Homemade Thick Creamy Yogurt Food

HOMEMADE SOY YOGURT

Steps:

• If using the oven for incubation, preheat it at the lowest temperature for 5 - 10 minutes.
• Place the milk in a saucepan and bring to a boil.
• Turn off and let it cool down to about 42C / 108F.
• Open the probiotic capsules and sprinkle the powder onto the milk.
• Whisk and stir until all powder is dissolved.
• Pour the milk into clean pots and screw the lids on.
• Tun off the oven and turn the light on (if it has a light bulb).
• Place the yogurt pots in the oven or leave them in a warm (above 30C / 86F) undisturbed place.
• Leave to ferment for about 8 hours.
• The yogurt will be set by this time.
• Transfer to the refrigerator.
• Save 1/2 cup [120ml] of yogurt from this batch for the next one as starter, i.e. you don't need the capsules again for the next batch. You can use the yogurt from the last batch for each subsequent batches.
• To serve, you may whisk the yogurt a little for a creamier texture and add sugar, maple syrup or other sweeteners of choice. You may add fruits as natural sweeteners.

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.

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.

HOMEMADE YOGURT (THICK & CREAMY)

Steps:

• Heat milk to 175 to 185 degrees F and hold it at that temperature for 15-30 minutes.
• Allow to cool to 110 degrees F and skim off scalded layer. Pour into a quart sized clean Mason jar.
• Stir in 1/4 cup yogurt or starter until well combined.
• Put a lid on the jar, wrap the jar in a large towel and place it in the oven with the light on or one of the other culturing methods listed in the notes section below.
• Keep warm at 110 degrees F for 6 to 8 hours or until firm.
• Remove 1/4-1/2 cup yogurt and set aside (or freeze) for your next batch of yogurt.
• Move yogurt to the fridge and store for up to 14 days.

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.

THICK, CREAMY HOMEMADE YOGURT

Steps:

• Bring the milk to 190 degrees over medium heat, remove from the heat and allow the milk to cool to 110 degrees, this takes from 30-45 minutes in my kitchen most of the time. Stir in the yogurt. Pour through a strainer into a pitcher and pour into jars.
• Place in the dehydrator for 10 hours at 105 degrees. Alternatively, the yogurt can be finished in a yogurt maker for 8 hours. (Process according to the manufacturer's directions.) At the end of the warming time, chill in the refrigerator until ready to eat.
• If your jars have a little bit of whey (or watery liquid) in the top, just stir it into the finished yogurt right before eating. Sweeten to taste with honey, maple syrup, fruit jams or jellies. I like to add a tiny splash of vanilla extract as well. Enjoy!
• * You really do not need more yogurt than a tablespoon per quart of milk. The more yogurt you add, the more tangy the resulting yogurt will be. Additional yogurt won't thicken the yogurt more, it will simply affect the flavor.

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.

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.

HOMEMADE STRAINED YOGURT (GREEK YOGURT)

Steps:

• Put the strainer over a large bowl. The bottom of the strainer shouldn't be touching the bottom of the bowl.
• Place the nut bag in the strainer. Pour yogurt into it. (Alternatively, line the strainer with two layers of cheesecloth or muslin, pour yogurt over them and bring the sides of the layers together and make a bundle.)
• Place a weight like a mortar on the bag or bundle. This will help the straining process.
• Put them together in the refrigerator and let them sit there overnight. Yogurt will drip its excessive liquid into the bowl. To make a creamy strained yogurt, also known as Greek yogurt, let it sit in the refrigerator. for 8-10 hours. To make super thick yogurt, also known as labneh or yogurt cheese, let it sit for 24-48 hours.
• Store it in a jar or another container in the refrigerator for up to 3 weeks.

HOW TO MAKE THICK RICH GREEK YOGURT

Steps:

• In a sauce pan heat milk to 110 degrees. Have oven preheating to 110 degrees at the same time.
• When milk is heated add yogurt and whisk well.
• Cover mixture and place into a second container, cover that as well, or wrap with a towel . Turn oven OFF and place covered mixture in and allow to sit for 8 to 10 hours.
• After 8 to 10 hours remove from oven.
• Place strainer over a saucepan and pour in yogurt -- as it is in the strainer and over a saucepan place in fridge and allow to strain for several hours. When done transfer to bowl ,stir and serve.
• Suggestion: A great way to serve this is with a dollop of honey and some finely chopped walnuts.

