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Making your own yogurt is amazingly easy, and it is very good. Taking it another step and making Greek yogurt or yummy cheese is just as easy.
Now the starter. You can buy yogurt cultures from most places that sell cheese making supplies. One on line source is Lehmans.com I have never used purchased cultures. I make yogurt with my favorite store bought yogurt, or with yogurt I've made myself. It is vital that this be all-natural yogurt with live cultures and NO thickeners like gelatin. You can use store bought Greek yogurt if you like.
Pour the milk into a medium sized saucepan. Over medium high heat, bring it to 100 degrees F. If you don't have a cooking thermometer, this is about as warm as you make a baby's bottle. Temperature is important - if it is not warm enough, it won't work; if it is too hot, it will kill the cultures.
Once it is the right temperature, stir in the yogurt, combining thoroughly.
Now you have to keep the mixture warm for at least 8 hours. In hot summer weather, just put it somewhere where it won't be disturbed. Temperatures in the 80's will be good, in the 90's perfect. In cooler weather, try the top of your refrigerator or hot water heater, or inside an oven with a pilot light. I have heard that some people have success by wrapping the container in some kitchen towels and putting it on top of a heating pad on the lowest setting, with a few layers of towel between the pad and the bowl.
Put the warm milk and yogurt in a very clean container with a lid. Wrap it is a kitchen towel to keep as much warmth in as you can. Put it in your chosen spot. Leave it without disturbing at all (don't peek!) for at least 8 hours. After 8 hours, check and see how thick it is.
Now to make Greek yogurt or yo-cheese: they do make special strainers for doing this. I have two, and they work really well. Mine look just like the little baskets used as strainers in coffee makers. If you don't have any, use cheesecloth. You can try lining a colander with a few layers of it. Put your yogurt in this, put the colander in a bowl to catch the liquid, cover the yogurt, and let it drain until it is as thick as you want, 1/2 hour or more. You can also line a bowl with the cheesecloth, put the yogurt in, draw up the edges of the cheesecloth, tie it up like a money bag, and hang it over the bowl.
For Greek yogurt, check the thickness after 1/2 hour.
For yo-cheese, you will have to let it drain for several hours until the yogurt is very thick, like cream cheese. It will taste very similar to cream cheese, and can be used very effectively in place of cream cheese. Or try mixing in a little garlic and/or onion powder and some herbs. Oh so good! In the Middle East, when they have yo-cheese that is getting a bit old and dry, they roll it into small balls, like a large olive, then put it in some olive oil that has been flavored with garlic and herbs. This freshens it beautifully. Take the cheese balls out of the oil, drain well, and serve with crackers or veggies.
All yogurt and yo-cheese has to be refrigerated after it is done.
As a thrifty benefit, take all the whey you have drained off of your yogurt and use it to make bread. It makes a delicious, slightly sour loaf. Try toasting it and spreading it with yo-cheese!
Source: A life time of making yogurt.
By Free2B from North Royalton, OH
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).
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.
I have always been intimidated to make yogurt. Not ANYMORE. For thick and creamy yogurt!
Take 1 qt wide mouth mason jar. Put in 3/4 milk in your jar and shove it into the microwave and heat until just under boiling (however, IF it boils a little bit then it's ok!). Sit it on your cabinet or stovetop and let it cool to lukewarm.
Recipes in both Metric and U.S. measurements . . .
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I made a batch of yogurt and took a container to my sort-of shut in neighbor, she CAN get out but rarely does. She called in a couple of days and asked if she could pay me for some more yogurt. I made a batch and took it all over to her. She came to my house (first time I had ever seen her outside!) and was all smiles.
She's a very prim and proper lady and had a hard time telling me this but felt she should so that it may help other people. She said the reason she hardly ever got out was that she had such terrible flatulence she couldn't be around anybody. She stopped going to church and dropped out of her ladies club and just stayed at home alone UNTIL she ate my yogurt! All I can figure is that something in the active culture in the starter container of yogurt I purchased helped with the problem. Whatever helped was greatly appreciated by this very kind and gentle lady who had suffered for years.
