Recipe

Home-made Yogurt Recipe

	Auntybea / All my dishes 1 year, 6 months ago This recipe for yogurt can be drained a longer or shorter time to your desired stage of creamy thickness, so you can either keep it at the creamy yogurt stage or you can take it to the cream cheese-like texture of yogurt cheese. This recipe is for t... More Prep:30m Cook:30m Servings:1	Auntybea
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Ingredients

6 cups skim milk, 1 % or 2% or whole milk as preferred

6 tbsp. High-quality nonfat dry milk powder

½ cup fresh plain active-culture yogurt without additives

Directions

Whisk together the milk and dry milk powder in a large sauce4pan and heat the mixture slowly to simmering, stirring it almost constantly; it should reach a temperature of at least 180 F. Set aside, covered, to cool to 110 F, or until a drop feels only faintly warm when dribbled on the inside of the wrist (and you thought your baby-bottle-making days was over!) Remove any skin that has formed on the top of the milk.

Whisk the yogurt smooth in a bowl that has just been rinsed out with boiling water, then whisk in the lukewarm milk.

Cover the bowl and keep the contents warm; either wrap the bowl in several layers of heavy towels; or set the bowl in an oven warmed only by a pilot light (the oven temperature should be around 100 F); or set the bowl in a pan of warm (100 F) water, overwrap the whole works in terry towels or other thick cloth to retain warmth, and replace the water from time to time to maintain its temperature. The yogurt may reach a custard-like consistency in as little as 4 hours, so begin to check it at that point. For the mildest flavour, refrigerate the yogurt as soon as it has coagulated softly (it will be jiggly when the container is shaken a little); it will become firmer after chilling. Let the yogurt incubate in the warmth longer to increase its tartness.

Refrigerate the yogurt, closely covered and without disturbing the curd, for several hours or overnight before serving it or making yogurt cheese. It keeps well for at least 2 weeks in the fridge.

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Comments

knoxcop 1 year, 6 months ago said:
Wow! Who knew? I dearly love yogurt, may have to try this one day...--Kn0x--

rosemaryblue 1 year, 6 months ago said:
Great recipe! Love yogurt!

jcooks 1 year, 6 months ago said:
I think you forgot to mention when to add the yogurt starter. I believe you stir it in after the milk cools to 110 F.

broadzilla 1 year, 6 months ago said:
"½ cup fresh plain active-culture yogurt without additives"
Would this just be the plain yogurt from the supermarket, or is it a specialty store item?
Is there a brand you prefer to use?

auntybea 1 year, 6 months ago said:
You are absolutely right jcooks, I have fixed the recipe now! I missed the second step! Duh!

auntybea 1 year, 6 months ago said:
You can just use plain yogurt, but make sure it says active culture somewhere on it!! Some of them aren't and if there is no active culture, it won't make more active culture! As far as no additives, I just try to find one that has the least amount of crap in it. If it is that jelly texture, I avoid it, but most plain yogurts aren't like that anyway.

bluewaterandsand 1 year, 6 months ago said:
This is a fantastic post!

sday5 1 year, 6 months ago said:
You do know how to do everything. I have a yogurt maker. I am going to try this. Thanks for reminding me of this. I have so much time now?? not really

jimrug1 1 year, 6 months ago said:
Great Post. I have a recipe posted for this also. We (my family) have been making this since I was small. I still make it once a week. I always used the stick my finger in and count to ten method... LOL Do you take some out of each batch to use as starter for the next batch? Jim

greekgirrrl 1 year, 5 months ago said:
This is how my mom and dad have been making yogurt for years!! Thanks for a great post!!

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