Diy Yogurt Recipes

HOMEMADE YOGURT

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.

HOW TO MAKE HOMEMADE YOGURT

Steps:

• Pour the milk into a large glass, microwave-safe bowl.
• Heat the milk in the microwave on high for 10 minutes. Using an instant read thermometer, check the temperature of the milk. Keep heating in 1 to 2 minute increments until the temperature has reached 180 degrees fahrenheit.
• Remove the milk and let it cool to 112-115 degrees fahrenheit. This process can be sped up by using an ice water bath.
• Pour 1 cup of the milk into a small glass. Sprinkle the packet of yogurt starter on top and thoroughly mix it in.
• Pour the small glass of milk back into the large bowl and stir to combine.
• Fill the glass jars of the yogurt maker. Set the timer for 7-9 hours. The longer you leave the yogurt, the firmer and more tangy it will become. More beneficial bacteria are also produced with a longer incubation time.
• Once the incubation is complete, remove the glass jars and refrigerate.
• Before serving, you can add any toppings, such as fruit and granola.

TRADITIONAL HOMEMADE YOGURT

Steps:

• Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).
• Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.
• Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.
• Move the jars to a refrigerator to cool.

HOMEMADE FROZEN YOGURT RECIPE

Steps:

• Place the yogurt, honey and vanilla in your food processor's bowl.
• Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy. You can also whisk by hand, but do so for several minutes until smooth and fluffy.
• Using a spatula, transfer the mixture to a square 9-inch glass baking dish. Cover with cling wrap, and freeze for 45 minutes.
• Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again.
• Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
• When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
• If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 30 minutes before serving, to allow it to soften.

HOMEMADE YOGURT

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.

THE BEST LOW CARB KETO YOGURT RECIPE

Steps:

• Sterilize 2 16-oz jars in the dishwasher or with hot, soapy water. Dry and set aside.
• Use the almonds and water to make almond milk using these instructions. (You don't need the vanilla and salt in that recipe unless you want to add them.) Do not use store bought almond milk - the preservatives will prevent your keto yogurt from fermenting properly.
• Place the homemade almond milk and cream into a medium saucepan over medium-low heat. Heat gently, stirring occasionally, for 5-7 minutes, until bubbles form around the edges. (Time can vary significantly depending on your pan material - mine was a cast iron saucepan like this.) Do not simmer or boil.
• Sprinkle (don't dump) the gelatin over the saucepan and whisk until dissolved.
• Remove from heat. Sprinkle in the sunflower lecithin and whisk until dissolved.
• Pour the cream mixture into the sterilized jars. Let the jars sit at room temperature for about 20 minutes, until the mixture is below 110 degrees F (43 degrees C), but still above 100 degrees F (37 degrees C). This is critical - a higher temperature will kill the probiotic cultures.
• Open or cut one probiotic capsule over each jar and stir in the powder. Cover with lids.
• To incubate your yogurt, turn on your oven light (not the oven). Place the jars on a sheet pan and place in the oven, with the door closed and light on, for 12-24 hours, depending on how sour you want your keto yogurt to be. (Alternatively, you can wrap the jars in a warm blanket to keep them warm.
• When the yogurt is done, refrigerate until cold. It will be thick, so stir well. Enjoy topped with Eaton Hemp Hearts!

SWEET YOGURT FRUIT DIP

Steps:

• In a small bowl combine yogurt, maple syrup, the 1/4 teaspoon cinnamon, the nutmeg, and cloves. If desired, sprinkle dip with additional ground cinnamon. Serve fruit with dip.

DIY FRESH YOGURT

Steps:

• Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
• Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
• After the fermentation is complete, refrigerate overnight.

HOMEMADE 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 RECIPE

Steps:

• In a medium saucepan or saucier, heat milk gently over medium heat until it reaches 180°F (82°C) on an instant-read thermometer. Keep the milk between 180 and 190°F (82 to 88°C) for at least 10 minutes and up to 30 minutes (how long you hold the milk at this temperature will change how much water steams off and how concentrated the milk proteins and fats end up, changing the final texture of the yogurt; there's no one right way to do it).
• Allow the milk to cool to about 110°F (43°C). In a small bowl, stir together the yogurt with a few spoonfuls of the warm milk, then scrape the yogurt mixture into the pot of lukewarm milk. Stir well to distribute the yogurt culture.
• Transfer the cultured milk to glass jars, the vessels of a yogurt maker, an Indian clay yogurt pot, or whatever incubating device you may have, such as a slow cooker or Instant Pot.
• Cover the jars and keep warm; how you do this depends on what you have at home. You can submerge the jars up to their necks in the temperature-controlled water of an immersion circulator (set to 110°F or the incubation temperature of your choosing); place them in a turned-off oven with the light switched on; wrap them in kitchen towels and hold them in a warm place; submerge them in 110°F water held in a cooler; use a yogurt maker, etc.
• How long it takes the yogurt to set will depend on the temperature at which it is held. This can be as short as 3 or 4 hours and as long as 18 hours. Once the yogurt has set, allow it to sit out at room temperature for up to an additional 12 hours to ensure a strong culture; if you're working with a culture you know well, you may not need to let it sit out for so long, especially if you don't want it to grow too sour. There's no one good rule here except to give the yogurt the time it needs to sour and thicken properly.
• Transfer the yogurt to the refrigerator and, if you can, let it set for another 2 or 3 days before eating it (all this time is simply to allow the culture to grow strong). Strain it to make Greek yogurt , if desired. If you plan to use this yogurt to inoculate future batches, make sure to set a few tablespoons aside.

RECIPE FOR HOMEMADE YOGURT

Steps:

• You will need a thermometer that measures temperatures between 110-190 degrees Fahrenheit.

HOMEMADE YOGURT

Steps:

• Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture.
• Fill three 1-quart plastic containers or glass jars with hot tap water (about 115 degrees F); cover. Place the containers in a small insulated cooler and pour in enough hot water (115 degrees F) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115 degrees F); set aside.
• Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 degrees F to 190 degrees F) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching.
• Remove from the heat and allow the temperature to drop to 115 degrees F. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115 degrees F) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115 degrees F.)
• Remove the yogurt from the cooler and refrigerate until cold, about 2 hours.
• For thicker, Greek-style yogurt, line a fine-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until it's as thick as you like, or up to 2 hours.
• Honey-Nut
• Mix in honey and toasted sliced almonds.
• Ambrosia
• Mix in chopped mandarin oranges and toasted coconut flakes.
• Banana Split
• Mix in sliced bananas and chocolate syrup.

EASY HOMEMADE YOGURT

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.