TRADITIONAL HOMEMADE YOGURT
Making creamy, rich homemade yogurt is easier than you think (and cheaper than buying it at the store). Enjoy it within 2 weeks.
Provided by ChefJackie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 12h20m
Yield 8
Number Of Ingredients 2
Steps:
- Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).
- Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.
- Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.
- Move the jars to a refrigerator to cool.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 11.7 g, Cholesterol 26.4 mg, Fat 8.4 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 104.6 mg, Sugar 11.7 g
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
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.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
HOMEMADE YOGURT
Yogurt is fun to make, and requires no extra machine for culturing. A cooler works well for incubation.
Provided by Terese
Categories Sides
Time 9h
Yield 1 gallon
Number Of Ingredients 6
Steps:
- Heat milk in a heavy pot, to 190° F.
- Cool to 130° F (110-130° is OK)
- While milk is cooling, measure up sugar (reserving 2 Tbsp for later) and vanilla. Set aside.
- Mix together the remaining sugar, and pectin power in a small pot; whisk in cold water and mix well until dissolved. Set aside.
- In a small bowl, set aside the yogurt culture needed.
- When milk has reached 130° F, add sugar and vanilla, and stir for 2 minutes until dissolved.
- Bring the pot of pectin mixture to a full rolling boil. Keep boiling for 1 minute.
- In a thin stream, pour the pectin mixture into the milk, stirring well while pouring.
- Add yogurt. Keep stirring well for 2 more minutes.
- Pour into clean jars through a strainer.
- Place jars in a cooler, then pour very warm water into cooler (130°F) until it reaches the lids of the jars.
- Close the lid of the cooler, and keep the temperature at 110-130° for 6-8 hours, or until your preferred tartness has been reached.
- Place jars in refrigerator to cool down.
HOMEMADE YOGURT IN A COOLER!
This is the easiest way to make homemade yogurt! It will be nice and thick like Greek yogurt because of the added powdered milk. You can also warm the milk in the microwave. Just stir it every couple of minutes until it reaches 185 degrees F.
Provided by dirndlfrau
Categories Breakfast
Time 6h20m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 3
Steps:
- In a medium saucepan over medium heat, warm milk to 185 degrees, stirring constantly to prevent sticking.
- Add dry milk to warmed milk and whisk until dissolved.
- Place pan in a large bowl with ice water and cool milk down to 110 degrees.
- Place 3 T yogurt in a small bowl and mix with about 1/2 cup of warm milk.
- Pour pan of warm milk into a one quart jar, then add yogurt mixture.
- Partially fill a 1 gallon drink cooler with 110 degree water (I use one with the spout in the lid, but any small cooler will work).
- Place jar in cooler and make sure the water comes up to just below the lid.
- Cover cooler and place in a warm, sunny spot in your yard for 6-8 hours! The sun will help the yogurt stay nice and warm while it incubates.
- Refridgerate and enjoy!
Nutrition Facts : Calories 111.5, Fat 6.2, SaturatedFat 3.9, Cholesterol 23.4, Sodium 84.6, Carbohydrate 8.3, Sugar 3.3, Protein 5.8
HOMEMADE YOGURT
Provided by Megan O. Steintrager
Categories Milk/Cream Breakfast Brunch Vegetarian Yogurt Healthy Boil Candy Thermometer
Yield Makes about 4 cups
Number Of Ingredients 8
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.
HOMEMADE YOGURT
Provided by Food Network Kitchen
Time 7h25m
Yield about 2 quarts
Number Of Ingredients 7
Steps:
- Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture.
- Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside.
- Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching.
- Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.)
- Remove the yogurt from the cooler and refrigerate until cold, about 2 hours.
- For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours.
- Honey-Nut
- Mix in honey and toasted sliced almonds.
- Ambrosia
- Mix in chopped mandarin oranges and toasted coconut flakes.
- Banana Split
- Mix in sliced bananas and chocolate syrup.
