Thick Creamy Homemade Yogurt Food

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 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 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 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.