs a little between brands and you may have more success with some brands than others. Today I am using MCP pectin (fun fact: MCP stands for Modified Citrus Pectin) but I have also used Mrs. Wages pectin in the past with great results. I do not have a favorite brand and usually buy what is on sale 🙂
Now that that you have everything you need, let’s go through the process of making homemade strawberry freezer jam!
How to Make Strawberry Freezer Jam
Step 1: Prepare the Fruit
Start by washing the strawberries and removing the stems. Then puree or mash the fruit until the desired consistency is reached.
There are several ways to crush the berries. Some people spread the fruit into a 9×13 inch pan and mash them with a potato masher. I prefer to put the strawberries in a four cup glass measuring cup and use my immersion blender to puree them most of the way, leaving a few small pieces here and there. You can leave your fruit a little chunky or puree it until it is perfectly smooth. The choice is up to you!
After the berries are mashed measure out exactly two cups of fruit. You are now ready to add the sugar!
Puree or mash the strawberries until the desired consistency is reached. Measure out two cups of berries and proceed to the next step.
Step 2: Stir the Fruit and Sugar Together
Measure out 4 cups of sugar into a large bowl. Add in the pureed strawberries and stir well. Let the strawberries and sugar sit in the bowl for 20 minutes, stirring occasionally. This will allow the sugar to dissolve most of the way.
Measure the sugar into a large bowl, then stir in the strawberry puree.
To test whether the sugar has dissolved enough you can take out a little jam and rub it between your fingers. By the end of the 20 minutes it should be much less gritty that it was initially (but it is okay if it is not perfectly smooth at this point). Towards the end of the 20 minutes you can start to cook the pectin.
Rub a little of the sugar and berries between your fingers to see if the sugar has dissolved.
Step 3: Cook the Pectin
Empty the box of pectin into a small saucepan. Add 1 cup of cool water and stir well with a whisk to break up any clumps. Heat the pectin over medium high heat, stirring constantly, until it comes to a full boil. Boil for one minute and then remove from heat.
Cook the pectin and water together in a saucepan. Boil for one minute and then remove from heat.
Step 4: Add the Pectin to the Fruit
Add the hot pectin to the fruit and sugar. Whisk briskly for 1-2 minutes or until thoroughly incorporated. Instead of being watery the fruit should now have a thicker, more syrupy consistency. Your jam is now done and you are ready to fill the jars!
Add the pectin into the fruit. Stir briskly for 1-2 minutes or until thoroughly incorporated.
Step 5: Fill the Jars
Use a ladle to fill the jars with the jam. A jar funnel is very handy for this so you do not drip sticky jam on the edges of the jars.
Fill the jars with jam. A jar funnel makes this an easier task.
Leave about half an inch of head space between the top of the jam and the top of the jar. I use these plastic jar lids so the lids are easier to open and close. Once all of the jars are filled, transfer them to the refrigerator to cool and fully set.
After the jars are filled put on the lids and transfer them to the refrigerator for one day to fully set.
Freezer Jam Storage
After 24 hours the jam can be transferred to the freezer for long term storage. Thaw it in the refrigerator for a day before use. Once opened, use within 3 weeks or so. Jam keeps for up to 1 year in the freezer.
Serve
This strawberry freezer jam is good on so many different things! Try it on pancakes or waffles, toast or biscuits. It also tastes amazing on homemade yogurt!
Hope you get to try this freezer jam soon! Let me know how it went in the comments below. Happy Cooking!
Strawberry Freezer Jam
Recipe by: Mandy
This jam is easy to make, requires only four ingredients, and can be made in under an hour. Since the fruit is never cooked it is bursting with fresh strawberry taste. Yum!
2cupscrushed or pureed strawberries (from 1-2 pounds of fruit)
4 cupssugar
1boxregular fruit pectin (1.75 or 2 oz box, depending on the brand)
1cupcool water
Instructions
Stir the crushed strawberries and sugar together in a large bowl. Let sit for 20 minutes for the sugar to dissolve most of the way.
Empty the box of pectin into a small saucepan. Add in the water and stir well with a whisk to break up any clumps. Heat over medium high heat, stirring constantly, until it comes to a full boil. Boil for one minute then remove from heat.
