How cost-effective is it to make pantry staples from scratch? - By Jennifer Reese - Slate Magazine
http://www.slate.com/id/2216611/pagenum/all/#p2

Although I love to cook, I've always secretly, darkly, suspected it is costlier to craft at home what you can buy at Ralph's. Obviously, homemade bread tastes better than Wonder, but does playing Martha Stewart really save you money? While packaged food is

It's easy to find recipes for homemade yogurt, granola, and other common groceries, but far harder to know, cent for cent, if making them really saves money. One Slate writer did the math for us. Jennifer Reese is a dedicated home cook, but was suspicious that there were some home recipes on which she couldn't beat the big-time manufacturers for cost. So she tried out notable recipes for bagels, cream cheese, yogurt, jam, crackers, and granola, and compared her cost to a standard grocery store price, as well as noted how they tasted side by side. Here's Reese's revelation about Alton Brown's granola recipe pitted against even a premium brand like Bear Naked:

A writer tries to answer a question I often ask myself. Is it actually always cheaper or tastier to make your own staples?

- By Jennifer Reese - Slate Magazine

(the previous three links were from this article)

Good incubation suggestions.

sounds like a lot of work but mmmm...might be worth it.

how to make yogurt

Need to change from Fahrenheit to Celsius and likewise for volumes...

The Curious Cook - Yogurt Begins With an Outbreak of Good Bacteria in Your Kitchen - NYTimes.com

Harold McGee's experience making homemade yogurt.

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+oats, +maple syrup, +yogurt, +fruit

Oat-crusted with a creamy, ginger-spiked yogurt filling, these charming tartlets finish off a meal quite nicely. 1 cup whole wheat pastry flour 1/3 cup rolled oats scant 1/2 teaspoon fine-grain sea salt 1/3 cup + 1 tablespoon butter, coconut oil, or olive oil 2 tablespoons maple syrup 2 tablespoons natural cane sugar (optional) 1/4 teaspoon toasted sesame oil 1 cup plain Greek yogurt (I use low-fat here) 1/4 cup maple syrup zest of one lemon 3 teaspoons fresh ginger juice* 2 large eggs, lightly beaten crystalized ginger, dried fruit, or fresh fruit/berries for topping special equipment: 6 small tart (4-inch) pans or I suspect one 9-inch tart pan would be just about right for a single tart.

I've never thought of using yogurt as a filling for tarts, but this sounds delicious and light.

These charming little tartlets finish off a meal nicely. Oat-crusted with a creamy, ginger-spiked yogurt filling, they are delightful topped with any number of adornments - fresh berries, dried fruit, or crystallized ginger.

ginger

FAZER YOGUrt