Vanillayogurthomemade Recipes

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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 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

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