Stir the hot pectin mixture into the strawberries. Whisk briskly for 1-2 minutes or until thoroughly incorporated.
Ladle the jam into small, clean jars or containers. Leave about half an inch of headspace between the top of the jam and the top rim of the jar. Once all the jars are filled, put the lids on the jars and transfer them to the refrigerator to cool and fully set.
After 24 hours the jam can be transferred to the freezer for long term storage. Thaw in the refrigerator for a day before use. Once opened use jam within three weeks or so. Jam keeps for up to 1 year in the freezer.
I used to love helping Mom make granola when I was a kid. She always got out the BIG bowl because she made such a big batch. I remember helping her mix it using my hands, and then getting to lick the sticky sugar off of my fingers afterwards.
As an adult I still love granola, but for a different reason. I love that it is a quick and easy breakfast on the mornings that I work. I add some homemade yogurt and fruit and I have a delicious breakfast to power me through the morning. Yum!
This homemade granola is made from real ingredients and tastes so much better than the granola you can buy at the store. It is easy to customize and you can add whatever mix-ins you want to this recipe. We will now go through how easy it is to make at home!
Note: This article may contain affiliate links, where I earn a small commission from qualifying purchases with no additional cost to you. I only provide links to products that I use personally and recommend highly.
Ingredients
The best thing about this granola is that you can customize it however you want! Let’s go through the ingredients now:
It only takes only a few ingredients to make your own granola!
Oats – I use regular rolled oats. These have more fiber than quick oats and they hold up better in the granola.
Sweetener – Some type of sweetener is needed to give the granola a sweet taste. The sweetener has another important job though and that is to help bind the ingredients together.
I use both honey and brown sugar regularly when I make this granola. Honey coats the ingredients better and helps the granola to form large clusters. Brown sugar is easy and inexpensive but you will have smaller clumps and the texture will not be as smooth. You can also try real maple syrup or a different sweetener if you prefer.
Oil – Oil is needed to help make the granola crunchy. I usually use olive oil but you can also use coconut oil, canola oil, or whatever you like.
Flavorings – I usually use vanilla but you can also try adding different spices such as cinnamon or nutmeg.
Salt – A little salt is needed to balance the sweetness and bring out the flavor of the granola. I use table salt but use whatever you like.
Nuts – Nuts give the granola a good crunch. They also contain protein and healthy fats which can help you feel full. I use walnuts but pecans or almonds would also be good choices.
Nuts give a good crunch to the granola. Be sure to roughly chop them before adding them in.
Mix-ins – You can add up to a cup of mix-ins to this granola. My favorite mix-ins are flax seeds and shredded coconut. I love the way the coconut browns in the oven. Yum! Here are some other ideas:
Raisins
Sunflower seeds
Dried fruit such as apricots, cranberries, or cherries
Orange zest
Pumpkin seeds
Sesame seeds
Wheat germ
Chocolate chips
Wheat bran or oat bran
If you are adding in dried fruit or chocolate add it after the granola is done cooking and has cooled completely. This is so the fruit does not burn and the chocolate does not melt.
Now that we know what goes in our granola, let’s find out how to make it!
Process
Step 1: Mix the Ingredients Together
Measure all of the ingredients into a large bowl. If you are using dried fruit or chocolate for any of your mix-ins, set them aside for when the granola is done cooking.
Measure all of the ingredients into a large bowl.
Stir all the ingredients together until thoroughly combined. It may be easier to mix if you use your hands. Then pour the granola out onto a greased baking sheet. Jiggle the pan a little to help it spread into a nice even layer. Pat the granola down firmly with your hands. It is now ready to go in the oven!
Spread the granola onto a greased baking sheet and pat it down firmly. This will help it form crunchy clusters.
Step 2: Bake the Granola
Bake the granola at 350 degrees for 25-30 minutes or until golden brown. You can stir the granola halfway through if you like. I do not stir mine and it turns out okay. Just make sure you watch it carefully so it does not get too dark around the edges.
It’s done! Let the granola cool completely on the pan without stirring.
When the granola is done baking set it aside to cool completely without stirring. This will help to form larger chunks.
Step 3: Stir and add in Mix-Ins
When the granola has cooled completely, gently stir it and break it into large pieces. Also add in any chocolate or dried fruit. Then transfer the granola to an airtight container for storage.
