Homemade Vanilla Yogurt Recipes

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HOMEMADE YOGURT IN THE CROCK-POT



Homemade Yogurt in the Crock-Pot image

In fact, once you see how easy this homemade yogurt is to make, you will wonder why you haven't made it yourself. I am all about easy and tasty!

Provided by Kristin Marr

Categories     Breakfast     Snack

Time 12h35m

Number Of Ingredients 2

1/2 cup plain whole milk yogurt
1/2 gallon whole milk (I have a difficult time getting my raw milk to always set properly. Please avoid using ultra-pasteurized milk.)

Steps:

  • Turn your crockpot on high. Be sure to do this first, as your crock pot needs to warm up properly before you place the milk inside. Now is also the time to take out your yogurt starter and let it sit on the counter, to warm up a bit.
  • Pour all the milk into the pan (I use this) stirring occasionally until it begins to bubble and get frothy (around 185° if you would like to use a kitchen thermometer). Watch your milk to be sure it doesn't bubble over or burn the bottom of the pan. While you are keeping a close eye on your milk, now is the time to get a cold ice bath ready for your pan. Fill your sink with some water and ice.
  • Now that your milk has started to bubble, turn off the burner and transfer your pan to the sink full of cold water. Place the pan in the cold water, but don't allow any of the water to enter the pan and touch the milk. Keep the lid on the pan. Allow, the milk to sit around 10 minutes. You want your milk to cooler, but not cold. You need to have warm milk for the crock pot.
  • While the milk is cooling, scoop out a 1/2 cup of yogurt starter. Once the milk has cooled (but is still warm...10 minutes) turn off your crockpot (which is now nice and toasty warm). Place your yogurt starter and 1 cup of warm milk in the crock pot and gently whisk together. Now, add the rest of the of the warm milk to the crockpot and stir.Note to self: The baby will try to eat all your yogurt starter. Next time, make yogurt after bedtime.
  • With the milk and yogurt starter in the crockpot (now turned off), place the lid on. Now wrap up your crockpot with a couple large towels. Tuck your milk and yogurt into bed, all nestled in to keep nice and warm. Let that bacteria get to work making fabulous, creamy yogurt!Leave your crockpot alone for 8-12 hours. The longer you let it sit, the tangier your yogurt will taste. I like the taste at 10 hours. I know you may be tempted to take a peak and spy on what's happening under those towels, but don't! Your milk and starter need time to culture.Relax!
  • After 8-12 hours, remove the towels from the crock pot and you will find-yogurt! Before you stir or shake the yogurt, place your crock pot in the fridge and allow the yogurt to set. I usually allow it to set a couple hours. I've even neglected it all day in the fridge.
  • After your yogurt has spent some time setting in the fridge you can now scoop into the containers of your choice. I use quart mason jars (like these).
  • Store in the fridge and enjoy.

Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Protein 7 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 108 mg, Sugar 12 g, ServingSize 1 serving

HOMEMADE THICK VANILLA YOGURT



Homemade Thick Vanilla Yogurt image

I was introduced to making yogurt at home by Mrs. Lakhani's excellent Indian Recipes for a Healthy Heart. After much experimenting and many of my own tweaks, I have come up with a very thick yogurt that always gets raves.

Provided by Ed Vector

Categories     Breakfast

Time 6h30m

Yield 1 flat

Number Of Ingredients 5

4 cups skim milk
3/8 cup nonfat dry milk powder
2 tablespoons agave nectar
1 tablespoon vanilla extract
1/4 cup plain yogurt (I recommend nonfat Greek yogurt as a starter the first time you make this. After that, you can use y)

Steps:

  • Make sure all of your cooking implements are very clean before you start. You will be using a medium sized pot, a large pyrex (or other non-metal) bowl, and some measuring tools and stirrers. It also helps to have a thermometer. I usually pour boiling water over them.
  • Stir the agave into the milk, and put it on the stove at medium heat.
  • Slowly add the milk powder to the milk, stirring constantly so as to avoid scalding.
  • Add the vanilla and stir well right before the milk reaches the boiling point.
  • When the milk just begins to bubble, or alternately, when it hits 210 degrees F (just below boiling), remove it from the heat and transfer to a non-metal bowl (something with thick sides works best).
  • Let the milk sit until it's just cool enough to hold your finger in for fifteen seconds (or until it hits 105 degrees F).
  • Your 1/4 cup of yogurt (starter) should be at room temperature. Add enough of the milk to your starter to mix it into a thin liquid, and add this back to the milk, making sure it's stirred in very well.
  • Put plastic wrap over the bowl, wrap it in a small towel, and place it somewhere warm where it won't be disturbed (I use a rice cooker on the warm setting).
  • Let it sit for 6-12 hours, making sure not to peek or otherwise move the bowl. The time will vary depending on how warm it is where the yogurt is left to ferment, but as a rule, warmer spots will take less time and cooler spots will take more, but leaving the yogurt anywhere warmer than 110 degrees should be avoided, as it may kill the active cultures. For me, nine hours works best.
  • When it has finished fermenting, the plastic will puff out and your yogurt will be sitting in a yellowish syrup. This is just the whey, and it is up to you whether or not you want to drain it off. Place the yogurt in the fridge and let it get cold before serving.
  • Reduce the milk powder to 3 tbsp and omit the agave and vanilla for plain yogurt that can be used in recipes.

Nutrition Facts : Calories 641.1, Fat 4.8, SaturatedFat 3.1, Cholesterol 36.6, Sodium 850.7, Carbohydrate 82.6, Sugar 27.9, Protein 57.4

HOMEMADE VANILLA YOGURT



Homemade Vanilla Yogurt image

Use this homemade yogurt plain for general cooking or make it vanilla add zip it up for eating. Serve plain or add fresh fruit or spoonful of jelly/jam to sweeten. Makes great smoothies.

Provided by Shea Wilson

Categories     Everyday Cooking

Time 9h15m

Yield 4

Number Of Ingredients 5

3 ¾ cups cold water
1 ⅔ cups nonfat dry milk powder
¼ cup plain yogurt with active cultures
⅓ cup white sugar
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 175 degrees F (80 degrees C). Turn off oven when temperature is reached.
  • Combine water and milk powder in a saucepan over medium heat. Cook until an instant-read thermometer inserted into the mixture reads 115 degrees F (46 degrees C), 5 to 7 minutes.
  • Stir plain yogurt into the milk-water mixture. Add sugar and vanilla extract. Pour mixture into 2 clean, oven-proof containers. Place in the preheated oven until tart and as thick as heavy cream, about 8 hours. Reheat oven to 175 degrees F (80 degrees C) every 1 to 2 hours, or as needed, to keep yogurt at a temperature of about 115 degrees F (46 degrees C).
  • Cover yogurt and refrigerate until cooled and thickened to desired consistency, 1 to 3 hours.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 44.1 g, Cholesterol 10.9 mg, Fat 0.6 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 285.2 mg, Sugar 44.1 g

HOMEMADE VANILLA YOGURT



Homemade Vanilla Yogurt image

Homemade yogurt with a vanilla flavor.

Provided by reemlarki

Categories     100+ Everyday Cooking Recipes

Time 8h10m

Yield 8

Number Of Ingredients 4

1 quart whole milk
2 tablespoons white sugar
2 tablespoons vanilla extract
2 tablespoons plain yogurt

Steps:

  • Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
  • Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
  • Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 9.3 g, Cholesterol 12.4 mg, Fat 4 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 51.8 mg, Sugar 9.3 g

VANILLA YOGURT (HOMEMADE)



Vanilla Yogurt (Homemade) image

I am submitting this as a recipe assuming you have made yogurt, have a yogurt maker or: there are several recipes here at 'Zaar describing "how to make" Yogurt. This makes a mild, smooth vanilla yogurt great plain, with fruit, cereals or grains. (time does not include chilling time)

Provided by princess buttercup

Categories     Sauces

Time 12h20m

Yield 6 serving(s)

Number Of Ingredients 5

4 cups milk (your choice whole-skim)
1/2 cup powdered dry milk
1 tablespoon vanilla extract
4 -6 tablespoons sugar (Splenda or honey)
1/2 cup yogurt starter (unflavored plain yogurt with active cultures)

Steps:

  • Set 1/2 yogurt starter out to warm to room temperature.
  • Heat the milk to almost a boil.(I like to microwave in a glass bowl for 5 minutes on high then 2 minutes on medium). Cool the milk (to a "barely warm"/ babies bath temperature) (cool water bath works well). Add dry milk, vanilla and sweetener of your choice; stir well.
  • Stir in yogurt starter (do not whip but mix very well!).
  • "Cook" the yogurt using your preferred method and time (longer makes a firmer, more tart yogurt. I like to cook about 12 hours). Chill 4 hours before eating.

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