Easy Homemade Yogurt Food

HOW TO MAKE HOMEMADE YOGURT

Steps:

• Pour the milk into a large glass, microwave-safe bowl.
• Heat the milk in the microwave on high for 10 minutes. Using an instant read thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute increments until the temperature has reached 180 degrees fahrenheit.
• Remove the milk and let it cool to 112-115 degrees fahrenheit. This process can be sped up by using an ice water bath.
• Pour 1 cup of the milk into a small glass. Sprinkle the packet of yogurt starter on top and thoroughly mix it in.
• Pour the small glass of milk back into the large bowl and stir to combine.
• Fill the glass jars of the yogurt maker. Set the timer for 7-9 hours. The longer you leave the yogurt, the firmer and more tangy it will become. More beneficial bacteria are also produced with a longer incubation time.
• Once the incubation is complete, remove the glass jars and refrigerate.
• Before serving, you can add any toppings, such as fruit and granola.

HOMEMADE FROZEN YOGURT RECIPE

Steps:

• Place the yogurt, honey and vanilla in your food processor's bowl.
• Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy. You can also whisk by hand, but do so for several minutes until smooth and fluffy.
• Using a spatula, transfer the mixture to a square 9-inch glass baking dish. Cover with cling wrap, and freeze for 45 minutes.
• Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again.
• Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
• When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
• If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 30 minutes before serving, to allow it to soften.

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.

HOW TO MAKE FRESH HOMEMADE YOGURT

Steps:

• Heat milk over medium heat until it boils. Stir occasionally.
• Reduce the heat once it boils and let it simmer for 15-20 minutes. This will help you get a thicker yogurt. Remove from heat and let it completely.
• There are two methods we can apply to understand the right temperature of the milk before making yogurt. First method is old-fashioned (moms) method: After letting it cool down for a while, dip your finger into the pot. If you can count until 5 when your finger is inside, the temperature is okay to make yogurt. Second is with a thermometer: Let the hot milk cool down. It is ready when you see 40C/110F on the thermometer.
• Put 4 tablespoon yogurt in a bowl. This is the starter. Pour about ½ cup milk into this and mix. This is to heat the yogurt a bit. Pour this mixture into the milk and gently mix it.
• Put the lid ajar and place the pot at a place in your home which has the least air circulation. Alternatively, you can keep it in the oven(off). Cover the pot well with a large and thick kitchen towel or a small blanket. Let it sit for 2-3 hours (in summer) or 4-5 hours (in winter).
• After this time, remove the kitchen towel and the lid. Let the pot sit there until it cools down completely. Then transfer it into the refrigerator and chill overnight before eating.

HOMEMADE YOGURT

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.

20 GREEK YOGURT RECIPES (YOGURT PARFAITS & MORE!)

Steps:

• Mix the Greek yogurt, 1 tablespoon maple syrup, and the vanilla.
• Defrost the strawberries in the microwave, keeping the juice that releases as they thaw (optional if using frozen). Stir together with the fresh berries, 1 teaspoon maple syrup, and 1 pinch cinnamon.
• In each glass, layer 1/2 cup yogurt, a sprinkle berries and granola, 1/2 cup yogurt, and another sprinkle berries and granola. Serve immediately. Make ahead instructions: You can also store for up to 4 days, but the granola becomes soggy. If you're making for make ahead breakfasts, layer it without the granola and add it right before serving.

EASY HOMEMADE YOGURT

Steps:

