AUTHENTIC HOMEMADE YOGURT
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!
Provided by Sherylann Hope Sharoian
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 8h45m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 10.5 g, Cholesterol 113.9 mg, Fat 33.3 g, Protein 7.9 g, SaturatedFat 20.4 g, Sodium 106.3 mg, Sugar 5.2 g
HOMEMADE YOGURT
Making your own yogurt may sound ambitious, but it's really not. All it takes is two ingredients and 20 minutes of hands-on time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 8h
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
- Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
- Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
- Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.
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
HOMEMADE YOGURT
Steps:
- In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars., Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.
Nutrition Facts : Calories 151 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
CREAMY HOMEMADE YOGURT
Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you'd rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.
Provided by Melissa Clark
Categories breakfast, brunch, easy, snack, project
Time 20m
Yield 1 3/4 quarts
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams
HOMEMADE VANILLA YOGURT
Homemade yogurt with a vanilla flavor.
Provided by reemlarki
Categories 100+ Everyday Cooking Recipes
Time 8h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
- Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
- Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 51.8 mg, Sugar 9.3 g
HOMEMADE VANILLA YOGURT
Use this homemade yogurt plain for general cooking or make it vanilla add zip it up for eating. Serve plain or add fresh fruit or spoonful of jelly/jam to sweeten. Makes great smoothies.
Provided by Shea Wilson
Categories Everyday Cooking
Time 9h15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 175 degrees F (80 degrees C). Turn off oven when temperature is reached.
- Combine water and milk powder in a saucepan over medium heat. Cook until an instant-read thermometer inserted into the mixture reads 115 degrees F (46 degrees C), 5 to 7 minutes.
- Stir plain yogurt into the milk-water mixture. Add sugar and vanilla extract. Pour mixture into 2 clean, oven-proof containers. Place in the preheated oven until tart and as thick as heavy cream, about 8 hours. Reheat oven to 175 degrees F (80 degrees C) every 1 to 2 hours, or as needed, to keep yogurt at a temperature of about 115 degrees F (46 degrees C).
- Cover yogurt and refrigerate until cooled and thickened to desired consistency, 1 to 3 hours.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 44.1 g, Cholesterol 10.9 mg, Fat 0.6 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 285.2 mg, Sugar 44.1 g
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HOW TO MAKE YOGURT - ALLRECIPES
From allrecipes.com
Author Jackie FreemanPublished Feb 24, 2018Estimated Reading Time 6 mins
- Choose Your Milk. Start with a half-gallon of pasteurized milk (avoid ultra-pasteurized or UHT milk). Whole milk will make the thickest and creamiest yogurt, while skim milk will produce a lighter and looser texture.
- Gather Your Equipment. You'll need a large heavy saucepan, a spatula, an instant-read thermometer, clean glass jars with lids, and cheesecloth (if you want to strain the yogurt).
- Heat and Cool Milk. Using your saucepan and instant-read thermometer, bring the milk to 180 degrees F, stirring often. (This will change the protein structure, so the milk can set into a solid.)
- Add Starter Culture. There are two choices for inoculating your homemade yogurt with the right cultures. The easiest is to simply grab your favorite yogurt from the fridge.
- Let Yogurt Thicken. This is where the magic happens. The trick is to keep the yogurt warm (about 110 degrees F) for an extended period of time, so the cultures can get to work and thicken the yogurt.
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- Heat the milk in a double boiler to 185ºF/85ºC . Heat it up slowly to prevent the milk from curdling which would result in lumps in your yogurt. If you heat the milk slowly, you should end up with a nice, smooth yogurt .
- Cool the milk to 110ºF/43ºC. I usually speed up the process by putting the pot into cold water in my kitchen sink. While it cools, set your oven to its lowest temperature and let it heat up for a few minutes.
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