Authentic Homemade Yogurt Recipes

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EASY HOMEMADE YOGURT



Easy Homemade Yogurt image

This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.

Provided by ParsiCook

Categories     100+ Everyday Cooking Recipes     More Meal Ideas Recipes     DIY

Time 6h45m

Yield 16

Number Of Ingredients 2

1 gallon 2% milk
1 cup plain yogurt with active cultures

Steps:

  • Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
  • Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
  • Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g

HOMEMADE YOGURT



Homemade Yogurt image

Making your own yogurt may sound ambitious, but it's really not. All it takes is two ingredients and 20 minutes of hands-on time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 8h

Yield Makes 1 quart

Number Of Ingredients 2

1 quart 2 percent milk
3 tablespoons plain low-fat yogurt

Steps:

  • Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
  • Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
  • Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
  • Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

HOMEMADE YOGURT



Homemade Yogurt image

You'll be surprised how easy it is to make homemade yogurt. Top with granola and your favorite berries. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield about 2 quarts

Number Of Ingredients 2

2 quarts pasteurized whole milk
2 tablespoons plain yogurt with live active cultures

Steps:

  • In a Dutch oven, heat milk over medium heat until a thermometer reads 200°, stirring occasionally to prevent scorching. Remove from heat; let stand until a thermometer reads 112°-115°, stirring occasionally. (If desired, place pan in an ice-water bath for faster cooling.), Whisk 1 cup warm milk into yogurt until smooth; return all to pan, stirring gently. Transfer mixture to warm, clean jars, such as 1-qt. canning jars., Cover jars; place in oven. Turn on oven light to keep mixture warm, about 110°. Let stand, undisturbed, 6-24 hours or until yogurt is set, tilting jars gently to check. (Yogurt will become thicker and more tangy as it stands.), Refrigerate, covered, until cold. Store in refrigerator up to 2 weeks.

Nutrition Facts : Calories 151 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (12g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

HOMEMADE YOGURT



Homemade Yogurt image

Provided by Megan O. Steintrager

Categories     Milk/Cream     Breakfast     Brunch     Vegetarian     Yogurt     Healthy     Boil     Candy Thermometer

Yield Makes about 4 cups

Number Of Ingredients 8

4 cups (1 quart) milk
3 tablespoons plain yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package)**
Flavorings such as jam, honey, dulce de leche, molasses, fresh or dried fruit, garlic, herbs, etc (optional)
Ingredient info:
*If using store-bought yogurt, choose a yogurt that tastes good to you. It's important to select an unsweetened version that contains live cultures, but the fat content doesn't matter.
**Powdered starters can be found at some grocery and health food stores and from online sources such as the New England Cheesemaking Supply Company. Read the package instructions to determine how much starter to use for a batch of yogurt-many come in small envelopes or packets perfectly sized to make a single batch.
Special Equipment
Candy thermometer; yogurt maker or other incubator, such as a thermos; cheesecloth for straining (optional); Mason jars or other container for storage

Steps:

  • Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
  • Prepare an ice bath, filling a large bowl or sink with ice.
  • Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
  • Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
  • If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
  • If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
  • Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency-longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
  • Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
  • Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.

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