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
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.
Nutrition Facts : Calories 151 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
HOMEMADE THICK VANILLA YOGURT
I was introduced to making yogurt at home by Mrs. Lakhani's excellent Indian Recipes for a Healthy Heart. After much experimenting and many of my own tweaks, I have come up with a very thick yogurt that always gets raves.
Provided by Ed Vector
Categories Breakfast
Time 6h30m
Yield 1 flat
Number Of Ingredients 5
Steps:
- Make sure all of your cooking implements are very clean before you start. You will be using a medium sized pot, a large pyrex (or other non-metal) bowl, and some measuring tools and stirrers. It also helps to have a thermometer. I usually pour boiling water over them.
- Stir the agave into the milk, and put it on the stove at medium heat.
- Slowly add the milk powder to the milk, stirring constantly so as to avoid scalding.
- Add the vanilla and stir well right before the milk reaches the boiling point.
- When the milk just begins to bubble, or alternately, when it hits 210 degrees F (just below boiling), remove it from the heat and transfer to a non-metal bowl (something with thick sides works best).
- Let the milk sit until it's just cool enough to hold your finger in for fifteen seconds (or until it hits 105 degrees F).
- Your 1/4 cup of yogurt (starter) should be at room temperature. Add enough of the milk to your starter to mix it into a thin liquid, and add this back to the milk, making sure it's stirred in very well.
- Put plastic wrap over the bowl, wrap it in a small towel, and place it somewhere warm where it won't be disturbed (I use a rice cooker on the warm setting).
- Let it sit for 6-12 hours, making sure not to peek or otherwise move the bowl. The time will vary depending on how warm it is where the yogurt is left to ferment, but as a rule, warmer spots will take less time and cooler spots will take more, but leaving the yogurt anywhere warmer than 110 degrees should be avoided, as it may kill the active cultures. For me, nine hours works best.
- When it has finished fermenting, the plastic will puff out and your yogurt will be sitting in a yellowish syrup. This is just the whey, and it is up to you whether or not you want to drain it off. Place the yogurt in the fridge and let it get cold before serving.
- Reduce the milk powder to 3 tbsp and omit the agave and vanilla for plain yogurt that can be used in recipes.
Nutrition Facts : Calories 641.1, Fat 4.8, SaturatedFat 3.1, Cholesterol 36.6, Sodium 850.7, Carbohydrate 82.6, Sugar 27.9, Protein 57.4
VANILLA YOGURT (HOMEMADE)
I am submitting this as a recipe assuming you have made yogurt, have a yogurt maker or: there are several recipes here at 'Zaar describing "how to make" Yogurt. This makes a mild, smooth vanilla yogurt great plain, with fruit, cereals or grains. (time does not include chilling time)
Provided by princess buttercup
Categories Sauces
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Set 1/2 yogurt starter out to warm to room temperature.
- Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). Cool the milk (to a "barely warm"/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well.
- Stir in yogurt starter (do not whip but mix very well!).
- "Cook" the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.
HOMEMADE VANILLA YOGURT
Homemade yogurt with a vanilla flavor.
Provided by reemlarki
Categories 100+ Everyday Cooking Recipes
Time 8h10m
Yield 8
Number Of Ingredients 4
Steps:
- Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
- Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
- Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 51.8 mg, Sugar 9.3 g
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.
HOMEMADE VANILLA YOGURT
Use this homemade yogurt plain for general cooking or make it vanilla add zip it up for eating. Serve plain or add fresh fruit or spoonful of jelly/jam to sweeten. Makes great smoothies.
Provided by Shea Wilson
Categories Everyday Cooking
Time 9h15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 175 degrees F (80 degrees C). Turn off oven when temperature is reached.
- Combine water and milk powder in a saucepan over medium heat. Cook until an instant-read thermometer inserted into the mixture reads 115 degrees F (46 degrees C), 5 to 7 minutes.
- Stir plain yogurt into the milk-water mixture. Add sugar and vanilla extract. Pour mixture into 2 clean, oven-proof containers. Place in the preheated oven until tart and as thick as heavy cream, about 8 hours. Reheat oven to 175 degrees F (80 degrees C) every 1 to 2 hours, or as needed, to keep yogurt at a temperature of about 115 degrees F (46 degrees C).
- Cover yogurt and refrigerate until cooled and thickened to desired consistency, 1 to 3 hours.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 44.1 g, Cholesterol 10.9 mg, Fat 0.6 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 285.2 mg, Sugar 44.1 g
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