Stabilized Whole Milk Yogurt Recipes

STABILIZED WHOLE-MILK YOGURT

Stabilized Whole-Milk Yogurt image

Yogurt curdles easily when heated, but mixing it with egg white and cornstarch, and then simmering it, makes the yogurt more heat-stable without changing the flavor significantly. Active time: 15 min Start to finish: 15 min

Yield Makes about 2 cups

Number Of Ingredients 4

Ingredients

2 cups whole-milk plain yogurt
1 large egg white, lightly beaten
2 teaspoons cornstarch
1 teaspoon salt

Steps:

Whisk together all ingredients in a small heavy saucepan. Cook over moderate heat, stirring, until mixture just comes to a boil, 8 to 10 minutes, then reduce heat to moderately low and simmer until thickened, 3 to 5 minutes more.

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

Ingredients

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.

AUTHENTIC HOMEMADE YOGURT

Authentic Homemade Yogurt image

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

Ingredients

¾ cup plain yogurt, preferably Greek-style, with live cultures
1 quart whole milk
1 quart half-and-half
1 pint heavy whipping cream

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

CREAMY HOMEMADE YOGURT

Creamy Homemade Yogurt image

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

Ingredients

2 quarts whole milk, the fresher the better
1/4 cup heavy cream (optional)
3 to 4 tablespoons plain whole milk yogurt with live and active cultures

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

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