Oatmeal Parfait & Homemade Yogurt

Recently, my friend invited me over to test out a yogurt recipe her mom had given her. My mom also made yogurt when I was growing up, but from what I remember, she always used a yogurt maker, or a careful process maintaining a specific temperature while the yogurt cultured for hours. The recipe my friend had was pretty simple though, and our yogurt turned out great! It was thick like Greek yogurt and not overly sour. The next day, at a party she was hosting, my friend served the yogurt with a raspberry compote on top. It was so good! The yogurt didn’t even have to be sweetened!

I wanted to serve the yogurt and raspberry compote for breakfast the next day, but I knew it wouldn’t be enough to fill up Limi’s tummy. Then that morning, my little munchkin was demanding oatmeal for breakfast so I threw the three of them together and it made a wonderful parfait! Any combination with two of the three is also good.

I am including the yogurt recipe at the bottom, in case you are interested, but you can also use store bought plain or vanilla yogurt to make the parfait. If you opt to make the yogurt, you will want to make sure you have the right powdered milk. The recipe calls for non-instant powdered milk. I didn’t initially know the difference between instant and non-instant, but it is simple.

Instant: quickly dissolves in cold water.

Non-instant: needs to be dissolved in warm water.

I know many powdered milk varieties at the store are the instant milk, but there may be non-instant available at your store as well. I got mine from the LDS canneries in my area, but you can also get Non-Instant Powdered Milk online from websites such as Amazon.


Parfait Ingredients:

2 cups Microwave Oatmeal

1 (10 oz) package frozen raspberries

1/2 lemon, juiced

1 TBS sugar (more or less to taste)

1 TBS corn starch

1 1/2 cups plain yogurt (see recipe below)

Parfait Directions:

Put the raspberries in a small sauce pan and add the lemon juice. Mix the sugar and corn starch (to prevent clumping) then add them to the raspberries. Heat over medium heat, stirring frequently, to ensure everything combines as the raspberries melt. Continue to simmer until the raspberries have broken down completely, and the sauce has thickened. Remove from heat and let cool slightly.

Put the cooked oatmeal in two cups or bowls. Let cool slightly. Divide the yogurt and put on top of the oatmeal. Once the raspberry compote is no longer hot (warm is okay), put it on top of the yogurt. Serve or refrigerate for later.

Yogurt Ingredients:

1 1/2 c non-instant nonfat dry milk
7 1/2 cups whole milk
2 TBS yogurt starter  (yogurt from the store with live cultures, or use some from your homemade)
Yogurt Directions:
Chill 2 wide mouth quart jars in fridge.
Mix milks together in a blender, then pour into a large pan.Heat milk to 180 F. over medium heat, using thermometer to gauge the temperature.  Stir constantly, to prevent scorching. Take off heat and put on lid.  Let it stand for 10 minutes.
Return to heat and reheat to 180 F. stirring constantly. Once this temperature has been reached, take the milk off the heat again. Cool to 140 F. If you are in a hurry you can put the pan in cold water, to help quicken the cooling process.
Remove jars from the fridge and pour the milk, which has reached 140 F., into them.  Set the thermometer into jar and let cool on counter to 104 F.  Not lower.
The temperature can be anything between 120 F. and 104 F.  but the hotter the milk the more tart the yogurt.
Add 1 heaping TBS of yogurt starter to each jar and stir carefully. Heat the oven to 200 F. for about 2 minutes, then turn the oven off. You just want it to be warm, but not to bake the yogurt. You can turn it on again in a couple of hours so the oven stays warm. Just take out the yogurt for a minute while the oven warms up again then turn off the oven and put it back in.
Set jars in oven with a loose covering (i.e. a dish towel). Let stand in oven 4-6 hours.
At 4 hours, check to see if the yogurt is set.  If not, let it stand longer.  It will set up quite stiff like a really nice Greek yogurt. When its set, store in fridge with a lid or plastic on top. Makes 2 quarts.

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