CREAMY HOMEMADE YOGURT
Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you'd rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.
Provided by Melissa Clark
Categories breakfast, brunch, easy, snack, project
Time 20m
Yield 1 3/4 quarts
Number Of Ingredients 3
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.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams
CREAMY YOGURT
Learn how to make homemade yogurt by following this easy recipe.
Provided by Dawn Perry
Time 7h
Number Of Ingredients 2
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.
EASY HOMEMADE YOGURT
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
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
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
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.
AUTHENTIC HOMEMADE YOGURT
Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations. I've updated the measurements and temperatures to ensure a successful recipe every time. It's fast, easy and economical! I always try to keep some on hand, but this recipe is so versatile and delicious, it's sometimes hard to keep up with the demand!
Provided by Sherylann Hope Sharoian
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 8h45m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 367.3 calories, Carbohydrate 10.5 g, Cholesterol 113.9 mg, Fat 33.3 g, Protein 7.9 g, SaturatedFat 20.4 g, Sodium 106.3 mg, Sugar 5.2 g
HOMEMADE THICK CREAMY YOGURT
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
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.
More about "creamy homemade yogurt recipes"
EASY HOMEMADE YOGURT AND THE SECRET STEP TO MAKE IT …
From ruralsprout.com
Estimated Reading Time 8 mins
EASY STEPS TO MAKE CREAMY HOMEMADE YOGURT THAT WILL …
From naturallyfreehomestead.com
THICK AND CREAMY YOGURT RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE YOGURT RECIPE | HOW TO MAKE THICK CREAMY YOGHURT AT …
From oneteaspoonoflife.com
VEGAN YOGURT RECIPE - SO THICK & CREAMY! - A VIRTUAL VEGAN
From avirtualvegan.com
CREAMY GREEK YOGURT DRESSING - ONCE UPON A CHEF
From onceuponachef.com
HOW TO MAKE CREAMY VEGAN YOGURTS IN A YOGURT MAKER USING PLANT …
From veganmilker.com
HOMEMADE VEGAN YOGURT (CULTURED AND CREAMY) - JESSICA IN THE …
From jessicainthekitchen.com
HOW TO MAKE HOMEMADE YOGURT THAT’S THICK AND CREAMY
From melissaknorris.com
THICK, CREAMY HOMEMADE YOGURT - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
EASY FROZEN YOGURT RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
13 HOMEMADE FROZEN YOGURT RECIPES FROM SWEET TO FRUITY
From insanelygoodrecipes.com
THICK AND CREAMY HOMEMADE YOGURT - RACHEL’S VINTAGE KITCHEN
From rachelsvintagekitchen.com
16 BEST FROZEN YOGURT RECIPES - HOW TO MAKE FROZEN YOGURT
From countryliving.com
69 YOGURT RECIPES FOR TART AND CREAMY BREAKFASTS, DINNERS, AND …
From epicurious.com
HOMEMADE FLAVORED YOGURT RECIPE - THE SPRUCE EATS
From thespruceeats.com
THICK, CREAMY COCONUT YOGURT RECIPE - AUTOIMMUNE SISTERS
From autoimmunesisters.com
HOW TO MAKE YOGURT AT HOME (AND SAVE A TON OF MONEY)
From tasteofhome.com
THICK & CREAMY INSTANT POT YOGURT - DIVAS CAN COOK
From divascancook.com
DIY HOMEMADE YOGURT {NEW AND IMPROVED + UPDATED TUTORIAL}
From melskitchencafe.com
HOW TO MAKE CREAMY AND THICK VEGAN YOGURT USING PLANT-BASED …
From cultured.guru
CREAMY HOMEMADE YOGURT RECIPE - NYT COOKING
From shireen.us
HOMEMADE YOGURT RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE CREAMY GREEK YOGURT • THE FRESH COOKY
From thefreshcooky.com
EASY YOGURT CREAM CHEESE – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
HOMEMADE SOY YOGURT - THICK AND CREAMY WITHOUT YOGURT MAKER
From veganlovlie.com
HOMEMADE FROZEN YOGURT RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CREAMY HOMEMADE YOGURT - BUBBLING BROOK MINISTRIES
From likeabubblingbrook.com
EASY YOGURT MINT SAUCE - WHERE IS MY SPOON
From whereismyspoon.co
5 HEALTHIER, CREAMY YOGURT SALAD DRESSINGS | RECIPETIN EATS
From recipetineats.com
RECIPE FOR HOMEMADE YOGURT WITH COCONUT CREAM - AIP - CLEAN …
From cleancuisine.com
40 RECIPES TO MAKE WITH YOGURT | TASTE OF HOME
From tasteofhome.com
HOMEMADE YOGURT WITH 1% MILK RECIPE - FOOD NEWS
From foodnewsnews.com
CREAMY HOMEMADE YOGURT {CROCK POT} - BACK TO THE BOOK NUTRITION
From backtothebooknutrition.com
CREAMY CUCUMBER SALAD - NUTMEG NANNY
From nutmegnanny.com
HOMEMADE YOGURT - AHEAD OF THYME
From aheadofthyme.com
VEGAN HERB DIP (GREEN VEGGIE GARLIC SAUCE) - BIANCA ZAPATKA
From biancazapatka.com
EASY HOMEMADE YOGURT: HOW TO MAKE YOGURT WITH 2 INGREDIENTS
From cookist.com
NATURAL YOGURT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOMEMADE CREAMY YOGURT - SUSTAINABLE MEAT
From lillydenfarm.com
CRISPY AND CREAMY! BEST HOMEMADE YOGURT DONUTS RECIPE - TASTE …
From tastelife.tv
EASY HOMEMADE YOGURT - THE MATBAKH
From thematbakh.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love