Thick Creamy Homemade Yogurt Recipes

CREAMY HOMEMADE YOGURT

Steps:

• Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
• Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
• Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
• Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.

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.

CREAMY YOGURT

Steps:

• Fit a medium, heavy-bottomed pot with a candy or deep-fry thermometer. Add milk to pot and place over medium heat. Cook until thermometer reads 180°F, about 10 minutes. Remove from heat and let milk cool to 115°F, about 25 minutes.
• Place yogurt in a small bowl. Add ½ cup cooled milk and whisk until smooth. Add yogurt mixture to pot and whisk to combine. Cover pot with a lid and place in an unheated oven with light on until thickened, at least 6 hours and up to overnight.
• Transfer yogurt to resealable jars; refrigerate, covered, for up to 1 week.
• For thicker yogurt: Line a fine-mesh strainer with a double layer of cheesecloth and set over a large bowl. Pour yogurt into strainer and refrigerate until desired thickness is reached, at least 3 hours and up to overnight. Discard any liquid in bowl. Transfer strained yogurt to resealable jars; refrigerate, covered, for up to 1 week.

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.

VEGAN YOGURT RECIPE

Steps:

• Make sure everything you will be using is scrupulously clean. I run my glass jars, and lids through the dishwasher on the hottest setting. You can also wash them in hot soapy water and put them on a baking tray in an oven at 135 °C (275°F) for 15 to 20 minutes or clean the jars in hot soapy water, rinse them, then put them still drippy and wet into the microwave. Microwave them on high for 45 seconds (do not put metal lids in the microwave - Soak them in boiling water). I also wash my blender jar in hot soapy water, then rinse and fill with boiling water from the kettle, let it sit for a few minutes then pour it out.
• Put the cashews in a small bowl and cover them completely with boiling water. Leave them to soak for 20 to 30 minutes. Don't skip this step.
• Run a kettle of boiling water through your sieve then drain the cashews really well and add them to a blender. Add the coconut milk, yogurt and maple syrup, then blend until it is completely smooth.
• Decant the mixture into clean and dry jars. Any combination of jar sizes that will hold a total of about 600ml (just under 3 cups). I like to use small ones so I have individual sized servings. If you plan on using an Instant Pot make sure before you start filling the jars that they will fit easily together inside the metal inner bowl.
• If using an Instant Pot - Place the uncovered yogurt filled jars into the metal inner pot of the Instant Pot. Do not use the trivet and do not add any water to the pot. The jars should be in direct contact with the bottom of the pot and have no lids or other covering on them. Place the lid of the Instant Pot on and close it, then close the steam vent. Press the yogurt button (check that the display says "normal" and not "boil", then adjust the time depending on how long you would like your yogurt to ferment. I suggest a minimum of 10 hours. That will give you a nice thickness and a slight tang. 11.5 hours will give you a more pronounced tang and is how long I leave mine. Do not disturb the Instant Pot/yogurt during this time. You can check it after 10 or 11 hours though. Use a spoon to take a little bit from one jar (without stirring it up first)and taste it. Put the Instant Pot back on again for another hour or two if it's not quite tangy enough.
• If you don't have an Instant Pot - Cover the filled jars with cheesecloth, clean fluff-free dish towels/cloths, any clean breathable fabric, or paper towels and elastic bands or string to hold it in place. To culture successfully you need to keep the yogurt at a consistent temperature of anywhere between 29 ° C (85 ° F) and 46 ° C (115 ° F). If your house is 29 °C (85 °F) or more you can leave the covered jars on your countertop away from direct sunlight.If your house is cooler than that, turn your oven to 200 ° C (400 °F) for just 1 minute and no longer. Then turn it off and turn the oven light on. Place the covered jars on a baking tray (for stability) in the oven on the top shelf, with just the oven light on. Do not open the door while it is culturing or you will let the heat out. Also make sure that no-one turns the oven on. A note stuck to the door is a good idea. Do not disturb the yogurt while it is culturing. At 38 ° C (100 °F) the yogurt will take between 10 to 12 hours to culture, thicken nicely and get a good tang. If the temperature is cooler than that it will take longer and if it's warmer then it will happen more quickly. I suggest testing it by scooping a tiny bit out and tasting it after about 10 hours have passed, then add on more time if you want it to be tangier. Remember that at anything much below a temperature of 29 ° C (85 ° F), culturing the yogurt could be problematic, and anything much over 49°C (120 °F) and the good bacteria will be killed. The yogurt will not culture if that happens. To be absolutely sure that conditions will be right I suggest having a practice run before. Check the temperature of your oven with a thermometer after your oven has preheated for the 1 minute and the light has been turned on. If you find it isn't in the right temperature range there are more suggestions in the recipe notes for ways to incubate.
• Once the yogurt has incubated and has reached the right amount of tanginess for you, cover securely with a lid and refrigerate thoroughly. Do not stir it. For best results it needs to be undisturbed until completely chilled. It will thicken more as it chills and will continue to thicken the longer you leave it before eating.
• Remember to save a few tablespoons of your yogurt so that you can use it to culture your next batch of homemade vegan yogurt.
• If you prefer a sweet yogurt, add more sweetener after the yogurt has fermented and chilled.

THICK, CREAMY COCONUT YOGURT RECIPE

Steps:

• Place the Aroy-d canned coconut milk in the fridge overnight or in the freezer for 30 minutes prior to opening. Chilling the coconut milk allows the cream content to set firm at the top allowing easy separation from the fluid coconut water at the bottom.
• Open the cans and spoon only the thick, white coconut cream into your glass yogurt making jar. The bottom quarter of the can will be clear coconut water which is not required in the recipe. Don't throw it away though-coconut water is wonderful added to smoothies, chia puddings & curries. Store the coconut water in the fridge for 2-3 days or freeze for several months
• Add the starter culture or probiotic and sugar or honey and stir it in. The chilled coconut cream is quite thick so does not stir easily. Don't worry.
• Put the lid firmly on the glass yogurt jar and place the jar into your yogurt maker.
• Pour water slowly into the base. (The water must not be filled over the 'tall line' indicated on the inside wall of the maker). Then place the cover lid on top.
• Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press 'confirm' to begin incubation.
• When complete, switch the maker off and place the jar in the fridge for at least 6hours to chill and set.
• Once chilled, the coconut yogurt will be firm. It may have a small amount of separated coconut water and appear 'cracked' in places-this is normal.
• Once stirred it will aerate and become creamy. *Note: The coconut water may continue to separate in the fridge. Just stir before using to incorporate.
• Return to the fridge or serve and enjoy

AUTHENTIC HOMEMADE YOGURT

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.