After the granola has cooled completely, gently stir it and break it into large pieces. Also add in any chocolate or dried fruit.
This recipe makes about 8 cups of granola, which fits perfectly in two mason jars. I use these lids (affiliate link) and they work great!
Granola is easily to store in mason jars with tight fitting lids.
Serve
Serve your granola with milk or on top of homemade yogurt for a quick breakfast. It is also good sprinkled on fruit or ice cream. Yum!
Granola with yogurt and fruit makes a quick and easy breakfast!
Tips for Chunky Granola
Do you love granola that forms crunchy clusters? Me too! Here are some tips to help you get maximum chunkage:
Big crunchy clusters. Yum!
Use honey instead of brown sugar as a sweetener. This will help the oats stick together better.
Do not add too many mix-ins. If you add more than a cup of mix-ins before baking the sugar and oil will not be able to bind everything together properly.
Pat the granola firmly into the pan before baking and do not stir as it cooks.This will help it form one large sheetof granola. Watch it carefully so it does not get too brown while it is baking.
Do not stir the granola until it has cooled completely.The sugar needs to harden before you stir it to form clusters.
There you have it! You are on your way to beautiful large chunks of crunchy granola. Add new mix-ins and make it different each time. Hope you get to try this granola recipe soon! Happy Cooking!
Easy Homemade Granola
Recipe by: Mandy
Granola is so simple to make! It is made from real ingredients and is so easy to customize. It makes a great breakfast for busy mornings!
½cupshredded coconut, or mix-ins of your choice (see recipe notes)
2tablespoonsflax seeds, or mix-ins of your choice (see recipe notes)
Instructions
Preheat the oven to 350°.
Stir the oats, oil, honey, nuts, vanilla, and salt together in a large bowl. Add in the coconut and flax seeds or up to 1 cup of optional mix-ins (see recipe notes). Mix everything together thoroughly.
Pour the granola out onto a large greased baking sheet. Jiggle the pan a little to help it spread into a nice even layer and then pat the granola down firmly with your hands.
Bake at 350° for 25-30 minutes. Watch the granola carefully so it does not get too dark around the edges.
Allow the granola to cool completely without stirring. This will help to create larger chunks.
After granola has finished cooling, add any dried fruit or chocolate mix-ins if desired. Transfer to an airtight container for storage.
Notes
You can add up to 1 cup of mix-ins of your choice to this recipe. Here are some ideas:
Raisins
Sunflower seeds
Dried fruit such as apricots, cranberries, or cherries
Orange zest
Pumpkin seeds
Sesame seeds
Wheat germ
Chocolate chips
Wheat bran or oat bran
 If you are adding in dried fruit or chocolate add it after the granola is done cooking and has cooled completely.  Enjoy!
I was a little late to jump on the homemade yogurt bandwagon. It looked amazing but sounded too hard, or like too much work. Then I made my first batch and realized two things: homemade yogurt is really easy to make and it tastes SO much better than store bought yogurt! I was hooked and have been making homemade yogurt ever since.
Our family goes through a one gallon batch of yogurt each week and we always have yogurt in the fridge now. We eat it with fruit for breakfast, or use it as a substitute for sour cream or buttermilk. The more yogurt we have, the more we use it. Funny how that works?
This article will walk you through the yogurt making process step by step. It is not hard but does take some time. Let’s get started!
Note: This article may contain affiliate links, where I earn a small commission from qualifying purchases with no additional cost to you. I only provide links to products similar to what I use personally and highly recommend.
Advantages to Homemade Yogurt
There are many advantages to making your own yogurt. Here are some of them:
It saves you money. Homemade yogurt is about half the cost of store bought yogurt. The savings can really add up!
You can make it exactly how you like it. Do you prefer thick or thin yogurt? Do you prefer a tangy flavor or a more mild one? Making your own yogurt puts you in control!
There are no additives or extra ingredients. Many commercial yogurts contain added sugars, preservatives, or other additives to thicken the yogurt. Not this one!
It’s fun! I get so excited every time I make yogurt because I can transform a simple gallon of milk into something amazing! How cool is that?
Yogurt Making Overview
Before we get into the specifics, let’s look at the yogurt making process in a little more detail so you can understand what is going on and why we do the things we do.
