Tag: Recipes

Blueberry Freezer Jam from Frozen Blueberries

Blueberry freezer jam is easy to make at home! Frozen blueberries can be used so it can be made and enjoyed all throughout the year!

Blueberry freezer jam made from frozen blueberries

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.

Do you ever crave homemade jam in the middle of winter? I know I do! While jam is usually made in the summer when fresh fruit is plentiful, it can be made all throughout the year by using frozen fruit. As an added bonus, frozen fruit is already picked and washed which makes the process even easier!

Blueberry freezer jam is one of my favorite types of freezer jam. Since the fruit in freezer jam is never cooked it keeps its fresh fruit taste. It’s like summer in a jar. Yum!!!

Blueberry jam is easy to make at home, requires only four ingredients, and can be made in under an hour. This post will take you through how to make blueberry freezer jam, step-by-step. Let’s get started!

Equipment for Blueberry Freezer Jam

You need some basic equipment to make blueberry freezer jam. We will go through the list now:

Jars and lids on the counter
Clean your jars and lids so they will be ready when you need them. A jar funnel makes filling the jars much easier.

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. I use these plastic jar lids  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 .

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 blueberry 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 Blueberry Freezer Jam

ingredients for blueberry freezer jam
Only 4 ingredients are needed for making blueberry freezer jam.

Fresh or Frozen Blueberries

Fresh blueberries are great in this jam. But since it can be difficult to get fresh blueberries year round, I often use frozen blueberries. Flavor-wise fresh and frozen berries taste very similar in this jam and they are relatively inexpensive. Frozen blueberries are available year round and it is a real treat to be able to make and enjoy blueberry jam in the middle of the winter!

You need less fruit than you may think for jam, only about 2 cups of crushed or pureed fruit. One pound of whole blueberries is usually enough.

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 in a bowl
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.

Citric Acid (optional)

Citric acid is my secret ingredient for blueberry jam. I find that blueberries are often sweeter with less acid than other types of fruit or berries. Add several cups of sugar to them when you are making jam and they can easily become too sweet. Adding some citric acid to the blueberry jam brightens the flavor and takes this jam from good to amazing!

Citric acid is a type of acid that is found in many citrus fruits. It comes as a powder that can be found in the canning aisle of many grocery stores. Lemon juice can also be added but I prefer citric acid because it is shelf stable (so I always have it available) and does not have any flavor of its own. Citric acid or lemon juice are optional ingredients and you can leave them out if you wish.

citric acid
Citric acid is found in the canning aisle of many grocery stores. It is an optional ingredient that can brighten the flavor of blueberry jam.

Now that that you have everything you need, let’s go through the process of making homemade blueberry freezer jam!

How to Make Blueberry Freezer Jam

Step 1: Prepare the blueberries

Start by thawing the blueberries if they are frozen. Move them from the freezer to the refrigerator the day before you are going to make the jam so they can defrost overnight. Or you can put them in the microwave for a minute or two. Just be careful not to cook them too much or you may lose that fresh blueberry taste!  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 blueberries 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 blueberries are mashed measure out exactly two cups of fruit. You are now ready to add the sugar!

Step 2: Stir the blueberries and sugar together

Measure out 4 cups of sugar into a large bowl.  Add in the pureed blueberries and stir well.  Let the blueberries and sugar sit in the bowl for 20 minutes, stirring occasionally.  This will allow the sugar to dissolve most of the way.

sugar and blueberry puree for making jam
Measure the sugar into a large bowl, then stir in the blueberry 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.

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.

pectin cooked with water
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 almost done!

pouring pectin into blueberry puree
Add the pectin into the fruit. Stir briskly for 1-2 minutes or until thoroughly incorporated.

Step 5: Add in citric acid to taste

Adding citric acid or lemon juice is optional depending on the sweetness of the berries you are using and your preferences. Add the citric acid, about a 1/4 teaspoon at a time, and stir well. Lemon juice can be added about a tablespoon at a time. Taste the jam and add more if desired. I ended up using 1/2 teaspoon citric acid for this batch of jam. As soon as you are happy with your jam it is time to fill the jars!

adding citric acid to blueberry jam
Stir in citric acid to taste. A little goes a long way, so add it a little at a time and taste as you go.

Step 6: 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. 

filling jars with blueberry freezer jam
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.

jars of blueberry freezer jam
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 blueberry 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!

blueberry freezer jam
Blueberry freezer jam–yum!!!

Hope you get to try this freezer jam soon! Let me know how it went in the comments below. Happy Cooking!

Blueberry Freezer Jam

Recipe by: Mandy
Blueberry freezer jam is easy to make at home! Frozen blueberries can be used so it can be made and enjoyed all throughout the year!
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6 cups

Ingredients
  

  • 1 pound fresh or frozen blueberries (You will need 2 cups pureed berries)
  • 4 cups sugar
  • 1 box regular fruit pectin (1.75 or 2 oz box, depending on the brand)
  • 1 cup cool water
  • citric acid or lemon juice, to taste (optional)

Instructions

  • Start by thawing the blueberries if they are frozen. Then puree or mash the fruit until the desired consistency is reached. You will need 2 cups of crushed or pureed berries.
  • Stir the crushed blueberries and sugar together in a large bowl. Let sit for 20 minutes for the sugar to dissolve most of the way.
  • Towards the end of the 20 minute resting period you can start to cook the pectin. 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 blueberries. Whisk briskly for 1-2 minutes or until thoroughly incorporated.
  • Add citric acid, about ¼ teaspoon at a time, until desired taste is achieved. If using lemon juice, add it about a tablespoon at a time. Adding citric acid or lemon juice is optional depending on the sweetness of the berries you are using and your preferences.
  • 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.

You may also like:

Cranberry Blueberry Crisp

Cranberry Blueberry Crisp


Yogurt in a bowl with strawberries and granola

How to Make Homemade Yogurt


strawberry freezer jam

Easy Strawberry Freezer Jam

Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce

This slow cooker spaghetti sauce is one of our family’s favorite Tuesday night dinners.  Why Tuesday night?  Because I work on Tuesdays and need something easy and quick for dinner.  Also, everyone loves this spaghetti sauce at our house and there are no complaints – a win!

Why is this sauce so darn good?  Something almost magical happens when it cooks all day in the slow cooker.  The meat becomes super tender, which actually helps make the sauce nice and thick.  Also, the tomato products have a chance to caramelize a bit.  This results in a sauce with amazing flavor!

Could you cook this spaghetti sauce on the stove?  Probably.  But it would take a long time, you would have to babysit the pot so it would not burn, and it may never develop the qualities that make this sauce so yummy.  The slow cooker is the way to go, baby! Read on to learn how to make this at home.

Assemble the Ingredients

This sauce uses simple ingredients that many people already have on hand.    We will go through them now:

Herbs and ingredients sitting on the counter

Tomato products – This sauce uses a large 28 oz can of crushed tomatoes.  Why is that, do you ask?  How are crushed tomatoes different than tomato sauce? Canned tomato sauce is made from tomatoes of course.  But it also contains a bunch of other seasonings in it.  On the other hand, crushed tomatoes are just that—crushed tomatoes, with a bit of citric acid and salt, for flavor.  I like using the crushed tomatoes because it gives me more control over what seasonings go in the sauce.

Now, since crushed tomatoes are a little thinner than regular tomato sauce, I add in a small 6 oz. can of tomato paste to help thicken the sauce.  I love tomato paste and use it all of the time.  Tomato paste is about as simple as it gets ingredient wise–tomatoes.  The combination of the crushed tomatoes and tomato paste gives this sauce a perfect thickness.

Ground beef – This sauce contains a pound of ground beef.  Try to choose the leanest ground beef possible because it will cook in the sauce and you will not be able to drain away the grease.

Onions, garlic, and mushrooms – These give the sauce great flavor.  I use onions and garlic out of my garden when I have them.  For the mushrooms I use a 6 oz. can of chopped canned mushrooms for two reasons. First, they are easy and I can just dump them in.  Also, they have been cooked and a lot of the extra moisture is gone.  Fresh mushrooms might make the sauce too watery.  And did I mention that canned mushrooms are easy?