More about "homemade yogurt in a cooler food"
HOW TO MAKE YOGURT: A STEP-BY-STEP GUIDE | FOOD NETWORK
From foodnetwork.com
Estimated Reading Time 3 mins
THE CHEERFUL AGRARIAN: MAKING HOMEMADE YOGURT IN A …
From thecheerfulagrarian.blogspot.com
Estimated Reading Time 4 mins
HOMEMADE YOGURT IN MASON JARS – FOOD IN JARS
From foodinjars.com
Estimated Reading Time 4 mins
HOW TO MAKE HOMEMADE YOGURT - THE FOOD UNTOLD
From thefooduntold.com
HOMEMADE YOGURT IN SEVEN EASY STEPS - HOMEMADE …
From homemade-baby-food-recipes.com
HOW TO MAKE YOGURT AT HOME - KATH EATS REAL FOOD
From katheats.com
Reviews 32Estimated Reading Time 6 minsServings 2Total Time 45 mins
- Place your jars, whisk and lids in a pot and fill with a few inches of water. Cover and heat to boiling for about 10 minutes.
HOW TO MAKE YOGURT | FOODTASIA
From foodtasia.com
Estimated Reading Time 3 mins
- Heat milk to 185°F in a heavy-bottomed pan over medium heat, stirring regularly to prevent scorching.
HOW TO MAKE YOGURT | THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
4.6/5 (10)Estimated Reading Time 7 mins
- Optional: To prevent jars rattling, place small dishrag in bottom of pot before you set the jars inside
- Bring water to a boil and simmer until milk in jars have reached 180-185 degrees F or until a “skin” forms on top of milk
HOW TO MAKE YOGURT: EASY STREAMLINED HOMEMADE YOGURT RECIPE
From healthygreensavvy.com
Servings 4Total Time 6 hrs 40 minsCategory Healthy Food & Easy RecipesCalories 148 per serving
- Pour milk into your stockpot. I make 6 quarts at a time, but you could do 4 or 2 or 1, or even less.
- Heat over medium heat, stirring occasionally till your thermometer reads between 160°-180°. I usually heat to 180°, holding my thermometer in for a minute to re-sterilize it and any milk stuck to it.
- Pour a little of your heated milk into each glass jar to allow them to warm slowly and minimize the likelihood of breakage, especially on cold winter mornings. Fill each jar, leaving at least an inch from the top and cover loosely with the metal lid (not the ring). You can hang your thermometer in the space between the jar and the edge of the lid. Keep the thermometer in the milk rather than put it on the counter so it doesn't pick up bacteria.
- Allow milk to cool to 100-110.° This usually takes a couple hours in our house, slightly less in wintertime. You can make it cool faster by leaving the tops off more, but then you risk dust and such getting in. You can also place jars outside to cool or submerge them in cold water if you're in a hurry, but jars are more likely to break from extreme temperature change. I prefer to just let them sit on the counter. They'll cool faster if they're further apart. Set a timer to check them after an hour and periodically after that so you come back when the milk's hit the target temperature. You'll soon get a sense for how long it takes for your milk to cool. It's helpful but not critical to let your starter yogurt warm up on the counter a half hour before you'll be adding it.
YOGURT WITH MILK POWDER AT HOME WITHOUT ... - NIGERIAN FOOD TV
From nigerianfoodtv.com
4.4/5 (7)Estimated Reading Time 5 minsServings 4Total Time 6 hrs 5 mins
- Pour the milk powder or powdererd milk into a a large container; add a cup of the hot water and mix well until dissolved. Then add the remaining water and stir well.
- Seal the container tightly and keep in a warm place for 8 to 12 hrs so that yogurt can set properly.
HOMEMADE YOGURT RECIPE - REAL FOOD REAL DEALS
From realfoodrealdeals.com
Reviews 20Category Side DishServings 2Total Time 12 hrs 25 mins
HOW TO MAKE YOGURT - AN EASY WAY TO MAKE HOMEMADE YOGURT
From diynatural.com
Estimated Reading Time 6 mins
MAKING YOGURT- COOLER METHOD ⋆ HEALTH, HOME, & HAPPINESS
From healthhomeandhappiness.com
Reviews 24Estimated Reading Time 3 mins
HOW TO MAKE HOMEMADE GREEK YOGURT IN A COOLER - DAY TO DAY ...
