Make Your Own Yogurt Tubes

I have been frustrated by the bizarre and unhealthful ingredients in store bought yogurt tubes, but sadly addicted to their convenience for school lunches. So we are experimenting with tubes made of our own healthy and delicious yogurt that pack cold for school lunch or family expeditions.

We’ve been making our own yogurt for quite some time around here. (Warm “yogurt milk” straight out of the crock pot is a very popular breakfast.) But my favorite “medium sized” dude has been reluctant to give up his yogurt tubes. They are fun to eat, easy to transport, and you don’t need a spoon. So I decided to take a risk on these Silicone Ice Pop makers. (link follows post.) My only concern is that the very small lids may get lost. I haven’t been able to turn up any information on replacement lids, although it seems likely the manufacturer would be able to supply them. We’ll see how long these last and I’ll keep you posted.

In the mean time, they hold about a half a cup. (Don’t forget to leave head space for freezing.) The yogurt freezes very successfully. You need to thaw them a little before it’s time to eat them, because the wider diameter at the top than commercially available tubes means the top part is hard for little mouths to bite through, and when it is very, very cold my guy won’t eat it. But when I send them to lunch with him they sit for several hours before he eats them, anyway.

Want to make your own super fresh, real food yogurt to put inside? Here’s how stinkin’ easy it is!

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Yogurt Milk

This is really just a plain old regular yogurt- "Yogurt Milk" is what my kiddo calls it because it USED to be milk. If you want it Greek style, strain it through a coffee filter or a flour sack towel in a wire strainer overnight after you've made it. (We like it this way!)

Prep Time 5 minutes

Cook Time 12 hours

Total Time 12 hours 5 minutes

Servings 16

Author Meghan Gray

Ingredients

• 1/2 gallon whole milk
• 1 6 oz container plain yogurt
• 1/3 cup sugar
• 1 Tablespoon vanilla extract

Instructions

1. Put the cold milk in the crockpot. Cover and heat on low for 2 1/2 hours.
2. Unplug the crock pot and let it sit for 2 1/2 more hours.
3. Whisk in the yogurt, sugar, and vanilla. Put the lid back on.
4. Wrap crock pot in a bath towel and let it sit for at least 8 hours. (We do it overnight.)

Recipe Notes

You can do this with low fat or fat free milk, but the flavor won't be as rich or sweet as it is with whole milk. I prefer to use whole milk and less sugar, but your mileage may vary.

Want to learn more about making your own yogurt? Read this detailed post by Alicia’s Homemaking.

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