RE: Homemade Yogurt Recipe
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 temp is quite important.
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RE: Homemade Yogurt Recipe
Creamiest Homemade Yogurt
Ingredients:
· 3 cups powdered milk
· 4 cups water
· 1 box heavy cream (*1/2 pint)
· 1 Tablespoon plain yogurt (this will act the starter)
· food flavoring like vanilla extract, etc. (optional)
· food coloring (optional)
Directions:
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.
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RE: Homemade Yogurt Recipe
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Post By Monica (Guest Post)
(08/18/2008)
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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" 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.
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RE: Homemade Yogurt Recipe
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Post By Karen Lawson (Guest Post)
(08/18/2008)
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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 refridgerate.
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RE: Homemade Yogurt Recipe
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! Yummmmm
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Request: Homemade Yogurt Recipe
Is there a simple recipe for making real yogurt?
Mary from Minot
Answers:
RE: Homemade Yogurt Recipe
You can buy yogurt makers. My Mom made her own plain yogurt for years, she just used some from the last batch as her starter. (04/08/2008)
By michawnpita
RE: Homemade Yogurt Recipe
You need to start with a brand of yogurt that you like. You need one tablespoon of PLAIN unflavored yogurt. The finished product will taste like the one you are starting with.
- 1. Heat 1 quart of milk (skim, reduced fat, or whole milk -- your choice)
- 2. Bring up to 115° and remove pan from stove.
- 3. Stir in 1 Tablespoon of yogurt.
- 4. Pour into container or bowl and cover.
- 5. In warm weather you can set this in your oven (away from cool breezes and air conditioning) or in cold weather you can put it in your crock pot on "warm" overnight.
- 6. Yogurt should be ready in 12 to 24 hours.
- 7. Keep a tablespoon of this yogurt for your next batch.
If you add more than 1 tablespoon to the milk, it will thicken faster, but you don't really need to. Experiment.
Add fruit and sweetener if you like, or you can add a spoon full of fruit jam to 6 oz. for a sweet snack if you like it.
Some commercial yogurts are more tangy than others so pick the one you like the best before you make your own! (04/09/2008)
By Deborah W
RE: Homemade Yogurt Recipe
The best yogurt widely sold in the US is Stonyfield, with excellent live cultures, if you don't want to or can't buy cultures. But Kefir (pronounced keh-fear, though some say Kiefer) needs no heating. I make mine using powdered skim milk, and it's ready in 24 hours at room temp. All you need are grains, very small culture clumps which are reused each time. Two Australian websites have full directions and a guide to people all over giving away their surplus grains for postage or a bit more. Like yogurt, Kefir is an acquired taste, but delicious. The stuff sold in stores is OK, but homemade is tastier. (04/14/2008)
By peseta
RE: Homemade Yogurt Recipe
My husband has it down to a science. Our daughter gave us a styrofoam shipping carton. She works at a lab and they receive refrigerated supplies all the time. Any styrofoam cooler would work. We put in some more styrofoam to insulate it further, since it's pretty large. Jim warms the milk to skin temperature (think baby bottle) and gets out eight pint jars for his gallon of milk. He puts a couple of teaspoons of plain yogurt in each jar and adds the warmed milk and stirs it up. With lids on tight, they go into the cooler. He tucks clean rags in all around them and puts the top on the cooler. He puts a weight on it to close it tightly. In four to five hours we have eight pints of yogurt, and it is so good! Our first starter yogurt was from the grocery store, but now he uses some from the previous batch. (05/03/2008)
By coreenhart
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Request: Homemade Yogurt Recipe
Does anyone know how to make homemade yogurt. I was told it was easy and cheap. With a family of 8 we go through a lot of yogurt.
Debbi from Brownstown MI
Answers:
RE: Homemade Yogurt Recipe
IMPORTANT NOTE: liquid acidophilus & bifidus is MUCH better than the powdered kind! And the price is about the same. If you can't find any starter, use a few tablespoons of PLAIN yogurt (the kind with LIVE CULTURES!) to start your yogurt
* Yogurt needs a culture "starter" just like sourdough bread.
You will never have the thick creamy kind they sell in the store (because they add thickeners) To get the thickest yogurt, you will need to use WHOLE MILK. (not skim or 2%!) If your yogurt is not as thick as you'd like, use it for smoothies, or for the Indian recipe below.