You might notice that the mushrooms are missing from the picture above.  I forgot to buy them at the store—oops!  The sauce was almost as delicious without them 🙂

Seasonings – This sauce contains a variety of seasonings.  The sugar and salt are importance for the balance of the sauce.  You can adjust these to taste.  The others seasonings help to develop depth of flavor.  Adjust them to what you like!

Make the Sauce

To make the sauce you dump all the ingredients in the slow cooker and stir it up.  Seriously.  It does not get any easier than that!

Spaghetti sauce with wooden spoon in a slow cooker
Dump the ingredients in the slow cooker and stir it up.

This sauce can be prepped ahead to save you time in the morning. To do this stir everything together the night before. Take the liner out of the slow cooker base, cover it with the lid, and refrigerate overnight.  In the morning all you need to do is take it out of the fridge, pop it in the base, turn it on, and go about your day.

Cook the sauce on low for at least 8 hours.  When I am at work it cooks for 10 hours and turns out great.  The longer cooking process is necessary to help the sugars in the tomatoes caramelize and develop a deeper flavor.  Do you see how the color has changed the picture below?

Spaghetti sauce with a wooden spoon in a slow cooker
The sauce after cooking all day. See how the color has changed?

Serve

When you get home you will be greeted with the most amazing smell!  Boil up some noodles, add some garlic roasted green beans (recipe here) and you have yourself a delicious meal everyone will love!  Yum!

Spaghetti with sauce and green beans
Add some roasted garlic green beans and dinner is served!

I hope you get to try this slow cooker spaghetti sauce soon.  Happy Cooking!

Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce

Recipe by: Mandy
This spaghetti sauce takes minutes to throw together. After cooking all day the flavors blend to create one amazing sauce. It is the perfect meal for a busy weeknight!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6

Ingredients
  

  • 1 lb lean ground beef
  • 1 can crushed tomatoes (28 oz)
  • 1 can tomato paste (6 oz)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can sliced mushrooms (4 oz), drained
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar
  • ¼ teaspoon salt, or to taste
  • ½ teaspoon dried mustard
  • 1 teaspoon chili powder
  • 1 teaspoon worcestershire sauce
  • Dash red pepper flakes, or to taste

Instructions

  • Stir all ingredients together in slow cooker.
  • Cook on low for 8-10 hours.
  • Serve hot over spaghetti or as desired.

Notes

This recipe may be assembled the night before if desired.  Remove the insert from the base, cover it with the lid, and refrigerate overnight.  In the morning place the insert into the slow cooker base, turn it on, and go about your day.  Easy!

Be sure to pin for later!

Homemade Granola

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:

Ingredients to make homemade granola
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.

Chopping walnuts
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.

Pouring oats into a measuring cup over a bowl
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!

Homemade granola on a baking sheet
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.

Homemade granola on a baking sheet
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.

Granola held in hands in the shape of a heart
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!

Homemade granola in two mason jars
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!

Related: How to Make Homemade Yogurt

Granola in a bowl with yogurt and blueberries
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:

a large granola chunk
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 sheet of 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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 half cup servings

Ingredients
  

  • 3 cups regular rolled oats
  • cup oil
  • cup honey or brown sugar
  • cups chopped nuts
  • 1 teaspoon vanilla
  • 3/8 teaspoon salt, or to taste
  • ½ cup shredded coconut, or mix-ins of your choice (see recipe notes)
  • 2 tablespoons flax 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!

Be sure to pin for later!

How to Make Homemade Yogurt

Homemade yogurt –yum!

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:

Kitchen equipment on the counter
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!

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:

A gallon of 1% Milk and a container of yogurt on the counter
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.

Nutrition facts for Nancy's yogurt
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.

Pouring milk into a slow cooker

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.

Thermometer in milk showing 115 degrees
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.

Milk in a bowl with a whisk
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.

Pouring yogurt into milk
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.

Slow cooker sitting on the counter.
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.

Yogurt in a colander.
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.

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!
Prep Time 15 minutes
Cook Time 3 hours
Total Time 1 day
Servings 8 cups finished yogurt

Ingredients
  

  • 1 gallon milk
  • ½ cup plain yogurt with live and active cultures

Instructions

  • 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.


