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Thursday, January 23, 2014

Making Homemade Go-Gurts (Yogurt Tubes!)

The 'Helper'
Parenting involves a whole lot more tactical planning than I'd ever imagined. . .from preparing for a week long camping trip through to getting everyone to smile at the same time for a photographer, everything takes forethought and deft parenting techniques.  I honestly had no idea how many strategy and logistics conversations my husband and I would have to have as we raised our four kids.  We're so good by now, though, I'm surprised the Pentagon hasn't called to tap into our expertise!

The current conundrum?  How to keep two boys, who are in a (perpetual!) growth spurt from going hungry while, at the same time, staying within our monthly budget.

Don't laugh.  It's nearly impossible.

Seriously. . .trying to find healthy, inexpensive, FILLING snacks is nearly impossible.  But we have no choice but to try. . .

The easy homemade crockpot yogurt I recently blogged about (here) is a wonderful option.  Low in fat, high in protein, and chock full of fabulous probiotics, it's a WHOLE lot cheaper to make at home than to buy in the store, too. 

But sometimes, the kids want something besides a cup of yogurt. . .so I make home made 'gogurt' style yogurt tubes.  They are particularly awesome in the summer, but my kids like them all year round. I usually make a gallon of yogurt at a time and save half for fresh eating and make half into gogurts.  Here's how:

  • Funnel
  • Large Spoon
  • 20-24 Small Baggies (snack size work best, but I didn't have any this time!)
  • 1 Gallon-sized bag
  • Bowls for each flavor
  • Large Cookie sheet or tray
  • Freezer  :)

Lemon, Vanilla, Cinnamon, Strawberry
  • 1/2 Gallon plain homemade yogurt
  • Flavorings of your choice (jams/jellies/syrups/lemon/fruit puree/chocolate pudding mix, etc.)

  • Separate your yogurt into the number of flavors you want to create.  (If you use five bowls, you'll have about 4 go-gurts of each flavor, and if you use four, you'll have five.)
  • Add flavoring to bowls and mix well (I used, for this batch, homemade strawberry no-sugar jam, homemade lemon, cinnamon and vanilla syrups, and a small box of chocolate pudding)
  • Spoon yogurt into each baggie via a funnel (so it goes to the bottom of the bag rather than all over the sides)
  • Squeeze out air, seal and roll each over to keep the yogurt in a tube shape
  • Lay on your baking tray
  • Continue until all your yogurt is in tubes and on the tray
  • Put tray in the freezer
  • When tubes are solidly frozen, remove tray and put in bag for freezer storage
  • When wanting to eat, just cut one end open with scissors and enjoy!

 Ready for the Freezer!

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