The first step in making yogurt is to heat the milk to around 180 degrees. While this does kill any harmful bacteria that are present in the milk (pasturized milk should already be free of harmful bacteria), the main reason for doing this is to denature or change the milk proteins so they will be able to form a gel and thicken into yogurt.
After the milk is heated it needs to cool to around 110-115 degrees. This is the optimal temperature for the good bacteria that we are going to introduce to the milk. Then yogurt starter cultures are added and those little bacteria go to work! They digest the lactose in the milk and produce lactic acid. This is why yogurt tastes tangy (and why people with lactose intolerance can sometimes eat yogurt). In response to the acid the milk proteins rearrange and over the course of several hours, milk is completely transformed into yogurt. Neat!
Now that we know a little about what we’re doing, let’s get started!
Equipment
There are a few pieces of equipment needed to make homemade yogurt. We will go through them now:
Equipment needed to make yogurt – you may already have everything you need!
Slow Cooker – This is used to heat the milk up to the correct temperature. Also, the heavy crock will help keep the milk warm as the yogurt incubates.
If you do not have a slow cooker you may also heat the milk using a heavy pot on the stove. However, this method is much more labor intensive because you have to watch the milk more carefully and stir it often so it will not burn. The slow cooker is the way to go here!
Whisk – This is used to mix the starter cultures into the warm milk.
Quick-Read Thermometer – This is helpful for checking the temperature of the milk at different stages in the yogurt making process. The yogurt needs to be at the correct temperature for the cultures to grow.
Colander – Your colander should have a one gallon capacity.
Cheesecloth – Cheesecloth helps to strain the whey from the yogurt to make it thicker. In the past year I have used many different types of cheesecloth and learned that not all cheesecloth is created equal!
Standard cheesecloth that you buy at the grocery store is quite thin with big holes. It takes several layers to drain your yogurt and is more difficult to work with. The cheesecloth I use is no longer available but a very similar one can be purchased on Amazon here (affiliate link). It is more tightly woven and holds up well to repeated use. You can wash it out when you are finished and use it again and again. Can you see the difference between the pictures below? I highly recommend investing in some good cheesecloth!
Both of these contain two layers of cheesecloth. On the the left is cheesecloth purchased from Amazon, on the right is cheesecloth from the grocery store.
A Large Bowl – This is used while draining your yogurt. It should be narrower than your colander so the whey will drip and collect in the bottom. Ideally the bowl will be able to hold 6-8 cups of whey without touching the bottom of the colander.
Ingredients
Only two ingredients are needed to make homemade yogurt:
Only two ingredients are needed to make homemade yogurt.
Milk – This will be transformed into yogurt. I usually use 1% milk but you can choose any fat content you want.
Yogurt Starter Cultures – This contains helpful bacteria that will grow in your warm milk and transform it into yogurt. You only need to buy this the first time you make yogurt. After that you can save some of your own yogurt to seed subsequent batches.
Choose a plain yogurt that contains only milk and a variety of live and active cultures.
When you are looking for the perfect yogurt starter culture find a small container of plain commercial yogurt. Do not choose fruit yogurt or yogurt flavored in any way. It pays to be a little picky here because the success of your homemade yogurt depends on the quality of your starter culture.
The yogurt I use is Nancy’s brand plain yogurt. I like this because it has two ingredients: milk and live cultures. It also contains more types of active cultures than other brands. All yogurt usually contains S. Thermophilus and L. Bulgaricus because they are needed in the yogurt making process. Some commercial yogurt such as Nancy’s yogurt has other probiotic cultures added after processing which are beneficial for our digestive tracts. Make sure that your yogurt starter is fresh because culture activity decreases with age.
Now that you have everything you need, let’s make some yogurt!
Process
Step 1: Heat the Milk
Pour your milk of choice into the slow cooker. Cover it with the lid and cook on high until the milk registers 180 degrees with your thermometer. The first time you do this it can be a rather tedious process so make sure you time how long it takes to get up to temperature. Next time you make a batch of yogurt, you can just set a timer for however long and double check the final temperature with your thermometer. For my slow cooker this takes 2 hours and 45 minutes.
