EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
Steps:
- Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
- Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
- Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
DIY FRESH YOGURT
Recipe courtesy of Alton Brown and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/fresh-yogurt.html
Provided by Food.com
Categories Breakfast
Time P1DT15m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
- Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
- After the fermentation is complete, refrigerate overnight.
Nutrition Facts : Calories 236, Fat 10.1, SaturatedFat 6.4, Cholesterol 39, Sodium 188.3, Carbohydrate 23.6, Sugar 24.2, Protein 13.3
FRESH YOGURT
Steps:
- Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
- Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
- After the fermentation is complete, refrigerate overnight.
HOMEMADE YOGURT
Provided by Megan O. Steintrager
Categories Milk/Cream Breakfast Brunch Vegetarian Yogurt Healthy Boil Candy Thermometer
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
- Prepare an ice bath, filling a large bowl or sink with ice.
- Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
- Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
- If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
- If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
- Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency-longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
- Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
- Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.
HOMEMADE YOGURT
this is a healthy and delicious addition to anybody's diet. you can add spices, sugar, fruit, veggies, anything you want. i also use it in recipes, adding it at the end. many indigenous cultures use fresh yogurt, and for good reason.
Provided by Bonnie bonbon
Categories Asian
Time 6h15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- combine liquid milk and powdered milk in a pot, put on stove at medium setting.
- preheat oven or toaster oven to "warm" setting (100-150 degrees F).
- once milk threatens to boil over, remove from stove and cool (in ice bath if desired) so that the pan is not too hot to the touch.
- combine milk and yogurt in a very clean tupperware container, cover container.
- set container in pre-heated oven, leave for about 6 hours.
- your yogurt should be nice and thick-- now store it in the fridge for up to two weeks.
- NOTE: The ideal incubation temperature is 115 degrees F, plus or minus 10. Instead of a warm oven, you can use a sunny outdoor spot during summertime. In winter, you can set the container by a radiator or wood stove. Recently I have found the crockpot is a reliable heat source. Simply place water in your crockpot, filling the pot about halfway. Then place the covered yogurt container inside the crockpot, making sure the water does not enter the yogurt. You can then use a thermometer to monitor the water temperature, and adjust your crockpot during the incubation period to maintain ideal temperature.
Nutrition Facts : Calories 879.2, Fat 38.2, SaturatedFat 23.8, Cholesterol 156.6, Sodium 827.4, Carbohydrate 79.4, Sugar 34, Protein 55.8
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