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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 68.4
  • Total Fat: 3.5 g
  • Cholesterol: 10.8 mg
  • Sodium: 44.2 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.5 g

View full nutritional breakdown of Dollbabe56's Homemade Yougurt calories by ingredient
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Dollbabe56's Homemade Yougurt

Submitted by: DOLLBABE56

Introduction

I found this recipe online, but can't remember where... it takes quite some time to make (all afternoon +5 hrs. to set) and for me that means all day. :) BUT, it is well worth the effort. I found this recipe online, but can't remember where... it takes quite some time to make (all afternoon +5 hrs. to set) and for me that means all day. :) BUT, it is well worth the effort.
Number of Servings: 36

Ingredients

    1 gallon organic whole milk
    1/4 cup nonfat dry milk
    chobani plain nonfat greek yougurt

Directions

How to Make Homemade Yogurt
By mfahrney, eHow Member
Nothing taste better then homemade.
Rate: (11 Ratings)
If you have never had homemade yogurt please try this easy recipe. I promise you will NEVER go back to bought again. You know that sort of sour taste you get in your mouth when you eat yogurt, well that's not supposed to be there. Enjoy this article and as soon as you get a chance make some yogurt!!

1. When oven comes up to temperature, turn oven off, wait 5 minutes, and place milk mixture inside.
2. For ideal incubation, maintain a temperature of about 110 degrees F inside the oven.
3. Use an oven thermometer or your candy thermometer to monitor the temperature inside the oven.
4. Do not let the oven temperature drop below 100 degrees F.
5. Let incubate for 5 to 7 hours.
Slow- ooker Method Instructions
Difficulty: Moderately Easy
Things You’ll Need:
• double boiler with lid, capacity 1+ gallon
• four quart jars with lids, sterilized in boiling water II use pint jars – app. 10)
• candy thermometer, reading range = 0 to 225F
• 1 large cooler (actually I used 1 med, 1 sm. And my crockpot because that is what I had.)
• Small container of plain yogurt. (I used nonfat greek yogurt)
• powdered milk - optional

Step1
First, pour warm water into the cooler, and close it. This will warm it up internally. Then, sterilize your quart jars and lids, boil in water for ten minutes. Get together all of your ingredients.

Step2
Put one gallon of milk into the pot. Warm the milk over medium heat. Heat until the temperature of the milk is 85-90 C (185-195 F). DO NOT ALLOW TO BOIL. Remove from heat. Allow to cool naturally (or set pot in a ice water bath and carefully watch the temperature -it will drop fast while stirring) to 110 degrees. Place one cup of the scalded and cooled milk in a two cup measuring container. Add enough fresh, yogurt to bring the level up to two cups. Slowly stir and blend the yogurt starter into the scalded and cooled milk until smooth. For firmer yogurt, add 4 Tbl powdered milk to the gallon of milk prior to heating. Stir well to make sure everything is all mixed together.
Step3
Once throughly mixed, pour the milk mixture into the sterilized jars, filling to the neck. Cover immediately with sterile tops. Tighten well. Check to see that the water in the cooler is not below 50 C (122 F) or above 55 C (130 F). If it is, make sure you adjust it and fix the water temperature. Place in a warm location. Carefully set the jars of yogurt/milk mixture in the water so the bottom of the lids are above the water. ( I first put a folded garbage bag, folded newspapers, then a folded towel on top of the jars to help retain the heat.) Close the cooler, place in warm place and let sit undisturbed for three to six hours. (I believe let mine sit about 5 hours) If the starter was active and the temperature correct, the yogurt will have firmed.
Step4
Put your homemade yogurt in the refrigerator. The next morning take it out. Scoop out a big dish of it, fold in some granola, frozen or fresh fruit ... and enjoy the best yogurt you have ever tasted!!



Tips & Warnings
• You do not have to add the powdered milk, but it does make a thicker yogurt, which makes it easier to 'fold' fruits and other items into it.
• You can use cow's or goat's milk.
• You can use dried yogurt cultures, but using ready made is so much easier.
• Whole milk makes richer flavored yogurt, skim milk makes it non-fat.
• You can use yogurt instead of sour cream. Add dollops: to baked potatoes. on rice dishes. on bowls of soup or tacos.
• Make sure you allow enough time for the yogurt to 'set-up'.
• Do NOT boil the milk, it will give the yogurt a cooked flavor.



Here are different methods that you could try:
Oven Method
6. Turn oven to 170 degrees F.

1. Preheat the empty slow cooker (with the crockery insert in place) on the warm or low setting for 10 minutes.
2. Place covered containers of yogurt in the slow cooker insert.
3. Turn off the slow cooker and cover with a folded bath towel to insulate.
4. Turn the slow cooker on warm or low for 5 minutes every hour to maintain temperature.
5. Let incubate for about 5 to 6 hours.
Heating Pad Method
1. Place a dry cutting board on a sturdy table or countertop.
2. Set heating pad on top of cutting board and plug it in.
3. Turn the heating pad to medium heat.
4. Place bowl of milk mixture on top of the heating pad.
5. Let sit, undisturbed, for at least 6 or 7 hours.
Cooler Method
• If you have a well-insulated cooler that retains heat well, you can try this method.
1. Fill 4 liter- or quart-size bottles with very hot tap (about 130 to 140 degrees) water.
2. Place bottles inside cooler.
3. Pour cultured milk into one large or several small containers with lids and place them inside the cooler.
4. Place a few folded sheets of newspaper or a folded towel over the bottles to keep the heat in, shut the lid, and do not disturb for 5 to 7 hours.
Step 5: When Yogurt Is Done

(Photo by Sandy Smith)
• After the estimated incubation time has elapsed, check your milk to see if it has turned into yogurt. The longer the yogurt remains warm and still, the thicker and tarter it will become.
1. If the yogurt appears to be set and feels slightly firm, it's done.
• It will continue to thicken as it cools.
2. If you haven't already done so, spoon the yogurt out of the top of the double boiler and into the sterilized storage containers (e.g., a large mason jar or several individual-size yogurt cups).
3. Cover each container of yogurt with a tight-fitting lid or plastic wrap.
4. Store in the refrigerator for no more than 10 days.
Tips and Warnings
Flavorings
• You can use whatever you wish to flavor your homemade yogurt.
1. Try adding fruit jam or jelly, honey, molasses, brown sugar, cut-up fruit, fresh or frozen berries, crushed pineapple, espresso powder, flavored extracts, or whatever else you find appealing.
2. Be creative with your combinations!


Serving Size: makes 36 1/4 cup servings

Number of Servings: 36

Recipe submitted by SparkPeople user DOLLBABE56.





TAGS:  Snacks |

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