Can any one give me a simple recipe for yoghurt preparation?

Answer 1

-1 tbsp. gelatin
-Warm water to soften
-Enough boiling water to make 1 c.
-1 tbsp. sugar
-3 c. powdered milk
-3 c. water
-1 can evaporated milk
-2 c. tepid water
-5 rounded tbsp. plain yoghurt

Method:-

1) Preheat oven to 275 degrees.
2) Soften gelatin in warm water; add boiling water to make 1 cup. 3) Add sugar.
4) Combine powdered milk and 3 cups water.
5) Mix all ingredients in 2 quart bowl, cover and put into oven; turn oven off.
6) Leave overnight or 8 to 10 hours.

ENJOY!!

Answer 2

In the blender put:
1 1/2 cups powdered milk
2 cups cold water
1 T yoghurt (first time store bought, then from your own)
blend and add:
1 cup boiling water
blend again and put in a yoghurt maker.

NOTES
Do NOT forget to keep some yoghurt for the next time, I normally freeze some
tablespoons in separate containers, and then use one of these when making my
new batch

If you do not have a yoghurt maker put in jars (even old yoghurt containers)
in the pressure cooker, which should have some hot water at the bottom.
Cover the pan with a thick towel

You can always add the flavor later, be it fruits or honey.

Answer 3

Yogurt is created by the propagation of bacteria cultures. Basically, if you place a tablesppon of yogurt in a glass of milk, the bacteria will reproduce and spread through the milk, and within 6 to 12 hours, transform the milk to yogurt. But yogurt cultures are "fussy" -- the milk must be boiled first in order to remove any competing bacteria and then cooled to a lukewarm temperature so that the yogurt bacteria won't be killed by high heat. You could also use sterile powdered milk, or a combination of the two (boiled and sterile).

Recipe:
Yield: 4 8 ounce containers

INGREDIENTS:

* 1 quart milk
* 1/4 cup store-bought plain yogurt

Pour the milk into a small sauce pan. Prop a candy thermometer inside, and heat to 180 degrees F. Allow the milk to cool to 105 degrees.

Stir in the yogurt and pour the mixture into glass jars. Cap the jars and place in a pan of warm water (105 deg to 112 deg) along with the candy thermometer.

INCUBATE: Allow the yogurt to incubate for 5 to 6 hours, adding hot water as needed to maintain a consistent water temperature. If the yogurt doesn't "yog", either the heat wasn't consistent or the original boiled milk wasn't cooled enough. If your luck is really bad, try adding a half tsp of unflavored gelatin dissolved in a small amount of warm water.

Other incubation ideas:

* Set the pan on a stovetop or radiator
* Put the jars in a box along with a hot-water bottle and pack crumpled newspapers loosely around them.
* Turn an electric heating pad to its lowest setting and wrap it around the jar.
* Set the jars in a metal box with a glowing Christmas tree light bulb.
* Put the jars on the TV set (with the set turned on).

Whichever incubation method you use, be sure to check the temperature often. The yogurt is ready when it retains the impression of a spoon pressed into the surface. Remove the jars from the pan and refrigerate for up to 1 week.

Flavorings:

* Almond extract
* Vanilla extract
* Fresh fruits, such as blackberries, strawberries, peaches, etc.
* Coffee flavor

TIPS!

For low-fat yogurt, or low-fat substitute for sour cream, use low-fat milk. For a richer yogurt, use a mixture of whole milk and cream.

It's usually best to make yogurt before you go to bed, so the cultures can work when they're least likely to be disturbed.

Don't try to make yogurt and bread on the same day. Yogurt cultures hate competition and yeast in the air seems to make them roll over and go to sleep.

New batches should be made every 4-5 days to keep the culture active and the flavor good.

Answer 4

Homemade Flavored Yogurt (Yoghurt)
Ingredients
1 quart whole milk
1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener
1/3 cup instant nonfat dry mlk (optional. It produces a thicker texure and increases the protein content by 2 grams per cup.)
1 rounded tablespoon plain yogurt or recommended quantity of powdered culture
Flavorings or fruit (see instructions)


Instructions
Scald 1 quart of milk and stir in 1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener. If other flavors are desired, after dissolving the sugar or honey, stir in 1 tablespoon of extract, such as vanilla, lemon, almond, or peppermint, or instant coffee. Another time, try adding 1 teaspoon of ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special combination. Add the instant nonfat dry milk, cool the mixture to 110 degrees F, and stir in the culture. Pour into warm containers, cover, and incubate.

For jam, preserve and peanut butter flavors, put 1 tablespoon of the flavoring into the bottom of 1-cup containers and pour the warm milk-yogurt mixture over. Cover and incubate as usual.

If fresh, canned, or dried fruit is desired, it is best to make such additions to the yogurt after it has incubated. The acid content of some fruits can curdle the milk-yogurt mixture and prevent proper fermentation.

Whenever you are flavoring yogurt, always remember to leave 1 cup plain, so that you will have fresh starter for the next batch.

Answer 5

Yogurt is created by the propagation of bacteria cultures. Basically, if you place a tablesppon of yogurt in a glass of milk, the bacteria will reproduce and spread through the milk, and within 6 to 12 hours, transform the milk to yogurt.

Answer 6

warm a certain amount of milk . spread along the sides of a container cover the container with a cloth and keep it outside( in the kitchen) for a few days and Ur yogurt is prepared

Answer 7

Put a few drops of lemon juice in a bowl of milk...then..
" Milk sleeps all night - Morning becomes tight " Yoghurt is ready for you !!

Answer 8

boil the milk. let it be cooled. when it is little warm add some curd and stirr it well.keep it for six hours yoghurt will be prepared.