Recipe For Homemade Yogurt Food

JAMIE OLIVER'S HOMEMADE YOGURT

Steps:

• Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
• Place in the fridge to chill; it will keep for 1 week.

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.

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.

HOMEMADE YOGURT

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 YOGURT

Steps:

• Combine milk and half and half in a saucepan. Bring to a boil over low heat. Remove from heat and transfer to a clean bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk.
• Cover bowl with plastic, then wrap well with heavy towels or a blanket. Set aside in a warm place for 6 to 8 hours, or longer according to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator.

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 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.

HOMEMADE YOGURT IN THE OVEN

Steps:

• Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
• Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
• Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
• Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

VANILLA YOGURT (HOMEMADE)

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.

YOGURT, HOMEMADE, FROM GOOD EATS, ALTON BROWN

Steps:

• Place yogurt in a bowl and bring to room temperature.
• Heat milk, dry milk and honey to 120 degrees; pour into a very clean container that will be used to make the yogurt.
• It should cool back to 115 degrees.
• Whisk 1 Cup hot milk into 1/2 Cup room temperature yogurt.
• Add yogurt mixture back to warm milk.
• Wrap container with a heating pad and set on low or medium low.
• Be sure to have the pad wrapped around your container so that the heat is evenly distributed around the container.
• Place inside a stock pot.
• Monitor the temperature of the liquid, your target is 115 degrees (perfect temperature for fementing yogurt) and adjust heating pad accordingly.
• If it gets above 120 degrees you'll kill the active cultures, so use a temp alarm if you have one!
• You can also do this on the heating element of your electric coffee maker, but it doesn't provide the heat as evenly as the heating pad and must be insulated with an oven mitt to prevent overheating.
• Allow to sit for 3-9 hrs depending on the consistency that you disire.
• The longer it sits the firmer it gets.

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 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.

HOMEMADE YOGURT

Steps:

• In a heavy-bottomed 4-quart saucepan, heat milk, stirring frequently over medium heat, to 185 degrees. Remove from heat, and let cool to 110 degrees.
• Place yogurt in a medium bowl. Using a whisk, gradually stir in cooled milk, about 1/2 cup at a time, stirring until smooth between additions. Cover the bowl with plastic wrap, poking two or three holes for ventilation. Transfer to a warm place (about 90 degrees), and let sit until milk begins to thicken around the edges and the yogurt is set, about 5 hours.
• Place bowl in refrigerator until completely chilled. Reserve at least 1/4 cup of this yogurt to begin next batch.

HOMEMADE VANILLA YOGURT

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.

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.