Homemade Yogurt

"Once your yogurt is chilled your ready to go-just add your favorite jam or preserve or fresh fruit."
 
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Ready In:
10mins
Ingredients:
2
Yields:
1 quart
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ingredients

  • 1 quart milk
  • 3 -24 teaspoons lactobacillus acidophilus culture
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directions

  • Heat the milk to boiling point-212°F.
  • Let cool to just warm-do a wrist test.
  • When no longer"hot" add the yogurt or yogurt starter and whisk well.
  • There are several methods to go to at this point but I think (IMHO) that this is the best.
  • Pour product into a wide-mouth thermos and put the lid on it.
  • Let stand 4-6 hours before refrigerating.
  • Dont shake, rattle or roll the thermos while incubating or your going to get yogurt that looks like cottage cheese.

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Reviews

  1. The thermos method is definitely one of the easiest ways of making yoghurt.
     
  2. I had just returned from a Mediterranean vacation and longed for the really thick creamy yogurt they serve for breakfast. A young Turkish woman told me it was easy to make your own so I went straight to RecipeZaar and found this recipe. I used 1% milk with 1/3 cup plain yogurt and put in the wide mouth thermos. Like Sugarpea, I thought it was okay but too thin. I then found recipe #270949 for "Easy and Fast Greek Style Yogurt". I took my yogurt, poured it in a wire mesh strainer lined with a coffee filter and put it in the fridge overnight. The result was a fantastic thick creamy yogurt!! I like to add a spoonful of honey.
     
  3. VERY easy to make yogurt! I mixed the ingredients together and let it sit in the oven overnight at 100F.
     
  4. I only heat my milk to 120 F (as per Alton Brown's recipe). I used 1 packet of Yogourmet (product of Quebec, Canada) instead of the bacterial culture suggested. I also strain my yogurt through a cheesecloth lined sieve to create a thicker yogurt. The method of using a thermos works wonderfully which is the main reason I gave 5 stars. Thanks for sharing.
     
  5. I make yogurt in a similar way, 3 1/2 Cups of Milk 1/2 Cup of Dry Milk Bring almost to a boil, let cool to 115 F, 2 Tbsp of live plain yogurt Mix into milk & place in large mouth thermos. I let mine sit overnight. Adding the dry milk creates a thick yogurt, which I like. I've used skim, 1% and 2% for this recipe & it's always came out well.
     
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