I probably go through one container every two weeks. I'm the only yogurt eater in the house. But if it's a family of yogurt lovers, then multiple containers per week. Ok, cha-ching. I got it.
1. Heat milk 2. Cool milk 3. Add yogurt starter to milk 4. Incubation period 5. Strain liquid whey from plain yogurt to get Greek-style yogurt
I decided a great way to use some of my yogurt to make these yogurt pops. And here is the thing, remember, they are frozen.
The key is to keep them thin and not make huge pops. Once they thawed enough, I could just put them in a bowl and eat with a spoon.