Yogurt Recipes Easy

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.

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.

EASY YOGURT

Steps:

• Evenly coat the bottom of a medium Dutch oven or other heavy-bottomed pot with a thin, 1/4-inch-thick layer of water. (This will prevent the milk from sticking to the bottom of the pot.) Set the pot over high heat. Add the milk and heat until it just comes to a boil, watching closely: As soon as you start to see bubbles forming, take the pot off the heat. Let the milk cool until it reaches 130 degrees, 30 to 35 minutes. If you don't have a thermometer, the milk should be warm enough that you can comfortably stick your (clean!) finger in it - it should feel hot, but not so hot as to scald your finger (think of a Jacuzzi).
• While the milk is cooling, smear the bottom of a 1-quart lidded glass, plastic or stainless steel container with 1 teaspoon of the yogurt. (A dab in the center is fine; you needn't spread the yogurt evenly to coat the bottom.)
• When the milk has cooled to the proper temperature, add the remaining yogurt to the milk and whisk until the yogurt has completely dissolved into the milk, about 3 minutes. Pour the mixture into the prepared container and loosely set the lid on top, leaving a little room for air to get out.
• Place the container inside an unheated oven. Shut the oven, turn the oven light on and let sit for 2 hours (see Note). Check the yogurt: When it is done, it will be set (not liquid) but still jiggle like Jell-O. If it's not yet set, leave it in the oven for 1 hour more. Depending on the temperature and humidity outside, the setting process can take up to 5 1/2 hours, so don't fret if the yogurt isn't done the first time you check.
• When the yogurt is done, top it with the lid to seal, and transfer the yogurt to the refrigerator to chill and fully set overnight before using. The yogurt will keep, covered, for 4 to 6 weeks. (It'll start to get pretty sour after 2 weeks, which, depending on your tastes, could be a good or bad thing. You can also freeze a few tablespoons to start a later batch.)

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.