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Roasted green beans with garlic on sheet pan

Garlic Roasted Green Beans

The first time I tried garlic roasted green beans was when we went to a friend’s house for dinner.  The beans were the star of the meal for me. Prior to this I had had canned green beans, or maybe steamed green beans, and I never knew green beans could taste this good!  These beans totally rocked my world and now my kids even like them too! Read on to learn how to make them yourself at home.

Garlic roasted green beans on a pan
Garlic roasted green beans–yum!

Assemble the Ingredients

These green beans are super simple to make.  All you need four ingredients and you are in business:

Green beans, garlic, salt, and oil on the counter.
Fresh green beans, garlic, olive oil, and salt are the only ingredients you need for these delicious beans.

Green beans – You need green beans, obviously.  Fresh is the only way to go here because frozen beans will have too much moisture in them.  This is a great way to use up extra green beans from your garden!

Garlic – Garlic gives the beans so much flavor!  I use fresh garlic from our garden when I can.  We always fight over who gets the caramelized pieces of garlic that are stuck to the bottom of the pan.  If you don’t have fresh garlic then garlic powder may also be used.

Oil – I use olive oil, but any cooking oil will do.

Salt – I use plain old table salt, but use whatever you like.

Prep the Beans

First thing’s first, you need to wash the beans and snap them.  I spread the beans out on a clean kitchen towel to help them dry. “Snapping beans” simply  means that you break the ends off.  You can leave the tail end on if you wish, but I usually break them off because they can get a little crispy and maybe burn in the oven.  If you don’t want to break the ends off you may also cut them off using a knife.  Snapping beans is a perfect job for kids by the way!

Snapping green beans onto a sheet pan.
Snap the ends off the beans and place them on your baking sheet.

While the kids are busy snapping the beans you can chop the garlic.  To chop the garlic take a big flat knife, put it sideways on the garlic and smash it down with the heel of your hand.  The garlic will be crushed and it will be easier to pick off the skins.  Use as much or as little garlic as you like.  Sometimes we use a whole head we like garlic so much.  You may leave the garlic in larger pieces or cut it small.  It is all up to you.

After the beans are ready to go, make sure they are mostly dry and spread them out on a large baking sheet.  Sprinkle the garlic over the top and drizzle with the olive oil.  Sprinkle with salt to taste.  Toss everything together with your hands and then shake the pan to even the beans out into a single layer. You want the beans to touch each other as little as possible or they will steam rather than roast.  They are now ready to go in the oven!

Green beans on a sheet pan.
Add the garlic, oil, and salt to the beans. Use your hands to mix everything together and spread it into an even layer.

Cook the Beans

Cook the beans at 425 degrees for about 20-25 minutes.  I usually put them on the bottom rack to help them brown.  Stir them about halfway through the cooking time and watch them carefully so they do not burn.  You want the beans to be tender, slightly shriveled, and lightly browned.

Garlic roasted green beans on a pan

Serve

Serve these beans hot out of the oven.  They go well with just about anything.  Be prepared to fight over the yummy crunchy garlic stuck to the bottom of the pan.  You may never go back to canned green beans ever again 🙂

I hope you get to try these green beans soon!  Let me know how it went in the comments below. Happy Cooking!

Garlic roasted green beans on a pan

Garlic Roasted Green Beans

Recipe by: Mandy
This is the perfect way to enjoy green beans fresh from the garden. They are simple to prepare and taste delicious!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 1 lb fresh green beans
  • 4-5 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • salt, to taste

Instructions

  • Preheat the oven to 425°.
  • Wash the green beans and snap off the ends. Pat them dry and place the beans on a large baking sheet.
  • Drizzle with olive oil and sprinkle with garlic. Season with salt to taste. Use your hands to thoroughly mix all ingredients.
  • Even the beans out into a single layer. Bake at 425° for 10 minutes.
  • Stir the beans and return them to the oven. Bake for 10-15 minutes longer, or until the beans are tender, slightly shriveled, and lightly browned. Watch them carefully so they do not burn.
  • Serve warm as desired.

Notes

If you do not have fresh garlic you may substitute garlic powder.  Use 1/4 teaspoon or to taste.

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Garlic Roasted Green beans

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