Step 2: Let the Milk Cool
After your milk reaches 180 degrees, turn off the slow cooker and remove the lid. Let the milk cool until it reaches 110-115 degrees. Again, time how long this takes so you can just set a timer next time and double check the final temperature with your thermometer. For me this step takes about one hour.
If a skin forms on top of the milk, just peel it off with your fingers or a clean spoon before proceeding to the next step.
Let the milk cool to 115 degrees before adding the yogurt starter cultures.
Step 3: Add in the Yogurt Starter Cultures
After your milk is around 110-115 degrees it is time to add in the yogurt starter cultures. In a small bowl place about half a cup of the plain yogurt with active cultures you purchased from the store. You do not need to be really exact with the measurements here–just eyeball it. Then use a ladle to take about half a cup of your warm milk and add it to the yogurt in the bowl. Using your whisk stir these together until they are smooth.
Whisk the yogurt culture and milk together in a small bowl before adding it to the rest of the milk. This will thin it so it will be able to be evenly distributed.
This step is important because it thins out the yogurt a bit so it will be easier to mix into the milk. Once I tried mixing the yogurt in without thinning it first, and the yogurt stayed in large clumps, sank to the bottom, and my yogurt did not thicken. So, after your yogurt is thinned out a bit whisk it back into the milk in the slow cooker. Take a few minutes and mix everything together thoroughly.
Whisk the thinned yogurt into the warm milk.
Step 4: Let the Yogurt Incubate
After the yogurt cultures are mixed in, put the lid on the slow cooker. Let it sit undisturbed for at least 6 hours, and overnight is fine. The slow cooker retains heat well, so I do not use any additional heat while my yogurt is incubating.
Let the yogurt sit for at least 6 hours. The slow cooker retains heat well and it can sit at room temperature.
You can let your yogurt sit for up to 12 hours or so if you like. The longer it sits it will become slightly thicker but also more sour. You know the yogurt is ready when it has thickened considerably and you can see some clear whey starting to form around the edges.
The yogurt is done! It has thickened considerably and you can see some clear whey on top and around the edges.
Step 5: Strain the Yogurt
If you enjoy yogurt on the thinner side you can skip this step and enjoy your yogurt now. But if you prefer a thicker, creamier Greek-style yogurt, you need to strain it. There are several ways to do this but I prefer using a colander lined with cheesecloth (affiliate link). It is simple and inexpensive with easy clean up.
Scoop the yogurt into a cheesecloth lined colander. Make sure a bowl is placed under the colander to catch the whey.
Take your colander and place it over a large bowl to collect the whey as it drains. Line the colander with two layers of cheesecloth and then pour or scoop the yogurt into the colander. Fold any extra cheesecloth over the top of the yogurt so the whey does not start dripping on your counter. Place the bowl-colander-yogurt stack into the refrigerator to drain for 6-24 hours, or until the yogurt is as thick as you would like. If the bowl gets full of whey, just dump it out.
After straining for six hours, the yogurt has sank down considerably and several cups of whey have drained out.
Step 6: Transfer the Finished Yogurt to a Clean Bowl
After the yogurt is as thick as you would like, invert the colander over a clean bowl and peel off the cheesecloth. Whisk it vigorously to get out any lumps and make the yogurt creamy and smooth. If your yogurt is too thick, just stir some of the extra whey back in.
Transfer the finished yogurt to a bowl and whisk it to make it smooth and creamy. It is now ready to eat!
Transfer about half a cup of yogurt to a small clean bowl to start your next batch. I like to take it out now so it won’t get contaminated later on. Store it in the refrigerator until needed.
Rinse out your cheesecloth in the sink and let it dry completely. You can use this same cheesecloth next time. I store my dried cheesecloth in a zip-top bag to keep it clean.
Serve
You did it! You made your own yogurt! Enjoy this creamy deliciousness with homemade granola or homemade strawberry freezer jam and fruit for breakfast. Or add it into a smoothie or protein shake. You can also use it as a substitute for sour cream or buttermilk. The possibilities are endless!
Yogurt with fresh berries and homemade granola. Yum!
Hope you enter into the exciting world of yogurt making soon. Happy Cooking!
Homemade Yogurt
Recipe by: Mandy
Making yogurt is easier than you may think! With two simple ingredients and some time you can transform a gallon of milk into fresh and delicious homemade yogurt!