HOMEMADE CREAMY GREEK YOGURT

Steps:

• Pour 2 tablespoons of milk* into a small dish and set aside. In a heavy bottomed pan or a double boiler set a candy thermometer or instant read thermometer, pour in the balance of the milk and heat over medium heat. Stir constantly; watching it closely so you don't burn the milk.
• Heat the milk to 180º F, stirring constantly, watch don't allow it to boil. Once reached 180º F, immediately remove the pot from the stove and carefully pour the hot milk into a glass mixing bowl or ceramic (not metal) bowl, even a deep casserole dish would work.
• Place the dish on a cooling rack, UNCOVERED and allow the milk to cool to between 105° and 110°. In the middle of summer, this took about 45 minutes. Make sure leave the dish/bowl uncovered, allowing for the good bacteria to expand.
• Once it's close to the 110-105° turn your oven to it's warm or "proof" setting if you have it, or heat to 150º.
• Combine 2 tablespoons of reserved milk and 2-3 level tablespoons of plain yogurt and stir to combine. I used 2 1/2 tablespoons of yogurt. Make sure yogurt is plain and has live and active cultures in it! I used Noosa plain yogurt. Resist the urge to add more than 3 tablespoons of yogurt, see notes in blog post.
• As soon as your milk has cooled to 110-105º, using a non-metal spatula or wooden spoon, stir in your milk/yogurt starter mixture into the milk. Stir well until combined. Note | a film might develop while your milk cools, just stir it in.
• Place the lid on your bowl (or cover with plastic wrap), carefully wrap the covered bowl of yogurt mixture in a heavy tea towel or I used an old clean bath towel and place the towel wrapped, covered dish in the oven.
• IMPORTANT STEP...turn your oven off, but turn the oven lights ON. The heat from the light of the oven should be enough to keep the dish warm enough to permit the yogurt-making process (i.e. bacterial process). Leave the yogurt alone for 7-8 hours or overnight.
• TIP | Make sure that your towel isn't near the oven lights. Try to not disturb the yogurt during it's bacterial phase!
• In the morning, carefully take your dish out of the oven, unwrap the towel and remove the lid, check to see whether the milk has turned into yogurt, it should be thick and creamy, especially if you used whole milk. If your batch hasn't quite thickened, return to the oven and check in an hour.
• If just want regular yogurt, you can stop at this stage, just stir and refrigerate, it may develop a little watery liquid, that can just be poured off before serving, but if you are going for creamy, dreamy, thick Greek yogurt, move on to the next step.
• Refrigerate the yogurt (without stirring) for at least 3 or more hours until completely cooled and further thickened.
• Then line a large mesh strainer with 4 layers of dampened cheesecloth (I wet mine, then squeezed it out with my hands and laid it in a cross pattern, setting the lined strainer in a bowl large enough to allow the strainer to drain and not sit on the bottom of the bowl.
• Refrigerate for one hour, then pour the liquid that has puddled in the bottom out, discard. Return the strainer, yogurt and bowl to the refrigerator for one more hour (if desired), strain the liquid again and your yogurt will be done! Spoon or pour your yogurt into a container (makes about 32 oz; reuse a clean yogurt container or a glass container fitted with a lid).
• TIP | If you think you might make additional batches of homemade yogurt, reserve 2-3 tablespoons of your yogurt as a starter for your next batch. Keep tightly covered in the fridge until ready to use. Refrigerate for up to 6-10 days.

