Homemade Yogurt
- Ready In:
- 10mins
- Ingredients:
- 2
- Yields:
-
1 quart
ingredients
- 1 quart milk
- 3 -24 teaspoons lactobacillus acidophilus culture
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
-
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.
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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.
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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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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois