Creamy Homemade Yogurt Food

CREAMY YOGURT

Steps:

• Fit a medium, heavy-bottomed pot with a candy or deep-fry thermometer. Add milk to pot and place over medium heat. Cook until thermometer reads 180°F, about 10 minutes. Remove from heat and let milk cool to 115°F, about 25 minutes.
• Place yogurt in a small bowl. Add ½ cup cooled milk and whisk until smooth. Add yogurt mixture to pot and whisk to combine. Cover pot with a lid and place in an unheated oven with light on until thickened, at least 6 hours and up to overnight.
• Transfer yogurt to resealable jars; refrigerate, covered, for up to 1 week.
• For thicker yogurt: Line a fine-mesh strainer with a double layer of cheesecloth and set over a large bowl. Pour yogurt into strainer and refrigerate until desired thickness is reached, at least 3 hours and up to overnight. Discard any liquid in bowl. Transfer strained yogurt to resealable jars; refrigerate, covered, for up to 1 week.

CREAMY HOMEMADE YOGURT

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.

THICK & CREAMY HOMEMADE YOGURT

Steps:

• 1. Put one quart of milk into a clean pot and heat slowly on medium heat until the temperature reaches 180°F. 2. Stir the milk from time to time to keep the bottom from scorching, the purpose in heating the milk to this temperature is to kill any bacteria that might be present and interfere with the yogurt making culture. You do not want to breed bad bacteria in your yogurt! 3. Once you reach 180°F, turn the heat off and allow to cool to 80°F. I like to cover mine with a clean cotton towel while it cools so no critters can get in. 4. You can use a yogurt starter, or store-bought yogurt to make your yogurt. 5. If you use a starter culture, then follow the instructions on the package. 6. If you use store-bought yogurt as your starter, make sure it contains Lactobacillus Acidophilus, Streptococcus Thermophilus, and Lactobacillus Bulgaricus. It must not contain Bifidus/Bifidum bacteria. It should also be free from any additives, artificial colors, or artificial flavors. The culture must be active, it cannot be pasteurized after the cultures were added. 7. Add the starter to the milk and stir well (if you want thick yogurt, then this is when you would add the gelatin too). 8. Pour into a large clean glass container. 9. Cover the jar with a clean cloth or paper towel. 10. Place into your dehydrator and set the temp to 110°F. 11. Leave in the dehydrator, undisturbed, for 24 hours. 12. When it has been in there for 24 hours, remove and let cool on your countertop. 13. Then place in the fridge for another 8 hours, undisturbed. Do not mess with it, or it will not set up properly. 14. Stir and enjoy!

HOMEMADE THICK CREAMY YOGURT

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.

CREAMY CURRY DIP

Steps:

• In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator.
• Serve dip with your favorite assorted vegetables.

CREAMY HOMEMADE YOGURT

Steps:

• 1. It would be good to make this on a stay-at-home day. Some people ferment their yogurt during the night, perhaps using a yogurt maker or crockpot. But I start mine in the morning and keep an eye on it periodically throughout the day. The idea is to let it ferment at about 100 degrees for several hours. Do the way that works best for you.
• 2. Warm the quart of milk gently in 2 quart (or so) pot until it reaches 180-190 degrees. Take off any skin that formed over the top. Set it aside now to cool to 100 degrees. The idea of heating was to kill any bad bacteria or enzymes that might prohibit the good bacteria growth.
• 3. While it is cooling, start heating up your large pot with enough water to not quite cover your jars. I usually fill it up half way. Why the large pot? Because the large the amount of water it sits in, the longer it will take to cool off and the less frequently you have to check on it. YOU ONLY NEED TO HEAT IT TO 100 DEGREES! This does not take as long as you might think.
• 4. So, your large pot is heating up and you milk is cooled down. Now add your yogurt 'starter' and whisk it into the milk. If you are using gelatin, add it to a small amount of cold water. Let sit for a minute then mix it into the milk and whisk. I like our yogurt to be on the thick side so I do add a little. I have done it without and it is fine, just more runny. Whatever your personal preference.
• 5. Pour the milk mixture into your clean canning/mason jars. Leave a little room at the top for expansion. Put lids on tight and set them into their water baths. Make sure the water does not go over the lids. Your work here is done! Now it is just a matter of maintenance. You must check the water ever hour or two (depending on the warmth in your home, you will get a feel for it.) and try your best to keep it around 100 degrees. I usually put the burner on under it every 2 hours, setting my timer for 3 minutes. If it gets over 110, you are in danger of killing the good bacteria that is fermenting your milk into yogurt. Once it gets to 92-95, then I know its time to reheat.
• 6. Leave it for anywhere from 6-12 hours! The longer it sits, the sharper the taste and the thicker it becomes. I usually end up in the middle, from 7-9 hours before taking it out, letting it come close to room temperature, then putting them in the fridge. I have a batch brewing right now while I write this. And some garlic potato rosemary bread rising. And will take the dog to the groomer soon. You see, it does not really tie you down as long as you can check on it every couple of hours. I could use the oven , but it does not go below 170 and I am a little nervous about keeping it in there. (out of site-out of mind). Anyway, mix in some fresh fruit and enjoy a healthy snack or breakfast!

EASY HOMEMADE YOGURT

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.

AUTHENTIC HOMEMADE YOGURT

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.