Pour the milk into a slow cooker. Heat on high for 2-3 hours or until the milk reaches 180°.
Turn off the slow cooker and remove the lid. Let the milk cool for one hour or until it reaches 110-115°. If a skin forms on top of the milk, peel it off before proceeding to the next step.
Place the plain yogurt in a small bowl. Add about half a cup of the warm milk and whisk until smooth. Add the thinned yogurt back into the slow cooker and whisk it thoroughly until it is evenly distributed.
Place the lid back on the slow cooker. Let it sit undisturbed at room temperature for at least 6 hours, and overnight is fine. You know the yogurt is ready when it has thickened considerably and clear whey starts to form around the edges.
Line a large colander with two layers of cheesecloth. Place the colander over a large bowl to catch the whey as it drains. Pour or scoop the yogurt into the colander and fold any extra cheesecloth over the top.
Place the yogurt, colander, and bowl in the refrigerator for 6-24 hours or until the yogurt is as thick as you would like. If the bowl gets full of whey, just dump it out.
After the yogurt is as thick as you would like, invert the colander over a clean bowl and peel off the cheesecloth. Whisk the yogurt vigorously until smooth. If your yogurt is too thick, stir some of the extra whey back in.
Your yogurt is now ready to eat! Store it covered in the refrigerator for up to two weeks.
Notes
Make sure you save some yogurt to start your next batch. After your yogurt is done draining transfer about half a cup to a small clean bowl. Cover and refrigerate until needed.
Common Questions
Is it okay for milk to sit at room temperature for long periods of time?
Usually we think that milk at room temperature will go bad. This can be true. But when we are making yogurt, we are introducing good bacteria that quickly overwhelm any harmful bacteria that may be present in the milk. Lactic acid produced in the yogurt making process lowers the pH and also helps to prevent the growth of harmful bacteria.
Why is my yogurt not getting thick?
There are a few reasons why your yogurt may not thicken properly:
Your yogurt starter was too old.Make sure your yogurt cultures are fresh.
The milk was too warm when the yogurt starter was added. Make sure your milk is 110-115 degrees for optimal growth.
Your yogurt has not had enough time to thicken. Yogurt takes at least 6 hours to thicken properly. It may take slightly longer in cooler temperatures.
Can I heat the milk on the stove instead of in a slow cooker?
Yes, you can! This speeds the process up considerably because it takes a shorter amount of time to get the milk up to temperature. However, you need to watch the milk carefully so it does not burn and stick to the bottom of your pot.
If you heat the milk on the stove I recommend using a heavy pot or dutch oven because this will help retain the heat better as yogurt is incubating.
How much yogurt will I get from a gallon of milk?
This depends on the thickness. If you like thin yogurt, you get around a whole gallon. If you choose to thicken your yogurt, you will get around half a gallon of finished yogurt (8 cups) and half a gallon of clear whey.
What can I use the whey for?
The type of whey left over from making yogurt is called acidic whey. It tastes more sour than the whey left over from making cheese, which is called sweet whey. Although it is full of nutrients and probiotics, acidic whey has limited uses at home.
You can try using leftover acidic whey in baked goods instead of milk or water. You can also try thinning it with water and using it as a fertilizer in your garden.
How long will my yogurt cultures last before I need to make yogurt again?
Fresh yogurt cultures are important for making yogurt. I recommend making a new batch within 7-10 days.
How long will my finished yogurt last in the refrigerator?
Homemade yogurt typically lasts up to two weeks when stored properly.
I first stumbled upon caprese salad a few years ago when I was looking for ways to use extra tomatoes from my garden. Our family fell in love with the fresh taste and it quickly became one of our favorite accompaniments to grilled chicken!
If you have never had caprese salad it tastes like summer on a plate. A little bit of balsamic vinegar brings out the bright flavor of vine ripened tomatoes and sweet basil. It is a very simple salad to make and the flavors of summer really shine through. It is a great way to use all those tomatoes growing in your garden! Read on to learn how to make this delicious caprese salad at home.
Ingredients
Caprese salad uses only six ingredients. We will go through them now:
Caprese salad is made with only six simple ingredients.
Tomatoes – Select tomatoes that are ripe, fresh, and full of flavor. Watery winter grocery store tomatoes aren’t going to cut it here. Try to choose ones that are about the same size around as your mozzarella cheese to make layering easier.