I'm going to order a Salton yogurt maker for her, buy the starter, and give her my recipes so she won't need to depend on me. I don't know why it worked but am just grateful I could have a part in helping. How about that!
This is probably obvious and common knowledge to everybody but I just discovered this. You can make your own flavored yogurts by buying the largest cheapest container of plain yogurt and adding fruit preserve to it. It really cuts down on the cost (and sugar if you choose).
I add about 1 tbsp of strawberry preserve (or any other flavors you want) to 1 cup of plain yogurt. I use Smuckers low sugar preserves to cut down on sugar even more. My husband likes it sweeter so we add one packet of sugar (or splenda if you choose) to his.
Try this and you'll never buy pre-mix expensive yogurt again! :)
I would strongly suggest that you not get grape preserves. Grape preserve, we have found, does not mix well with yogurt or oatmeal. Strawberry seems to be wonderful. I will try peach and apricot next!
Regular or Greek yogurt can be made inexpensively using your crockpot at home. This page features a recipe with step by step instructions showing you how to make yogurt in a crockpot.
Warm milk till it is comfortable temperature (45-50 degrees C or 100 degrees F). Dissolve 1 teaspoon leftover yogurt as starter in 500 ml. (2 cups) milk. Leave in warm place overnight. In the morning, it will be ready. Store in the refrigerator. For thick yogurt, add a teaspoon of milk powder.
By paramjeet from Mohali
When I get near the bottom of my container of plain regular or Greek yogurt, I add milk, stir, place covered in hot water, and let the milk develop for a few hours into a new container of yogurt. Chill.
This is a guide about making yogurt without milk. For lactose intolerant people, finding a dairy-free yogurt alternative can be helpful. While it possible to make dairy free yogurt, the process is a little different.
This page contains Greek yogurt recipes. Greek style yogurt has recently become very popular. Greek yogurt is traditionally made from sheep's milk, but cow's milk can be used. Because it is strained, it is a thicker, creamier yogurt than you may be used to. Making your own can possibly save you money, but will surely guarantee the quality of the ingredients used.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I have just started making my own yogurt and have been looking at different recipes and was wondering why you put in powdered milk? Does it make it creamier or set better or something else? Thanks.
The powdered milk does help it thicken and set better. I use Fage Greek as a starter for mine and warm my milk in the microwave before putting it in my yogurt maker. Cindy
Twice now I have made flavoured yoghurt and it has gone like slimy and one plain didn't set after leaving it all night. Please help.
By Eileen from Qld, Miles
The only thing I can think of is that you added the flavor when you added the starter culture and before setting it out to thicken. That would interfere with the fermenting process of making the yogurt. You have to add the flavors after the yogurt is made, and then refrigerate.
Would anyone have a recipe for homemade yogurt made with skim milk powder, Knox plain gelatin, and water? It is then left overnight in an oven that has been preheated to 200 and then turned off.
I used to make it, but lost the recipe so I don't know what quantities I need.
By Katie Genereux from Sault Ste Marie, Ontario, Canada
To make my homemade yogurt I purchased a yogurt maker from Amazon.com
The first time I made the yogurt it didn't solidify properly and was very runny. But the second time that I made it while mixing it on the stove I added 2 tablespoons of corn starch and it came out perfect.
I make mine from powdered milk.
I have made yogurt many times, for many years. It takes 1tablespoon of yogurt, per 1 cup of milk. I would make the powdered milk like the directions say, then use a cup of it per tbsp of yogurt. I use to use gelatin, but I don't anymore. The gelatin boxes have how much to use per cup of liquid & use it like that. I have never put it in the oven.
What I do is, mix & put it in a warm place on my stove, it's gas & has pilot lights. This gives it the warmth it needs... Years ago, I had a small counter between my built in oven & my fridg. I would mix it, cover lightly with plastic wrap & put it closest to the fridg. The warm air coming from the fridg would do it.
