Recipe by Skipper/Sy
Home made yogurt is fun and easy to make, especially when made to your liking. That is, you can use regular milk, non-fat milk, goat milk... and/or add cream to taste. While traveling throughout the "Near East" I had a chance to taste many variations of yogurt, especially Turkish and Iranian yogurts. The recipe below is one with a rich creamy taste.
Top Review by awalde
I followed Sy instruction except for the heating: i used the 40°C (104°C) funcion of my oven.
It turned out very light and not sour at all. Delicious with honey! A really excellent and healthy dessert!
I will try with differen yogurt starter from different trade marks!
Note: we have only halogen and LED lamps, which would not produce enoght heat.
Thanks a lot for posting this recipe!
- 4 cups milk
- 2 cups half-and-half
- 3 -4 tablespoons cultured yogurt (I prefer using Erivan Acidophilus Yogurt with live yogurt cultures and unhomogenized whole milk.)
Directions See How It's Made
- Place the milk and cream into a pot and bring to almost a boil. Making sure you don't burn the milk on the bottom of the pot (A non-stick pot if possible).
- Turn off heat and let cool to 115 degrees.
- As the milk is heating up and then cooling add 3-4 tablespoons of cultured yogurt in a cup.
- Let sit at room temperature (about 70 degrees).
- When the milk has cooled to the correct temperature, add some to the cup with the yogurt.
- Next stir well and then add back into the pot of milk, stir.
- Next take a clean glass jar/ovenproof bowl and pour the milk into it, stir well.
- Cover the jar/bowl with plastic wrap and then a dish cloth.
- Take a clip-on desk lamp (shade and with a 75 watt bulb) and point it toward the surface of the jar/bowl (about 6 inches away).
- Let the jar/bowl with the milk and yogurt starter incubate under the heat lamp for about 8 to 12 hours. I prefer 12 hours, with the finished yogurt having a nice tangy taste and consistency!
- NOTE: The longer you let the yogurt stay under the heat lamp, the more tangy the yogurt will taste.
- The amount of yogurt starter used is another factor in the success of the finished yogurt; too much or too little is no good.
- Also, the environment in which you place the jar/bowl can effect the finished yogurt as well.
- For example, if you are placing the jar/bowl of milk in a 80-85 degree kitchen area you can reduce the time it sits under the lamp. Or in some cases no lamp is needed.
- Further, you can use a conventional oven which has been heated to 200 degrees and then turned off. Then place the jar/bowl with the milk & yogurt starter inside the oven for about 2 to 4 plus hour.
- (I have also used my microwave convection oven, but not the microwave feature).