Yogurt Recipe

I have a yogurt maker but have lost the recipe. Does anyone have the plain yogurt recipe they will share with me?

Thank you,


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May 14, 20030 found this helpful

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


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May 15, 20030 found this helpful

From CooksRecipes.com:

Homemade Yogurt

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.

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By mairmie (Guest Post)
September 10, 20050 found this helpful

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

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By Jack40 (Guest Post)
December 4, 20060 found this helpful

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

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By Debbie Klassen (Guest Post)
July 26, 20080 found this helpful

Check out this link.

http://www.allf  ade-yogurt.shtml

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