From daytodayadventures.com
Estimated Reading Time 5 mins
HOMEMADE YOGURT
From appleprairiefarm.com
Estimated Reading Time 1 min
HOW I AM MAKING YOGURT RIGHT NOW: THE COOLER METHOD ...
From nourishingdays.com
Estimated Reading Time 3 mins
HOW TO MAKE YOGURT WITHOUT A YOGURT MAKER - FAMILY FOCUS BLOG
From familyfocusblog.com
Cuisine AmericanTotal Time 8 hrs 10 minsServings 12Calories 148 per serving
EASY HOMEMADE YOGURT - THE TABLE UNDERGROUND
From thetableunderground.com
Estimated Reading Time 7 mins
HOW TO MAKE YOGURT AT HOME (SECRETS, TIPS, METHODS)
From organicbiomama.com
Estimated Reading Time 7 mins
HOMEMADE YOGURT RECIPE – REGULAR & “GREEK STYLE ...
From churnyourown.com
Estimated Reading Time 5 mins
THE FRUGAL GIRL’S HOMEMADE YOGURT
From thenonconsumeradvocate.com
Estimated Reading Time 7 mins
HOW TO MAKE HOMEMADE YOGURT - THE FRUGAL GIRL
From thefrugalgirl.com
Estimated Reading Time 7 mins
EASY MASON JAR YOGURT RECIPE - THE JOINT PAIN DIETITIAN
From foodmedicine101.com
Servings 4Calories 243 per servingCategory Breakfast, Snack
HOMEMADE YOGURT: A HOTBED OF PROBIOTICS FOR BETTER GUT HEALTH
From tracidmitchell.com
Estimated Reading Time 5 mins
HOW TO MAKE VIETNAMESE YOGURT (HOMEMADE YOGURT RECIPE) | FOOD
From food.amerikanki.com
5/5 (14)Servings 156
HOMEMADE YOGURT - HUMOROUS HOMEMAKING - FUN WITH FOOD
From humoroushomemaking.com
Reviews 64Estimated Reading Time 7 mins
MAKING HOMEMADE YOGURT IN A STYROFOAM COOLER | COOKING ...
From cookingsimplefood.wordpress.com
Estimated Reading Time 5 mins
HOMEMADE YOGURT: TASTY, HEALTHY, AND INEXPENSIVE - GRIT ...
From grit.com
HOW TO MAKE SIMPLE YOGURT AT HOME
From learnwith-us.com
HOW TO MAKE YOGURT AT HOME | METRO.STYLE
From metro.style
HOW TO MAKE HOMEMADE YOGURT WITH EXPIRING YOGURT
From delishably.com
QUICK BREAKFAST RECIPES: 5 YOGURT-BASED ... - FOOD.NDTV.COM
From food.ndtv.com
HOW LONG WILL IT LAST? KEEPING FOOD IN THE COOLER - THE ...
From blog.preparedpantry.com
HOMEMADE YOGURT “THE EASY WAY” - COOKING GOD'S WAY
From cookinggodsway.com
HOW LONG DOES HOMEMADE YOGURT LAST? - AMANDEY YOGURT
From amandeyogurt.com
HOMEMADE YOGURT IN A COOLER! RECIPE - FOOD.COM | RECIPE ...
From in.pinterest.com
HOMEMADE YOGURT IN A COOLER! RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE YOGURT, FERMENTATION STAGE GOT TOO HOT - GENERAL ...
From chowhound.com
HOMEMADE YOGURT - CARBON FREE FAMILY
From carbonfreefamily.com
HOMEMADE YOGURT, READY TO PACK IN A LUNCH, MADE IN A ...
From pinterest.com
HOMEMADE YOGURT IN A COOLER RECIPES
From tfrecipes.com
2 EASY WAYS TO MAKE HOMEMADE YOGURT - WHOLEMADE HOMESTEAD
From wholemadehomestead.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love