Diy Fresh Yogurt Food

DIY FRESH YOGURT

Steps:

• Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
• Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
• After the fermentation is complete, refrigerate overnight.

FRESH FRUIT WITH GREEK YOGURT DIP/DRESSING

Steps:

• In a small bowl - combine yogurt, lemon juice, sugar (or honey), and vanilla.
• Mix well, then store in the fridge.
• NOTE: This will coat up to 8-10 cups of fruit if used as a dressing.

HOW TO MAKE CURD | DAHI RECIPE

Steps:

• Rinse a pot well. This reduces the chances of milk solids getting stuck to the bottom.
• Pour milk and bring it to boil on a medium to low flame.
• To get thick curd, once it comes to a boil simmer the milk for 15 mins on a very low flame.
• Keep stirring in between else the milk will get burnt and smell bad.
• Simmering step is to get a very thick curd. You can skip this if you are ok to have a moderately thick yogurt.
• Allow the milk to cool down.
• If you are intending to use a curd culture that has come down to room temperature, then allow the boiled milk to come down to luke warm temp.
• But if you are using the culture directly from the fridge, then the temperature of the milk must be mildly warmer than the luke warm.
• Immerse your clean finger in the milk and check.
• Add a tsp of curd to the warm milk and stir well. You will have to experiment with the amount of starter to use.
• In India, my mother uses less than half tsp for 1 liter milk as it is not homogenized milk. But in Singapore I use about 1 tbsp or even more for 1 liter. It depends on the milk, climate and starter.
• Cover & move the bowl to a warm place.
• Allow it to set for 6 to 10 hrs depending on the climate.
• If you wish to set the curd well, you can break a red chili and drop it in the milk. it is optional and does not make the dahi or curd spicy or hot.
• If you live in a cold place, then keep it in a casserole or thermocol box or oven with the light on.
• Next if you intend to make curd in small bowls, check the step by step instructions after the recipe card.
• When the curd is set, move it to refrigerator.
• Ensure your sealing ring and instant pot are clean and are free from any kind of strong flavors from the previous cooking. Pour 1 cup water to the steel insert of your instant pot.
• Pour 4 cups of milk to a stainless steel bowl. Place a trivet and then place the bowl of milk over it. Do not cover the bowl.
• Secure the instant pot with the lid and position the steam release value to sealing. Press pressure cook button and set the timer to "zero".
• The Instant pot beeps when it is done. Let the pressure release naturally. Carefully remove the bowl and let the milk cool down to warm temperature.
• When the milk is warm, place your clean finger to ensure it is not too hot. It must be warm. Stir in half teaspoon yogurt and place the bowl back on the trivet in the instant pot. The pot should not be too hot.
• If you live in a cold region or during winters, you may turn on instant pot & press the yogurt button. But during other times, you don't need to turn on the instant pot at all. I usually place the bowl in the instant pot without turning it on. The residual heat from the previous cooking will be enough to set the curd.
• It will take 6 to 8 hours for the curd to set well. Remove the bowl and place it in refrigerator.

HOMEMADE YOGURT

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

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.

FRESH YOGURT

Steps:

• Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
• Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
• After the fermentation is complete, refrigerate overnight.

HOMEMADE GREEK YOGURT

Steps:

• Pour milk into a large sauce pot over medium-high heat.
• Heat the milk, stirring occasionally, until it reaches 180 degrees.
• Remove from heat and cool to between 110-120 degrees, still stirring occasionally.
• Once the temperature reaches that range, add the yogurt and milk powder.
• Whisk until smooth and then pour into a bowl with a lid.
• Wrap in thick kitchen towels and place in a preheated oven. (You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm).
• Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem).
• Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any).
• Drain for about an hour or two depending on how dry you like your yogurt.
• Place in a lidded storage container and keep in the fridge for up to a week.

HOMEMADE YOGURT

Steps:

• combine liquid milk and powdered milk in a pot, put on stove at medium setting.
• preheat oven or toaster oven to "warm" setting (100-150 degrees F).
• once milk threatens to boil over, remove from stove and cool (in ice bath if desired) so that the pan is not too hot to the touch.
• combine milk and yogurt in a very clean tupperware container, cover container.
• set container in pre-heated oven, leave for about 6 hours.
• your yogurt should be nice and thick-- now store it in the fridge for up to two weeks.
• NOTE: The ideal incubation temperature is 115 degrees F, plus or minus 10. Instead of a warm oven, you can use a sunny outdoor spot during summertime. In winter, you can set the container by a radiator or wood stove. Recently I have found the crockpot is a reliable heat source. Simply place water in your crockpot, filling the pot about halfway. Then place the covered yogurt container inside the crockpot, making sure the water does not enter the yogurt. You can then use a thermometer to monitor the water temperature, and adjust your crockpot during the incubation period to maintain ideal temperature.

HOMEMADE YOGURT

Steps:

• Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
• Prepare an ice bath, filling a large bowl or sink with ice.
• Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
• Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
• If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
• If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
• Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency-longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
• Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
• Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.