My husband absolutely LOVES Siggi’s yogurt…any flavor, he loves it. But, in particular he really loves Siggi’s Pumpkin yogurt.
His love for this yogurt is a problem as it is not the least expensive yogurt out there, in fact, Siggi’s is expensive even when it is on sale!
So, in order for him to have something he wants while keeping our grocery budget in check, I have put together a decent copy cat recipe.
Here’s what you’ll need:
Container of Plain Siggi’s yogurt…place a couple tablespoons out to reach room temperature.
Milk…your choice really, the ingredient list calls for skim but, I have had little luck with skim, I prefer to always use 1-2%. In this recipe I used a half gallon since the yogurt was made for only one person, but, you could do a full gallon.
Heavy whipping cream.
White sugar, cinnamon, nutmeg and vanilla.
***There are lots of different methods for actually making yogurt. This is the method I use but feel free to try/use any method that works well for you. I like using the crock pot because I can set it and not worry about the milk scorching***.
- Pour your milk into the crock pot and cook until temperature reaches 185 degrees, allow to cool to 110 degrees then introduce your waiting room temperature yogurt. Gently stir the yogurt into the milk.
- Preheat your oven to about 100 degrees
- Once combined, scoop the milk mixture out into glass mason jars. If you see little yogurt chunks don’t worry…it’s fine.
- Turn the oven off and place the jars into the warm oven. Turn on the oven light, this will help the incubation process.
- Leave for about 8 hours. I usually do this in the evening so that my yogurt is incubating overnight.
The next morning we have yogurt! But we still need to drain it. So, place a cheese cloth or thin kitchen towel over a colander (placing the colander on top of a large bowl will allow you to preserve the whey). Allow the yogurt to drain. There should be A LOT of whey. Stir the yogurt periodically, as it drains it will begin to thicken near the cloth. I let the yogurt drain for at least an hour to get it nice and thick.
*The picture was taken right after pouring the yogurt into the colander, it should shrink down by about half.*
Once your yogurt has drained place it inside a large mixing bowl.
Now, DO NOT SKIP THE NEXT TWO STEPS, THIS IS THE SECRET:
- The yogurt will be very lumpy, whip it smooth.
- After the texture is smooth, mix in heavy whipping cream. You don’t need much maybe 1/4 cup, but you can add however much you would like.
Now the flavor, you add whatever measurements you want as long as they are proportionate:
*you can add some lemon juice if you want, I didn’t and it turned out just fine.