• Pasteurize milk - Required for raw milk, optional for pasteurized milkSwoosh some water in the pot and pour it out (don't dry the pot)Swooshing some water to coat the bottom and sides before adding the milk helps create a layer of separation and thus makes the pot more non-stick. This is especially important if using a clay pot on a gas stove without a diffuser.Pour milk into pot & bring to a simmer (~180°F) over low to medium low heatIf you see simmer bubbles, that is hot enough, and easier than using a thermometer. You can stir occasionally if you want, but you don't have to. Especially if you're using a low heat, there should be no reason to stir. If you feel milk is sticking to walls of the pot while heating, turn the heat down.You can remove the pot from the stove at this point, however, some prefer to simmer the milk for 10-20 minutes. This concentrates the milk a bit and results in a thicker and more flavorful yogurt. Do not use a microwave to heat the milk.Cool milkIf you want to cool the milk off quickly, do a high pour and pour the milk back and forth between two containers a few times. This also helps if you are using non-homogenized milk or raw milk (the fat layer will not separate out as much on the yogurt surface)The temperature of the milk must be below 115°F. Anything above 115°F will kill bacteria in the starter. A thermometer works, but if you use it, don't let it just sit in the pot. The yogurt will turn out better if it doesn't have prolonged contact with stainless. I prefer "the pinky test" -- if you can hold your pinky in the milk for 8 seconds comfortably, then the temperature of the milk is fine. This step could take anywhere from 15-30 minutes.If it's winter, try not to let the milk cool all the way down to room temperature. Starting the yogurt culturing process off at 115°F instead of 75°F gives it a bit of a needed boost.
• Inoculate (add the yogurt culture starter to the milk)If you are reculturing an existing yogurt, get the starter from the bottom thickest part of the original yogurt. This is the most probiotic dense part.Some inoculate in the same container the milk was heated in. Some transfer to another container for quicker cooling or other reasons.Thoroughly mix starter and milk. Ratio: ~1 T. starter/ 1 cup milk. The starter can be added directly to the milk or if you find you are getting a lumpy yogurt product, try this. First make sure your starter is "smooth". If necessary stir it a bit. Then pour a little bit of milk into the starter and mix; then add this mixture to the rest of the milk and briefly stir.Some like to set yogurt in a few small bowls instead of one large bowl. When you spoon yogurt from a large bowl, you disturb the yogurt and cause it to break and release whey.
• Incubate (let it ferment)Cover culture. If culture can culture at room temperature, let sit on the counter. If culture needs heat, it must be kept between 110°F-115°F.Jar must not be disturbed by any jiggling or additional stirring. This reduces firmness.Incubation ranges from about 5-12 hours depending on many factors - season, yogurt, heat, amount of starter used. If you keep things consistent, incubation time will be relatively consistent. When nearing the end of the suspected incubation time, check the yogurt every hour by gently tilting the jar gently. If the yogurt moves away from the side of the jar in one mass, it is finished. You can continue to ferment a bit longer depending on the taste you desire. If clear liquid forms, you've gone too far.
• ServeTake what's needed, do not disturb the rest. Yogurt will break more.Yogurt is at its prime right now. Very fresh, sweet and alive. It is easiest to digest at this point.
• StoreRefrigerate tightly covered. Refrigeration tends to smooth and set (thicken) the yogurt.Refrigeration causes your yogurt to slowly loose prana (life force) and probiotics. After a few days yogurt will become more sour. Refrigeration slows, but does not stop, the fermentation process. Store in the coldest part of the refrigerator. For best freshness, make smaller batches more often. People who make yogurt everyday let it sit out on the counter and do not refrigerate.

EASY HOMEMADE FROZEN YOGURT RECIPE

Steps:

• Combine the frozen strawberries, banana, yogurt, orange extract (or vanilla extract), honey, sugar, and corn syrup in the bowl of a food processor fitted with a blade or a heavy duty blender.
• Blend until everything is combined into a creamy smoothie-like mixture. Taste, and if you like it sweeter add a bit more honey.
• Transfer the mixture to a freezer safe container and smooth the surface. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming. Freeze for at least 6 hours or overnight.
• To serve, allow the frozen yogurt to sit at room temperature for a few minutes just until soft enough to scoop. Scoop the amount you need (long, shallow pulls or strokes will produce better scoops). Enjoy!

EASY HOMEMADE LOW-FAT YOGURT

Steps:

• Heat oven to the lowest temperature. Mine goes as low as 170.
• Whisk in the milk the dry milk and gelatin if using.
• Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
• Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
• Remove about 2 cups from the bowl and stir in the yogurt.
• Stir the yogurt/milk mixture into the warm milk.
• Cover with a clean towel and put in the oven. Turn the oven light on.
• Let sit without stirring for 6-8 hours. I usually go to bed at this point.
• After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
• To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
• Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.

HOMEMADE YOGURT

Steps:

• Pour 2 cups of water into a sealable 1 quart container, and stir in the yogurt until dissolved. Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12 to 15 hours. I use a gas oven (turned off), or even a heating pad. Refrigerate, until chilled before serving.

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.

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.