I would like to know how to make my own yogurt.
Linda from Stony Creek, NY
Go to bean-sprouts.com how to make greek yogurt, easy great stuff, no special things needed. The only change I made is letting it strain for a bit less time to make it creamer. I use fruits and agave nectar to sweeten! Yum. (08/18/2008)
I start with about 3/4 gal of milk. Bring to a boil. Let cool to lukewarm. Dip out about 1 1/2 cup of the warm milk and mix with about 8 oz. of plain yogurt, use a mixer on low speed. Then pour it all back into the warm milk. Put a top on the pot and wrap with two big towels. Let sit out for at least six hours. Then refrigerate. (08/18/2008)
By Karen L.
Easy, easy - I've been doing this for years. This takes two quart-sized yogurt containers, and some plain yogurt - just about 1/2 cup - this is your starter. Make sure it mentions live and active cultures on the label.
Slowly take 2 quarts of milk to just the boiling point. Take off the burner, let cool until it's just cool enough to stick your finger in without burning it. Divide the "starter" yogurt up in the 2 containers, and pour in the milk, dividing equally.
Place the containers, carefully, in a small cooler with hot water up to about 2 inches from the rims. Again, just cool enough to put your finger in without burning it. Be careful not to splash the water into the yogurt, and don't place lids on the containers. Close the lid on the cooler and don't peek or move it for 8-10 hours. Lift out, dry off, snap on lids and refrigerate! That's it! Then, eat all but 1/2 cup, and you can make your next batch. You've got your own starter. (08/18/2008)
Creamiest Homemade Yogurt
Fill a clean one quart container (I use the large yogurt containers) with 2 cups water. Stir in the plain yogurt, (then stir in the cream), then the powdered milk. Then add the rest of the water. Stir once more.
I then place the container in a large (popcorn) bowl lined with an old electric heating pad. I turn the heating pad to low. I cover the bowl with a kitchen towel. Let it sit there for about 12 - 14 hrs (depends how firm you like your yogurt). Then remove the container from the bowl and chill in the refrigerator for at least 2 hrs before serving.
To serve, stir yogurt to make sure it mixes well. Then you can add sugar, Splenda, flavoring (lemon, strawberry, vanilla extract, etc.) and food coloring to make it look like store bought yogurt. This is so rich and creamy I can only eat about a half a cup at a time. It is very, very good though.
You can use this recipe of plain yogurt as a starter for the next batch so you never again have to buy store bought yogurt.
Lots of good recipes here, but I remember using a little yogurt maker and just adding milk and the plain yogurt. Of course you can make yogurt with several of the methods here, but if you are looking for "easy" get a maker with the little glass jars. I'll bet you could find one at a garage sale, but if you are going to use it a lot, just buy one at Wal-mart or something. The poster with the yogurt in the quart jar has the right idea, but the temperaturre is quite important. (08/18/2008)
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