As an option you can add powdered milk to your recipe. The good bacteria like the natural milk sugar in the powered milk & this makes them culture better & faster, PLUS the powdered milk can help to naturally thicken the yogurt.
If you don't have a "yogurt maker" to keep the yogurt temperature just right. After mixing the milk with the culture, put the mixture on top of your water heater. This is just the right temperature for the culture to "grow" & turn the milk to yogurt.
IMPORTANT: MAKE SURE ALL utensils, pans, lids & containers are CLEAN, CLEAN, CLEAN. In fact, they should be sterilized by putting them through the dishwasher & using HOT water to wash them with, You want to grow GOOD bacteria, NOT bad bacteria! Never use plastic. Only use stainless steel, glass or ceramic when making yogurt. AFTER the yogurt is done BEING cultured & it's going into the fridge, THEN & only then CAN you use plastic to store it in.
---------> RECIPES <---------
MANGO DRINK:
Take mango puree (available at East Indian specialty stores) or Take a bag of frozen or a fresh mango, peal, remove seed & blend mango in a blender until smooth. You can also add a bit of honey or sugar if you like (about half to one teaspoon)
Mix equal portions of mango puree & home made yogurt together & pour over ICE in a tall clear glass with straw.
This is just the tastiest drink you will ever have! They serve it in Indian Restaurants in Seattle. and we JUST LOVE IT!
*** another option: instead of using mango puree, use frozen concentrated orange juice. Or even better, use pineapple, orange, papaya, or any another frozen blend. Add frozen concentrate to yogurt, & you will need no sugar. YUMMY!
* you can also add a bit of real vanilla to any of these yogurt recipes
SWEET CINNAMON SPICE YOGURT
This is a way to sweeten any plain yogurt without using sugar or honey:
Simply add to taste a bit of cinnamon & a handful of raisons to plain yogurt. Let sit overnight in the fridge until the raisins plump up.
Stir well & eat. You may need to add a bit more plain yogurt if it's to sweet or more raising & wait longer of it's not sweet enough once you get the recipe right, it's SIMPLY HEAVEN! .... AND no sugar!!!
(01/31/2007)
By Cyinda
RE: Homemade Yogurt Recipe
HOMEMADE YOGURT (Plain, yet UTTERLY delicious)
Yield: 1 quart
- 1/4 c cold water
- 1 1/4 tsp powdered gelatin, unflavored
- 2/3 c nonfat dry milk powder
(or 1 1/3 c instant dry milk granules)
- 2 Tbsp yogurt start (reserved or Dannon Yogurt)
- 1/2 can evaporated canned milk
(not sweetened condensed)
- Lukewarm water
- Sweetener (optional)
Preheat your oven to 275°F. Sprinkle gelatin
over the cold water and heat to dissolve
(see tips at end of post). Meanwhile, in a
wide-mouth mason jar, combine the remaining
ingredients (except water) with an immersion
blender (right in the jar) pulse to smooth
slurry. Add the reserved gelatin and water,
until jar is full. Cover the jar with lid
and ring; lightly shake. Turn OVEN OFF, with
oven light; culture yogurt in the oven,
covering with a tea towel (up to 8-10 hours,
or culture overnight). Chill.
Per Serving: 57 Calories; 2g Fat (32.0% calories
from fat); 4g Protein; 6g Carbohydrate; 0g Dietary
Fiber; 9mg Cholesterol; 60mg Sodium. Exchanges:
0 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other
Carbohydrates.
Tips & Techniques
Dissolving Gelatin: Sprinkle over 1/4 cup COLD
water, in a small heatproof bowl (don't stir or
it will clump). Let it soften for 3 minutes
(aka: Bloom & Dissolve). MICROWAVE uncovered at
100% power (for 10 seconds, at a time) watch so
it doesn't boil, discarding if it does (warming
a total 30-45 seconds).
Mason Jar: An immersion blender fits nicely
through a wide-mouth jar. For a narrow-mouth jar,
use a hand mixer, fitted with just one beater.
Yogurt Start: Begin with a commercial yogurt for
the "initial" start, there after you can use a
reserved amount of the FRESH YOGURT recipe (best
if replenished within 2 weeks).
Creamier Yogurt: This is a spoon-able style
yogurt. For a creamier yogurt, use 1/4 tsp less
gelatin next time.