GREEK YOGURT IN THE INSTANT POT- THICK & CREAMY

Steps:

• Pour the cold milk into a COLD Instant Pot panPlace the lid on the pot.
• Press the Yogurt button on the Instant Pot Pressure Cooker and then the "Adjust" button until the display says "boil"When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say "Yogt."*You can remove the lid immediately. There is no need to wait for pressure to come down. The yogurt making process does not require the machine to come up to pressure.
• Stir the milk and using a digital thermometer, check the temperature of the milk.You are trying to get the milks temperature up to at least 180 F°. I like to get it up to 181-185 F°. (The first time I made it, it didn't set up real well and I am sure it was because I wasn't patient enough to wait for it to get up to temperature). If is not 180 degrees, you will need to do another boil. It may take a few boil sessions to get it up to temperature.(There will be hot spots so stirring prior to taking the temperature, will give a more accurate reading).*If you can't reach 180 F degrees after two cycles, hit Sauté and then adjust to low and whisk continuously (scraping the bottom too), until you get to 180 degrees. (I like to get to 181-185 F° ).It helps to give your milk a whisk halfway into the boil cycle (and again later on, if you remember).
• Remove the cooking pot from the Instant Pot Pressure Cooker and allow the milk to cool down to 110 F°Sit the pot on a cooling rack where air can circulate around it. If I am in a hurry, I like to fill the sink with cold water and place the pot in the sink. (Be careful not to get any water in it). Remember to always stir the milk prior to taking the temperature.When the temperature reaches 110 degrees, you are ready to add your yogurt starter.
• Get a little bowl and take about a cup of the milk from Instant Pot and whisk in the starter, mixing well. Pour this mixture back into the potIf you want to add a sugar (which I never do) and/or vanilla, now is the time to do so. Stir well.
• Place the cooking pot back into the Instant Pot.Make sure you dry off the pot before placing it back in the Instant Pot, if you had it in the sink with water.
• Push the Yogurt Button, the display will show 8:00(This is 8 hours). If you prefer a tarter yogurt, adjust the time to a longer time. I usually set mine at 20-24 hours.
• Pour the yogurt into a strainer or Nut BagThis is the nut milk bag. Place a big bowl underneath the strainer or bag to catch the whey that will drip out.
• If you use a nut milk bag, you can make a knot in the string and hang it from a cabinet knob. Let it sit and drain until you get the consistency you like. This will take a few hours. If it is not a hot day, I just leave it out on the counter. If it is hot in your kitchen, you can let it strain in the refrigerator.
• You can save the whey and use it in smoothies, salad dressings, etc for added probiotic nutrition.Make sure you label the jar you put it in. You don't want someone thinking this is lemonade or some other beverage. There will usually be a few quarts of whey left over.
• Place the yogurt into single one cup jars, or other glass containersI like using these 2 cup glass jars with plastic lids.These jars are great to store just about anything in (dried herbs, nuts, bulk seeds, etc).

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!

THICK, CREAMY COCONUT YOGURT RECIPE

Steps:

• Place the Aroy-d canned coconut milk in the fridge overnight or in the freezer for 30 minutes prior to opening. Chilling the coconut milk allows the cream content to set firm at the top allowing easy separation from the fluid coconut water at the bottom.
• Open the cans and spoon only the thick, white coconut cream into your glass yogurt making jar. The bottom quarter of the can will be clear coconut water which is not required in the recipe. Don't throw it away though-coconut water is wonderful added to smoothies, chia puddings & curries. Store the coconut water in the fridge for 2-3 days or freeze for several months
• Add the starter culture or probiotic and sugar or honey and stir it in. The chilled coconut cream is quite thick so does not stir easily. Don't worry.
• Put the lid firmly on the glass yogurt jar and place the jar into your yogurt maker.
• Pour water slowly into the base. (The water must not be filled over the 'tall line' indicated on the inside wall of the maker). Then place the cover lid on top.
• Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press 'confirm' to begin incubation.
• When complete, switch the maker off and place the jar in the fridge for at least 6hours to chill and set.
• Once chilled, the coconut yogurt will be firm. It may have a small amount of separated coconut water and appear 'cracked' in places-this is normal.
• Once stirred it will aerate and become creamy. *Note: The coconut water may continue to separate in the fridge. Just stir before using to incorporate.
• Return to the fridge or serve and enjoy