VANILLA FROZEN YOGURT
This frozen yogurt is so much easier than homemade ice cream! Just so you know, this freezes a lot quicker than ice cream. Also, if you want tart frozen yogurt, feel free to decrease the sugar!
Provided by TeenChef14
Categories Desserts Frozen Dessert Recipes
Time 5h5m
Yield 6
Number Of Ingredients 3
Steps:
- Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
- Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 26.8 g, Protein 9.8 g, Sodium 41.7 mg, Sugar 26.8 g
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
CREAMY VANILLA FROZEN YOGURT
A creamy and delicious frozen yogurt with a subtle hint of vanilla.
Provided by Paige
Categories Desserts Frozen Dessert Recipes
Time 1h
Yield 4
Number Of Ingredients 3
Steps:
- Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
- Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions
Nutrition Facts : Calories 341.7 calories, Carbohydrate 43.6 g, Cholesterol 33.8 mg, Fat 15 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 97.5 mg, Sugar 43.5 g
VANILLA YOGURT (HOMEMADE)
I am submitting this as a recipe assuming you have made yogurt, have a yogurt maker or: there are several recipes here at 'Zaar describing "how to make" Yogurt. This makes a mild, smooth vanilla yogurt great plain, with fruit, cereals or grains. (time does not include chilling time)
Provided by princess buttercup
Categories Sauces
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Set 1/2 yogurt starter out to warm to room temperature.
- Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). Cool the milk (to a "barely warm"/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well.
- Stir in yogurt starter (do not whip but mix very well!).
- "Cook" the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.
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 THICK VANILLA YOGURT
I was introduced to making yogurt at home by Mrs. Lakhani's excellent Indian Recipes for a Healthy Heart. After much experimenting and many of my own tweaks, I have come up with a very thick yogurt that always gets raves.
Provided by Ed Vector
Categories Breakfast
Time 6h30m
Yield 1 flat
Number Of Ingredients 5
Steps:
- Make sure all of your cooking implements are very clean before you start. You will be using a medium sized pot, a large pyrex (or other non-metal) bowl, and some measuring tools and stirrers. It also helps to have a thermometer. I usually pour boiling water over them.
- Stir the agave into the milk, and put it on the stove at medium heat.
- Slowly add the milk powder to the milk, stirring constantly so as to avoid scalding.
- Add the vanilla and stir well right before the milk reaches the boiling point.
- When the milk just begins to bubble, or alternately, when it hits 210 degrees F (just below boiling), remove it from the heat and transfer to a non-metal bowl (something with thick sides works best).
- Let the milk sit until it's just cool enough to hold your finger in for fifteen seconds (or until it hits 105 degrees F).
- Your 1/4 cup of yogurt (starter) should be at room temperature. Add enough of the milk to your starter to mix it into a thin liquid, and add this back to the milk, making sure it's stirred in very well.
- Put plastic wrap over the bowl, wrap it in a small towel, and place it somewhere warm where it won't be disturbed (I use a rice cooker on the warm setting).
- Let it sit for 6-12 hours, making sure not to peek or otherwise move the bowl. The time will vary depending on how warm it is where the yogurt is left to ferment, but as a rule, warmer spots will take less time and cooler spots will take more, but leaving the yogurt anywhere warmer than 110 degrees should be avoided, as it may kill the active cultures. For me, nine hours works best.
- When it has finished fermenting, the plastic will puff out and your yogurt will be sitting in a yellowish syrup. This is just the whey, and it is up to you whether or not you want to drain it off. Place the yogurt in the fridge and let it get cold before serving.
- Reduce the milk powder to 3 tbsp and omit the agave and vanilla for plain yogurt that can be used in recipes.
Nutrition Facts : Calories 641.1, Fat 4.8, SaturatedFat 3.1, Cholesterol 36.6, Sodium 850.7, Carbohydrate 82.6, Sugar 27.9, Protein 57.4
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
FRENCH VANILLA FROZEN YOGURT
The original recipe is the full-fat version (and very yummy), but you can easily lighten it by using fat-free evaporated milk and nonfat yogurt.
Provided by KLHquilts
Categories Frozen Desserts
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Don't add gelatin to hot liquid. Soften in 1/4 cup of the milk, then . . .Heat milk in a double boiler to a temperature just below boiling. Add the gelatin, sugar, and a pinch of salt, and stir until everything is dissolved.
- Beat the egg yolks until they're frothy Blend a small amount of milk mixture into egg yolks (so they won't curdle). Gradually add the yolks to the milk mixture in the double boiler, stirring constantly. Continue cooking and stirring until custard begins to thicken.
- Set aside and cool to room temperature. When cool, add yogurt and vanilla.
- Refrigerate the mixture for a few hours or overnight.
- When you're ready to freeze the yogurt, beat the egg whites until they form soft peaks. Gently fold them into the chilled yogurt mixture.
- Add to your ice cream maker and freeze according to the manufacturer's directions.
Nutrition Facts : Calories 147.9, Fat 2.3, SaturatedFat 1.2, Cholesterol 47.3, Sodium 81, Carbohydrate 23.6, Sugar 21.8, Protein 6.6
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
HOMEMADE YOGURT
I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.
Provided by Dee514
Categories < 15 Mins
Time 15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- Bring milk to just a boil and then set aside to cool.
- Cool just enough not to bite the finger to touch, (about 120°F).
- Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
- Mix well by stirring the starter in, and cover.
- Completely cover the bowl with towels top and bottom to maintain an even temperature.
- Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
- Refrigerate for 8 hours before serving.
- To store, keep in refrigerator.
- If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
Nutrition Facts : Calories 148.8, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 104.9, Carbohydrate 11.7, Sugar 12.3, Protein 7.7
VANILLA YOGURT
Smooth, thick, & creamy with only a little bit of that yogurt tang and a easy-peasy to turn into Greek style yogurt, too! Most of the time is spent on heating/chilling & you can be taking care of other things like errands, a quick hockey game, laundry, or even watching tv.
Provided by Coraniaid
Categories Breakfast
Time 6h30m
Yield 4 pints, 16 serving(s)
Number Of Ingredients 5
Steps:
- Place 4 pint glass canning jars (lids & rings, too) into your canning pot with about an inch of water. Cover and boil for 10 minutes. Turn heat off & leave to sit until you are ready to use jars.
- Pour 1/2 gallon of milk into heavy bottomed stock pot & heat to 185°-190°F.
- Measure out sugar & scrape vanilla bean into it. Stir well.
- Remove milk from heat & place entire pot into sink of cold water. Add sugar/vanilla bean/vanilla extract & stir. Cool to 120°F.
- Add 1/2 cup starter yogurt & stir thoroughly so there are no little clumps of yogurt.
- Remove jars from canner & add milk.
- Add lids & rings to jars and place back into canner.
- Fill with 1 gallon of the hottest tap water you can get and place back on stove at the warm setting. Let sit for 3 hours.
- Place yogurt into refrigerator for 3 hours.
- Enjoy or place strainer & cheesecloth over an empty bowl & allow yogurt to strain for 1-2 hours in refrigerator & place yogurt back into jar for thicker Greek style yogurt.
Nutrition Facts : Calories 104, Fat 4.2, SaturatedFat 2.4, Cholesterol 13.2, Sodium 56.1, Carbohydrate 12.5, Sugar 12.8, Protein 4.1
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