HOW TO MAKE HOMEMADE YOGURT
Homemade yogurt is healthy and easy to make! This is my preferred method for perfect yogurt every time.
Provided by Lisa Bryan
Categories Breakfast
Time 30m
Number Of Ingredients 2
Steps:
- Pour the milk into a large glass, microwave-safe bowl.
- Heat the milk in the microwave on high for 10 minutes. Using an instant read thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute increments until the temperature has reached 180 degrees fahrenheit.
- Remove the milk and let it cool to 112-115 degrees fahrenheit. This process can be sped up by using an ice water bath.
- Pour 1 cup of the milk into a small glass. Sprinkle the packet of yogurt starter on top and thoroughly mix it in.
- Pour the small glass of milk back into the large bowl and stir to combine.
- Fill the glass jars of the yogurt maker. Set the timer for 7-9 hours. The longer you leave the yogurt, the firmer and more tangy it will become. More beneficial bacteria are also produced with a longer incubation time.
- Once the incubation is complete, remove the glass jars and refrigerate.
- Before serving, you can add any toppings, such as fruit and granola.
Nutrition Facts : Calories 103 kcal, Carbohydrate 8 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 73 mg, Sugar 8 g, ServingSize 1 serving
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
DIY FRESH YOGURT
Recipe courtesy of Alton Brown and Cooking Channel. Original recipe: http://www.cookingchanneltv.com/recipes/fresh-yogurt.html
Provided by Food.com
Categories Breakfast
Time P1DT15m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
- Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
- After the fermentation is complete, refrigerate overnight.
Nutrition Facts : Calories 236, Fat 10.1, SaturatedFat 6.4, Cholesterol 39, Sodium 188.3, Carbohydrate 23.6, Sugar 24.2, Protein 13.3
FRESH YOGURT
Steps:
- Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
- Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
- After the fermentation is complete, refrigerate overnight.
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.
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HOW TO MAKE YOGURT AT HOME - ALLRECIPES
From allrecipes.com
- Choose Your Milk. Start with a half-gallon of pasteurized milk (avoid ultra-pasteurized or UHT milk). Whole milk will make the thickest and creamiest yogurt, while skim milk will produce a lighter and looser texture.
- Gather Your Equipment. You'll need a large heavy saucepan, a spatula, an instant-read thermometer, clean glass jars with lids, and cheesecloth (if you want to strain the yogurt).
- Heat and Cool Milk. Using your saucepan and instant-read thermometer, bring the milk to 180 degrees F, stirring often. (This will change the protein structure, so the milk can set into a solid.)
- Add Starter Culture. There are two choices for inoculating your homemade yogurt with the right cultures. The easiest is to simply grab your favorite yogurt from the fridge.
- Let Yogurt Thicken. This is where the magic happens. The trick is to keep the yogurt warm (about 110 degrees F) for an extended period of time, so the cultures can get to work and thicken the yogurt.
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