HOMEMADE YOGURT
Making your own yogurt may sound ambitious, but it's really not. All it takes is two ingredients and 20 minutes of hands-on time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 8h
Yield Makes 1 quart
Number Of Ingredients 2
Steps:
- Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
- Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
- Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
- Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.
JAMIE OLIVER'S HOMEMADE YOGURT
Homemade yogurt is easy, versatile and healthy. The uses are endless - marinades, baking, desserts, breakfasts, great on top of spicy lamb, curry, rice, couscous etc. The natural live cultures in the yogurt turns the natural sugar in the milk into acid; which again causes the milk to thicken and turn slightly sharp/tangy. Cooking time does not include the 6-8 hours needed for the yogurt to set.
Provided by Deantini
Categories Breakfast
Time 40m
Yield 4-6 cups, 12 serving(s)
Number Of Ingredients 2
Steps:
- Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
- Place in the fridge to chill; it will keep for 1 week.
HOMEMADE YOGURT
Steps:
- In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars., Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.
Nutrition Facts : Calories 151 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
AUTHENTIC HOMEMADE YOGURT
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!
Provided by Sherylann Hope Sharoian
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 8h45m
Yield 10
Number Of Ingredients 4
Steps:
- On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
- Set the plain yogurt on the counter to warm to room temperature while preparing milk mixture.
- Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until mixture just comes to the boil. Immediately remove from heat and pour mixture into the waiting bowl. Add 1 pint whipping cream, if desired, for added richness.
- Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
- Refrigerate yogurt several hours or overnight to chill completely.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 10.5 g, Cholesterol 113.9 mg, Fat 33.3 g, Protein 7.9 g, SaturatedFat 20.4 g, Sodium 106.3 mg, Sugar 5.2 g
HOMEMADE YOGURT BY SY
Home made yogurt is fun and easy to make, especially when made to your liking. That is, you can use regular milk, non-fat milk, goat milk... and/or add cream to taste. While traveling throughout the "Near East" I had a chance to taste many variations of yogurt, especially Turkish and Iranian yogurts. The recipe below is one with a rich creamy taste.
Provided by SkipperSy
Categories Turkish
Time 12h45m
Yield 6 cups
Number Of Ingredients 3
Steps:
- Place the milk and cream into a pot and bring to almost a boil. Making sure you don't burn the milk on the bottom of the pot (A non-stick pot if possible).
- Turn off heat and let cool to 115 degrees.
- As the milk is heating up and then cooling add 3-4 tablespoons of cultured yogurt in a cup.
- Let sit at room temperature (about 70 degrees).
- When the milk has cooled to the correct temperature, add some to the cup with the yogurt.
- Next stir well and then add back into the pot of milk, stir.
- Next take a clean glass jar/ovenproof bowl and pour the milk into it, stir well.
- Cover the jar/bowl with plastic wrap and then a dish cloth.
- Take a clip-on desk lamp (shade and with a 75 watt bulb) and point it toward the surface of the jar/bowl (about 6 inches away).
- Let the jar/bowl with the milk and yogurt starter incubate under the heat lamp for about 8 to 12 hours. I prefer 12 hours, with the finished yogurt having a nice tangy taste and consistency!
- Refrigerate!
- NOTE: The longer you let the yogurt stay under the heat lamp, the more tangy the yogurt will taste.
- The amount of yogurt starter used is another factor in the success of the finished yogurt; too much or too little is no good.
- Also, the environment in which you place the jar/bowl can effect the finished yogurt as well.
- For example, if you are placing the jar/bowl of milk in a 80-85 degree kitchen area you can reduce the time it sits under the lamp. Or in some cases no lamp is needed.
- Further, you can use a conventional oven which has been heated to 200 degrees and then turned off. Then place the jar/bowl with the milk & yogurt starter inside the oven for about 2 to 4 plus hour.
- (I have also used my microwave convection oven, but not the microwave feature).
HOMEMADE YOGURT
Provided by Food Network Kitchen
Time 7h25m
Yield about 2 quarts
Number Of Ingredients 7
Steps:
- Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture.
- Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside.
- Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching.
- Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.)
- Remove the yogurt from the cooler and refrigerate until cold, about 2 hours.
- For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours.
- Honey-Nut
- Mix in honey and toasted sliced almonds.
- Ambrosia
- Mix in chopped mandarin oranges and toasted coconut flakes.
- Banana Split
- Mix in sliced bananas and chocolate syrup.
EASY HOMEMADE YOGURT
This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.
Provided by ParsiCook
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY
Time 6h45m
Yield 16
Number Of Ingredients 2
Steps:
- Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
- Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
- Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.
Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g
HOMEMADE YOGURT
Provided by Megan O. Steintrager
Categories Milk/Cream Breakfast Brunch Vegetarian Yogurt Healthy Boil Candy Thermometer
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
- Prepare an ice bath, filling a large bowl or sink with ice.
- Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
- Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
- If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
- If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
- Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency-longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
- Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
- Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.
HOMEMADE YOGURT
I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.
Provided by Dee514
Categories < 15 Mins
Time 15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- Bring milk to just a boil and then set aside to cool.
- Cool just enough not to bite the finger to touch, (about 120°F).
- Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
- Mix well by stirring the starter in, and cover.
- Completely cover the bowl with towels top and bottom to maintain an even temperature.
- Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
- Refrigerate for 8 hours before serving.
- To store, keep in refrigerator.
- If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
Nutrition Facts : Calories 148.8, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 104.9, Carbohydrate 11.7, Sugar 12.3, Protein 7.7
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