Sweetener: Add 1 Tbsp corn syrup (I add 1 tsp
Splenda instead, but you could try Stevia®).
Vanilla Extract: If you'd like a vanilla flavoring,
add 1 tsp. Vanilla. (Cooks brand has pure extract
vanilla powdered, which won't darken the yogurt).
Culturing: I culture overnight, setting the timer
and posting a note to REMIND myself! You can
culture easily for 10-12 hours, without any danger
of spoiling (the lactic acid attacks the perishable
protein during fermentation) yet a distinct
possibility beyond
(02/02/2007)
By Peggy
RE: Homemade Yogurt Recipe
I don't know how cheap or easy it is now, I do know that my Mom made yogurt all the time when we were kids. She had a yogurt maker, that held something like 6 glass jars and lids, it would heat up the yogurt enough to get the little active cultures perking, then she would put it in the fridge. I do remember that she always save some of the last batch to make the first one.
If you go through a lot of yogurt, then you would know that buying it on sale and in bulk is good, there usually is a good few weeks on the exp. date on yogurts, go further back in the case and you'll usually find even longer dates. AND you can buy plain or vanilla and throw in your own jams and such. I remember not really liking the taste of plain yogurt when growing up, but nothing tasted better than yogurt with honey drizzled over it, the honey would sort firm up, it was awesome!
Either or, good for you for eating it, that's good stuff for you! As long as you are getting the lower sugar ones, I looked at a small 6 oz. Yoplait last night, 27 grams of sugar! (02/02/2007)
By michawnpita
RE: Homemade Yogurt Recipe
I have a very old family recipe. I use whole milk, four liters. Put milk into large pot and bring milk to a boil slowly. Once milk is boiling take pot off heat and put a tablespoon of plain yogurt into warm milk. I wrap pot into beach towel and let milk cool off. It will takes a few hours. Now the milk will have changed to yogurt. good luck. (02/02/2007)
By Cucumberlady
RE: Homemade Yogurt Recipe
INGREDIENTS:
- 4 cups water, divided
- 1 1/2 tablespoons plain yogurt with active cultures
- 1 3/4 cups dry milk powder
DIRECTIONS:
Pour 2 cups of water into a blender container, and spin the yogurt until dissolved. add in powdered milk until completely blended. Fill with remaining water, and blend it around for a few seconds Pour into 2 or 3 canning jars with lids and set in a warm place for 12 to 15 hours. I use a heating pad with a plastic cooler bag over the top of the jars, overnight. Refrigerate, until chilled before serving.
(02/02/2007)
By Terry
RE: Homemade Yogurt Recipe
EASY-AS YOGURT, no thermometer needed
1 cup non-fat milk powder
1 liter water (sorry, we don't have quarts in NZ)
3 tablespoons sugar
2 tablespoons bought yogurt (may be frozen)
Clean container with a lid - plastic is fine, slightly larger than 1 litre.
Mix sugar with a little hot water to dissolve, then top up to 1 liter with cold water, add milk powder and whisk to blend. Gently stir in yogurt and incubate. Time for this will vary - it takes 6 hours in my electric yogurt maker but can take up to 12 hours in the hot water cupboard. Refrigerate when yogurt is set (tip the container slightly and it will jiggle rather than pour)
I use an electric yogurt maker, but putting it in a warm place undisturbed (hot water cupboard, oven, warmed cooler chest) works well too. This makes thick, yummy yogurt that's not too sweet. If you want it even thicker, replace some non-fat milk powder with full fat milk powder, or simply add more than 1 cup of non-fat powder. You can use honey to sweeten or sweetener, or add vanilla. My children don't like the fruit in bought yogurt, but are happy to eat large quantities of this, particularly when it's mixed with a few tsp of lemon honey (also called lemon curd or lemon cheese).
Reserve half a cup of yogurt for your next batch, or you can freeze commercial yogurt into ice cubes and use two cubes per batch.
Tips for the beginner; if your yogurt fails to set, you can add more 'starter' to it and try again, if it gets a thick gritty layer on the top or the bottom, it has had too much heat and has curdled. It tastes okay but the texture is peculiar, although it's fine for baking with.(b)(/b) (02/04/2007)
By Kate, NZ
RE: Homemade Yogurt Recipe
I just saw a cool yogurt maker machine in the Home Hardware flyer (I'm in canada) for 11 dollars. I'm sure they are also available in the U.S although maybe another store. (02/04/2007)
By kgurrl
RE: Homemade Yogurt Recipe
If you use Long Life UHT milk you can skip the first step and simply heat it to 110F, as it is already sterile. I then incubate it in a wide mouthed vacuum flask which I have preheated with boiling water. After 7 hours it's done. (07/28/2007)
By Rob
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Request: Homemade Yogurt Recipes
I lost my recipes in a move! I am looking for homemade yogurt recipes.
