Homemadethickvanillayogurt Recipes

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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

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

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.

HOMEMADE THICK CREAMY YOGURT



Homemade Thick Creamy Yogurt image

Pure yogurt is quite soft and watery. This recipe adds gelatine and cornstarch like most store-bought brands. The result is a velvety smooth, thick creamy yogurt.

Provided by Girla

Categories     Low Cholesterol

Time 6h25m

Yield 8 1/2 cups

Number Of Ingredients 4

8 cups skim milk or 8 cups 1% low-fat milk
1 (84 g) envelope unflavored gelatin
2 tablespoons cornstarch
1/2 cup plain yogurt, containing active yogurt culture (from a newly opened container)

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.

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