Basil – Fresh basil is the only way to go here. I like to use basil from our garden when we have it. Luckily basil has such a strong flavor you do not need too much of it.
Mozzarella Cheese – Fresh mozzarella cheese is best for this salad, and it is usually sold in a ball or log. This type of mozzarella is moister and less rubbery than the cheese that you would buy for pizza, for example. Fresh mozzarella cheese does not keep very long and needs to be eaten within a few days of opening the package. Luckily, this caprese salad won’t last that long. 🙂
This is the type of fresh mozzarella cheese I use. See how it is pre-sliced?
Fresh mozzarella can be a little difficult to cut because it is so soft and delicate. The mozzarella I use is pre-sliced, which saves time and makes things much easier.
Balsamic Vinegar – Balsamic vinegar really brings out the flavor of the tomatoes. A little goes a long way here. If you are not a fan of balsamic vinegar you can omit it if you would like.
Olive oil – Olive oil gives some flavor to the salad and keeps things moist.
Salt – I like to use kosher salt here because it is easier to sprinkle on top of the salad. Table salt works too, in a pinch. (Get it? 🙂 )
Instructions
Step 1: Make the Balsamic Glaze
Start by making the balsamic glaze that is drizzled over the top of the salad. Cooking the balsamic vinegar will remove some of the harshness and make it taste sweeter. It also makes it thicker so it will not slide off of your salad.
Balsamic vinegar before cooking is very thin. Simmer it for 15-20 minutes or until it is reduced by about half. See how much thicker it is?
To make the balsamic glaze put half a cup of balsamic vinegar into a small saucepan and bring it to a gentle boil. Allow it to simmer for 15-20 minutes, or until it is reduced by about half and the consistency is as thick as you would like. Do not walk away from this because it goes from perfect to burned in about two minutes. (Yes, I did this and yes, I had to start over). Set the glaze aside to cool while you make the rest of the salad.
Step 2: Assemble the Salad
While the vinegar is cooling assemble the salad. Start by cutting the stems out of the tomatoes and slicing them in nice thick slices about 1/4 inch thick. Open the mozzarella cheese and drain out any whey in the package. Wash the basil and remove the leaves from the stems. Now everything is ready to go!
Slice your tomatoes and get your ingredients ready.
Alternate tomatoes and mozzarella cheese on your serving platter. Then poke some basil leaves here and there between the layers.
Get your serving platter and start alternating the tomatoes with the mozzarella cheese in a pretty pattern. Then poke some basil leaves here and there between the layers. Just before serving drizzle the salad with the olive oil and some of the cooled balsamic glaze. Don’t go crazy with the glaze here people, a little goes a long way. Lastly, sprinkle with salt. Isn’t it so pretty?
Caprese salad. Yum, yum, yum!
Serve
Serve your salad immediately. Enjoy it as a side dish or serve it alone with crusty bread for an easy summer lunch. Yum, yum, yum! Welcome to summer 🙂
I hope you get to try this caprese salad soon! Happy Cooking!
Simple Caprese Salad
Recipe by: Mandy
A little bit of balsamic vinegar brings out the bright flavor of vine ripened tomatoes and summery basil to give big flavor to this salad. Enjoy it as a side dish or serve it alone with crusty bread for an easy summer lunch!
1 lbfresh mozzarella cheese, cut into 1/4 inch thick slices
4-5 mediumtomatoes, cut into 1/4 inch thick slices
10-20basil leaves
½cupbalsamic vinegar
1tablespoonolive oil
kosher salt, to taste
Instructions
Make the balsamic glaze by pouring the balsamic vinegar into a small saucepan. Bring to a boil, then reduce heat to low. Simmer for 15-20 minutes or until the vinegar is thick enough to coat a spoon and desired consistency is reached. Set aside to cool.
While the vinegar is cooling assemble the salad. On your serving platter alternate the sliced tomatoes with the mozzarella cheese in a pretty pattern. Then poke some basil leaves here and there between the layers.Â
Drizzle the salad with the olive oil and as much balsamic glaze as you would like. Sprinkle with kosher salt to taste.
Serve immediately. Enjoy!
Notes
This salad may also be made without the balsamic glaze if desired.
