Homemade Yogurt

HOMEMADE YOGURT


Yogurt making is so easy! Yes,quality yogurt may be made at home. You can save money when you make it yourself.

Use any kind of yogurt containing live active cultures as a starter. Try your favorite brand! Trial and error find the best to suit your individual tastes.

Make sure all utensils are clean for a healthy growth of yogurt cultures.

Homemade Yogurt Recipe:

1 quart milk
1/4 to 1/2 cup non-fat dry milk powder
1/2 cup plain unflavored yogurt
2 tablespoons cream (optional)

In a med. saucepan, combine all ingredients except yogurt. Two tablespoons of cream (or more) may be added to the basic recipe for a richer, creamier dessert yogurt or frozen yogurts. For everyday yogurt or yogurt used in baking, the extra richness is not needed.

Heat milk, uncovered, over low heat, gradually bringing it nearly to a boil. Tiny bubbles will form around the edges of the pan; the milk should reach a temperature between 185-190°F.

Remove any milk that forms a skin on the surface.

Remove pan from heat to cool for about 20 minutes, or until the milk reaches a temp of between 100-110°F. Stir in 1/2 cup of active live culture yogurt or yogurt starter.

Transfer the yogurt mixture to a good quality thermos or a yogurt maker and maintain the temperature of about 100°F for 4-10 hours. A longer fermentation periods will make tart yogurt. Leave the yogurt undisturbed or it will not thicken, and keep it free from drafts as well.

Refrigerate until ready to use. Flavor as desired, adding crushed, dried or fresh fruit or fruit cocktail, sunflower or pumpkin seeds, Grape-Nuts, blueberries, strawberries, raspberries, etc.

Use homemade yogurt for baking in any recipe calling for buttermilk, sour cream or yogurt; it adds nutrients to quick breads, muffins, pancakes and yeast breads.

Another useful purpose for homemade yogurt is yogurt cheese! Just drain fresh yogurt in several layers of cheesecloth and hang in a cool place; this can be used in many recipes as a substitute for cream cheese.

Save half a cup of the unflavored yogurt as a starter for making the next batch.

This yogurt is an economical way to produce quality yogurt for diet plans which include daily consumption. The yogurt starter can be maintained indefinitely if you make yogurt often. Use each batch of reserved starter within 5 days or start again with fresh starter.