It takes about 24hours for my yogurt, I use cream & milk. It is a misconception, that fat makes you fat. It's the carbs that do it & by consuming less fat, it just goes into your blood stream faster, which yor brain & body can't handle, then your pancreas just secretes more insulin & stores that excess glucose as fat. Fat also is the building blocks of all the hormones in your body. So use regular milk & cream, with stevia & xylitol. It will last longer in your body & satisfy better. Fat is the element that your body recognizes & tells it you are satisfied & don't need to eat more & more often.
Greetings to my neighbor to the north! Here's a recipe I've had in my collection for ages but have never used. Maybe it's the one you need?
Plain Yogurt With Gelatin
1 envelope unflavored gelatin
2 tablespoons cold water
1 quart 2% or skim milk
3 tablespoons plain yogurt, room temperature
1/3 cup dry milk powder
In a small cup soften gelatin in cold water about 5 minutes.
Pour one cup milk in a bowl. Add dry milk and stir till dissolved. Rinse a 2-quart saucepan with water. Pour in remaining 3 cups milk, dissolved dry milk and gelatin.
Heat milk gently to 190 degrees F (90-99 degrees C). Remove protein film.
In a small bowl, stir yogurt until creamy. Mix about 1/3 cup milk into yogurt, then add the rest.
Incubate 3-4 hours at 110 degrees. Chill before serving. Makes about 1 quart.
To make flavored yogurt, refrigerate 15 minutes, then fold in fruit flavorings.
I have a yogurt maker but have lost the recipe. Does anyone have the plain yogurt recipe they will share with me?
Homemade Basic Yogurt (Yoghurt)
1 quart whole milk
1/3 cup instant nonfat dry mlk (optional. It produces a thicker texure and increases the protein content by 2 grams per cup.)
1 rounded tablespoon plain yogurt or recommended quantity of powdered culture
Combine and incubate per machine instructions.
See also Homemade Flavored Yogurt instructions and Making Yogurt Without a Yogurt Maker.
5 Minute Frozen Peach Yogurt
1 bag (20 ounces) frozen unsweetened peach slices
1 container (8 ounces) plain lowfat yogurt
1 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/8 teaspoon almond extract
Let frozen peaches stand at room temperature 10 minutes. In food processor with knife blade attached, process peaches until fruit resembles finely shaved ice, occasionally scraping down side with rubber spatula.
With processor running, add yogurt, confectioners' sugar, lemon juice, and almond extract; process until mixture is smooth and creamy, occasionally scraping down side. Serve immediately.
Try it with strawberries, blueberries, or your favorite combination of flavorful frozen fruits.
Yield: 4 cups or 8 servings
It takes a little store-bought yogurt to make a lot more--and once the production line is moving, you need never buy bland yogurt again. This recipe comes from the Middle East, where plain yogurt is a common ingredient in everyday cooking. Once you get used to making your own, you'll find that it can be a handy substitute for sour cream, heavy cream, and cream cheese.
2 quarts whole milk
1 cup plain yogurt
1 cup half and half
Bring milk to a boil in a very clean pot (dirty or greasy utensils won't produce the desired results). Remove from heat and pour into a glass jar or pottery container; let stand until cool.
Dilute yogurt in 1 cup cool milk and the half and half. Gradually add this mixture to the remaining milk, stirring slowly and gently. Place container in a protected spot (it must not be moved or touched). Cover with a lid. Cover container with a large towel or blanket and allow it to sit at least overnight.
To obtain a thick yogurt, place 3 to 4 layers of paper towels over the top for a few hours to absorb the excess liquid. Store yogurt in the refrigerator.
Makes about 9 cups.
I bought a used yogourt maker in great condition...but no instruction booklet. It`s a Braun yogourt maker so I contacted the company and they sent one. Here is the recipe: 1 litre milk (2% or homo gives best results)
1 jar (175ml) plain unflavoured yogourt (with no additives)
1/4 cup skim milk powder
Mix milk & skim milk powder Heat just to boiling point but do not boil(about 180 degrees(will look foamy on top with many small bubbles.Remove from heat immediately .Skim any film.Cool to lukewarm (about 110 degrees) Add yogourt to mixture. Blend well to evenly distribute the yogourt. Pour mixture into jars and place jars in yogourt maker without lids.Place cover on the yogourt maker and plug in. Incubate yogourt for 10 - 12 hours.Cool, cover & refrigerate.