Thanks in advance!
Goldey
Answers:
Recipe
Mix 1 1/3 cups dry milk with water in a big glass jar to make a quart of milk. Add a few spoonfuls of yogurt and stir. Put on lid and put in a warm place 2 to 8 hours (such as overnight). Then you have yogurt. (09/08/2005)
By rabbithorns
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Article: Homemade Yogurt Recipes
Yogurt takes a little bit of time to make. Not actual "working on it" time but time for it to sit and culture. Yogurt is a cultured product, much like cheese. It is a very easy and economical to make.
Before you begin there are a few things to make sure you have on hand and a few things to know and understand about the process. Most of what you need you will be able to find in the grocery store.
You need to begin with "starter yogurt". Starter yogurt is yogurt that has been made with active live cultures; this is the friendly bacteria that will turn your milk into yogurt. You can buy a small container of yogurt at the grocery to use for this purpose. Make sure that the container says "Made with live cultures" or something of this nature. You want to buy plain yogurt, not flavored. Each time you make yogurt you will need some starter. You can use your own starter, but over time it looses its potency and your yogurt will not turn out. So I always begin with store bought yogurt. You can freeze your starter yogurt in ice cube trays so that it is convenient to have on hand.
As far as tools for making yogurt go, you will need a thermometer. A candy thermometer bought from the grocery store will work just fine. You will need a large pot to heat up your milk and then something to incubate your yogurt for about 12 hours. The temperature of the yogurt must stay between 90 and 110 degrees during this incubation time.
There are a variety of ways of maintaining this temperature. If you have a gas stove, putting your yogurt in the stove and leaving the pilot light on may be enough. Make sure you have a thermometer in the oven so you can keep an eye on the temperatures. If you have a stove that you can set at around 100 degrees, this works also. Another method that works is to use a small styrofoam ice chest. While you are making the yogurt fill up the ice chest with hot tap water. Right before you set the jars in the ice chest empty the water, place filled jars in the ice chest, and fill with 110 degree water up to the bottom edge of the lids. Put the cover on and place a blanket over this. After about 4 hours check to make sure the water is still the right temperature (between 90-110 degrees). If the water is cooling down, dump half of it out and replace with 110 degree water and cover again. Check every 1 &frac; hours or so to make sure the water is staying warm. If the temperature of your yogurt gets to high or to low then it will kill the culture. So it is important that during the incubation period that your temperature stays between 90 and 110 degrees.
Here is my easy and tasty homemade yogurt recipe
Homemade Yogurt - 8 cups milk, cow or goat (I raise Nubian goats and use my own goat's milk most often, but have made lots of yogurt with cow's milk from the store)
- 1/3 cup powdered milk (this is optional but will make a thicker yogurt)
- 1/4 cup pure maple syrup, optional for sweetened yogurt
- 1/2 cup starter yogurt
Before you begin wash 2 - quart sized canning jars. If you want to use 4- pint sized jars instead that would be fine too. Have the metal rings and lids ready to cover the jars when you are done.
Pour your milk into a large cooking pot. Heat the milk up to 185 degrees. Allow the milk to cool down to 110 degrees. The cooling can take a long time. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir. The temperature drops fairly quickly this way, so make sure to have your thermometer handy to keep checking.
After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well. Pour this mixture into your ready and waiting jars. Put the lids on and put them into what ever place you are planning to incubate and culture them. Leave them there for 10 to 12 hours. Try not to disturb the jars to much. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold. Usually 12 to 24 hours. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day.
If you would like flavored yogurt you add fresh cut up fruit or a little bit of flavored jam when you are serving your yogurt.
About the author: Crystal Miller is a mother of 8 children and enjoys her God given role as wife, homemaker and mother! She has a homemaking and country living web site called The Family Homestead http://www.thefamilyhomestead.com and has a free monthly newsletter called Homestead Happenings. You will find sign up information on her website. Copyright: Crystal Miller, 2004
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