Homemade Yogurt
01-31-2010, 10:26 AM
#1
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If you have a way to keep the temp of the yogurt at 100º for 8 hours or more then you can make yogurt. I have a table top oven/toaster that keeps this temp and I make yogurt by the quart jar. It's so creamy. The secret is getting the milk to the proper temp but not over it, and having the proper temp before adding the starter. I use this recipe:
Basic Yogurt Recipe
4 cups (1 quart) milk - whole, 2 %, 1% or skim
1/4 - 1/2 cup instant non-fat dry milk powder
1/2 cup plain yogurt (with live cultures) or yogurt from a previous batch
In a saucepan, combine milk and dry milk and heat over medium heat, stirring frequently to just below the boiling point. Don't boil. Remove the milk from heat and allow to cool until lukewarm (about 100 degrees). If milk is over 100º the starter will die. To cool the milk quickly, place the saucepan into the refrigerator or a sink of cold water, stirring occasionally to cool evenly.
Add plain yogurt to the warm milk, stirring gently to blend. Do not beat or whip. Pour the mixture into the yogurt container, secure the lid and place the covered container into a 100º oven for 4-10 hours, depending on tartness desired. Yogurt should be partially set after processing and will thicken further after refrigeration.
After incubation place the container in the refrigerator and chill at least two hours to thicken. If desired, remove 1/2 cup of the yogurt to use as a starter for future batches, before adding any fruit or flavoring. Keep yogurt refrigerated until use.
I make mine in a quart mason jars.
Basic Yogurt Recipe
4 cups (1 quart) milk - whole, 2 %, 1% or skim
1/4 - 1/2 cup instant non-fat dry milk powder
1/2 cup plain yogurt (with live cultures) or yogurt from a previous batch
In a saucepan, combine milk and dry milk and heat over medium heat, stirring frequently to just below the boiling point. Don't boil. Remove the milk from heat and allow to cool until lukewarm (about 100 degrees). If milk is over 100º the starter will die. To cool the milk quickly, place the saucepan into the refrigerator or a sink of cold water, stirring occasionally to cool evenly.
Add plain yogurt to the warm milk, stirring gently to blend. Do not beat or whip. Pour the mixture into the yogurt container, secure the lid and place the covered container into a 100º oven for 4-10 hours, depending on tartness desired. Yogurt should be partially set after processing and will thicken further after refrigeration.
After incubation place the container in the refrigerator and chill at least two hours to thicken. If desired, remove 1/2 cup of the yogurt to use as a starter for future batches, before adding any fruit or flavoring. Keep yogurt refrigerated until use.
I make mine in a quart mason jars.
01-31-2010, 03:31 PM
#2
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Join Date: Jun 2009
Location: East Coast
Posts: 2,221
I don't know, Bella, it looks okay. But I'm comparing it to Marsye's shrimp scampi, and it just isn't as exciting. :wink:
32 oz. containers of Dannon are on sale at my local supermarket (Giant) this week, so I bought one of those. But maybe I'll use some as starter for making my own. I'll post back if I do. 32 ounces will last me the whole month, though.
(I guess I'd make it plain, and then as I use it, add vanilla extract and preserves as desired. I prefer it as a sauce or topping rather then sweetened most of the time.)
32 oz. containers of Dannon are on sale at my local supermarket (Giant) this week, so I bought one of those. But maybe I'll use some as starter for making my own. I'll post back if I do. 32 ounces will last me the whole month, though.
(I guess I'd make it plain, and then as I use it, add vanilla extract and preserves as desired. I prefer it as a sauce or topping rather then sweetened most of the time.)
02-01-2010, 11:00 AM
#5
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Location: Out searching for some sunshine :-)
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Hmmmm I keep saying that I need a toaster oven... AND I love yogurt :D:D:D
I like the idea of being able to adjust the tartness...for sauces/toppings I would prefer it not so tart.
Thank you for sharing :D:D:D
I like the idea of being able to adjust the tartness...for sauces/toppings I would prefer it not so tart.
Thank you for sharing :D:D:D
02-01-2010, 09:06 PM
#7
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Join Date: Mar 2007
Location: Murrysville, PA
Posts: 3,007
HELP I am confused. I know I posted yesterday on making homemade yogurt....I just bought a yogurt machine and havent tried it yet. I asked how people flavor theirs and how would you make key lime, which is my fav. Hmmm wondering what happened to the other person's post.
Margie
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