The longer the incubation period;the firmer the yogourt and the more tart it becomes in taste.
I hope this helps you. If not, try to locate the maker of your yogourt maker and ask for a book for your model. Good luck
hi, i have such recipe
1 qt milk
4 TB commercial plain yogurt
Sugar or honey, to sweeten
1 pt raspberries for serving
There are several yogurt-making devices, but you can easily make it at home in a large thermos bottle using a candy thermometer. Sterilize all equipment in boiling water before using. Bring milk to a boil, then cool to 100 degrees F. In a small bowl blend yogurt with 1/4 cup of warm milk. Whisk it back into warm milk. Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours. Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling. Cover and refrigerate for 4 hours, or until thickened. Sweeten to taste, if desired, and serve with raspberries.
Yogurt will keep for 4 to 5 days, covered and refrigerated.
Yield: About 1 quar
This recipe is from http://actual-r made_yogurt.html
Check out this link.
I am using this recipe: yogurt and milk in a yogurt maker without using sachet, is this safe for children aged around 5 to eat?
Can I make yogurt made with milk on top of 1/4 cup leftover yogurt?
By Cecil from Wellford, SC
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Make your own yogurt by boiling 1/2 gallon of milk and let it sit in a cool place until lukewarm. Add 1 Tbsp. plain yogurt you might have in the fridge. Let sit on the stove top overnight. It will be done the next day. Make sure to have a clean dish towel covering the yogurt, to prevent insects from landing in it. The longer the yogurt sits, the more tangy it will become.
By Ron from Cortez, CO
It is not hard to make your own yogurt. The most critical tool you need that you may not have would be either an instant read or a candy thermometer. The instant read is more versatile and available on the internet for about $10; the candy thermometer would be less expensive but more fragile.
I first made yogurt about thirty-five years using a kit that consisted of a circular cardboard container (think oatmeal box) lined with reflective foil, a candy thermometer and a thick, round foam cap. I had to supply my own one quart mason jar.
Heat about 3/4 quart milk to 180 degrees F. You can use high heat but you must keep a close eye on the pot. Glass is preferable but a metal pot will heat more quickly.
When the milk has reached 180 degrees F, remove it from the heat and allow it to cool to 130 degrees F. Then stir in 6-8 ounces of plain yogurt, blending it to uniformity as much as possible.
At this point the mixture needs to be put in a temperature controlled environment overnight. A sufficiently large, wide mouth Thermos bottle will do nicely. If there is none, pour the mixture into a clean tempered glass quart jar, cover with the lid and wrap it in aluminum foil. Then put it in your microwave overnight. In either case, the yogurt is ready in the morning.
You can use whole, 2% or 1% milk. My experience is that using 2% requires me to add about 4 ounces of evaporated milk; otherwise, there will be excess whey in the final product. You could instead add dried milk. If you do add evaporated or dried milk, you can do so while the milk is cooling; it would likely speed up the cooling cycle.
Another thing I have noticed is that the resulting product will be more firm if the fresh product is placed in a clean, permanent coffee filter and allowed to drain. It can be done at room temperature.
When the product reaches the consistency desired, place it in a clean container and store it in your refrigerator. You can use a small portion of the product you have made as a starter for you next batch.
Costco offers milk at about $2.25/gallon which will give you yogurt at about $.75/quart.
By Tracy from Kansas City
Editor's Note: Be sure to use yogurt that is labeled "Contains Active Cultures" in this recipe
Mom used to make yogurt for us when we were kids back in the 70's. She had a little yogurt machine. She probably still has it. I wonder though if you want to make vanilla or say a fruit yogurt when would you add it to the mix after it has cured over night? (06/27/2009)
You can make yogurt with your crock-pot, too.
I line my colander with cloth, dump in the yogurt and strain out the whey, which makes it thicker. I strain for one day for "sour cream" and four days for "cream cheese". (07/13/2009)
By Emily Pierce
Does anyone have a recipe for making yogurt in a crock-pot?