Homemade Thick Creamy Yogurt Recipes

HOMEMADE THICK CREAMY YOGURT

Steps:

• Have ready a sterilized whisk, spoon and candy thermometer.
• Put milk into a heavy bottomed pot or microwavable dish.
• Sprinkle gelatine crystals over cold milk, stir and let sit 10 minutes.
• Add cornstarch and whisk until smooth.
• If using a pot, scald the milk over medium or medium-high heat, whisking often to prevent burning.
• If using a microwave, heat milk on high and whisk every few minutes until milk reaches a temperature of 95 degrees Celsius or 203 Fahrenheit.
• Remove from heat and let cool to 52 degrees Celsius or 125 degrees Fahrenheit.
• Use a sterilized spoon to add the yogurt from a newly opened container and whisk until smooth.
• Pour into sterilized containers with lids and incubate 4 to 6 hours. I do this by warming a comforter or sleeping bag in the dryer then using it to wrap the yogurt containers. Be creative.
• Refrigerate when set.
• Stir before using to mix in the separated whey.
• To flavour the yogurt, just add fruit, sweetener, jam, spices, flavoured extract, concentrated juice, or whatever you prefer.
• Keeps up to 3 weeks. Remember to use some of the last batch to make a new batch.

HOW TO MAKE YOGURT IN A DEHYDRATOR

Steps:

• Pour cold milk into a large pot. Bring to 140° over low-medium heat, stirring constantly.
• Turn off heat and let milk cool to 120°.
• Once it reaches 120°, gently stir the yogurt into the milk. You don't want to completely incorporate the yogurt, but you don't want a lot of chunks either.
• Ladle the mixture into glass jars and fit the lids on.
• Place jars inside dehydrator and set at 110°.
• Allow to process for 12-18 hours, depending on how thick you like your yogurt!

THICK, CREAMY HOMEMADE YOGURT

Steps:

• Bring the milk to 190 degrees over medium heat, remove from the heat and allow the milk to cool to 110 degrees, this takes from 30-45 minutes in my kitchen most of the time. Stir in the yogurt. Pour through a strainer into a pitcher and pour into jars.
• Place in the dehydrator for 10 hours at 105 degrees. Alternatively, the yogurt can be finished in a yogurt maker for 8 hours. (Process according to the manufacturer's directions.) At the end of the warming time, chill in the refrigerator until ready to eat.
• If your jars have a little bit of whey (or watery liquid) in the top, just stir it into the finished yogurt right before eating. Sweeten to taste with honey, maple syrup, fruit jams or jellies. I like to add a tiny splash of vanilla extract as well. Enjoy!
• * You really do not need more yogurt than a tablespoon per quart of milk. The more yogurt you add, the more tangy the resulting yogurt will be. Additional yogurt won't thicken the yogurt more, it will simply affect the flavor.

HOW TO MAKE THICK RICH GREEK YOGURT

Steps:

• In a sauce pan heat milk to 110 degrees. Have oven preheating to 110 degrees at the same time.
• When milk is heated add yogurt and whisk well.
• Cover mixture and place into a second container, cover that as well, or wrap with a towel . Turn oven OFF and place covered mixture in and allow to sit for 8 to 10 hours.
• After 8 to 10 hours remove from oven.
• Place strainer over a saucepan and pour in yogurt -- as it is in the strainer and over a saucepan place in fridge and allow to strain for several hours. When done transfer to bowl ,stir and serve.
• Suggestion: A great way to serve this is with a dollop of honey and some finely chopped walnuts.