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.
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
HOMEMADE PLAIN YOGURT
For us DIY-ers, this is an easy way to make creamy, smooth yogurt at home! It tastes GREAT, and it works! It is yummier and cheaper than store-bought. When you read it, you might think it is too involved... but really, you just let it sit in the warm water, checking the temp every now and then. It actually does its own work - kind of like letting bread dough rise. I use the time to get other things done around the house. Don't be scared off - it's really pretty easy.
Provided by Naomi Witzke
Categories Everyday Cooking
Time 6h20m
Yield 5
Number Of Ingredients 3
Steps:
- Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically.
- Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C).
- When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk.
- Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
- When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
- Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!
Nutrition Facts : Calories 118.9 calories, Carbohydrate 12.9 g, Cholesterol 16.2 mg, Fat 3.6 g, Protein 8.8 g, SaturatedFat 2.3 g, Sodium 116.8 mg, Sugar 12.9 g
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.
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
I've had this recipe for about 30 years and I really can't remember where I got it from. Since I never owned a "yogurt maker", I always used this method. The recipe makes a surprisingly good "plain" yogurt. Cook/prep times do not include the 4 hour setting time or the 8 hour chilling time. **Note: After you make your first batch of homemade yogurt, you can use your homemade plain yogurt as the starter for future batches.
Provided by Dee514
Categories < 15 Mins
Time 15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- Bring milk to just a boil and then set aside to cool.
- Cool just enough not to bite the finger to touch, (about 120°F).
- Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
- Mix well by stirring the starter in, and cover.
- Completely cover the bowl with towels top and bottom to maintain an even temperature.
- Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
- Refrigerate for 8 hours before serving.
- To store, keep in refrigerator.
- If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
Nutrition Facts : Calories 148.8, Fat 7.9, SaturatedFat 4.5, Cholesterol 24.4, Sodium 104.9, Carbohydrate 11.7, Sugar 12.3, Protein 7.7
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- Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
- Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
- Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
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