Homemade Thick Creamy Yogurt Recipes

Steps:

• Have ready a sterilized whisk, spoon and candy thermometer.
• Put milk into a heavy bottomed pot or microwavable dish.
• Sprinkle gelatine crystals over cold milk, stir and let sit 10 minutes.
• Add cornstarch and whisk until smooth.
• If using a pot, scald the milk over medium or medium-high heat, whisking often to prevent burning.
• If using a microwave, heat milk on high and whisk every few minutes until milk reaches a temperature of 95 degrees Celsius or 203 Fahrenheit.
• Remove from heat and let cool to 52 degrees Celsius or 125 degrees Fahrenheit.
• Use a sterilized spoon to add the yogurt from a newly opened container and whisk until smooth.
• Pour into sterilized containers with lids and incubate 4 to 6 hours. I do this by warming a comforter or sleeping bag in the dryer then using it to wrap the yogurt containers. Be creative.
• Refrigerate when set.
• Stir before using to mix in the separated whey.
• To flavour the yogurt, just add fruit, sweetener, jam, spices, flavoured extract, concentrated juice, or whatever you prefer.
• Keeps up to 3 weeks. Remember to use some of the last batch to make a new batch.

Steps:

• In a sauce pan heat milk to 110 degrees. Have oven preheating to 110 degrees at the same time.
• When milk is heated add yogurt and whisk well.
• Cover mixture and place into a second container, cover that as well, or wrap with a towel . Turn oven OFF and place covered mixture in and allow to sit for 8 to 10 hours.
• After 8 to 10 hours remove from oven.
• Place strainer over a saucepan and pour in yogurt -- as it is in the strainer and over a saucepan place in fridge and allow to strain for several hours. When done transfer to bowl ,stir and serve.
• Suggestion: A great way to serve this is with a dollop of honey and some finely chopped walnuts.

Steps:

• On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
• Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
• Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
• Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
• Refrigerate yogurt several hours or overnight to chill completely.

Steps:

• Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
• Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
• Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
• Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.