Creamy 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 YOGURT FLUFF

Steps:

• Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add yogurt and vanilla; stir with wire whisk until well blended. Pour evenly into 5 individual dessert dishes.
• Refrigerate 30 minutes or until firm.

YOGURT CREAM AND BERRIES

Steps:

• First, pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. It should be nice and thick.Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least three or four hours.When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Now, you can either not stir the mixture and have small visible bits of brown sugar in the finished product or you can whisk the mixture until smooth. This is how I like it. Stirred or not, spoon the yogurt mixture over the berries or fruit. Repeat the layers once, ending with berries on top.Now take this heavenly, creamy substance and indulge. You won't be sorry you did.

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.

COOL 'N CREAMY YOGURT PIE

Steps:

• Spoon yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.
• Spoon into crust.
• Freeze 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator.

CREAMY VANILLA FROZEN YOGURT

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

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 YOGURT PORRIDGE

Steps:

• Tip 200ml water into a small non-stick pan and stir in porridge oats.
• Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.)
• Stir in yogurt - or swirl in half and top with the rest. Serve plain or with one of our toppings (see 'goes well with').