Anybody has homemade yogurt recipe to share?

Answer 1

Dr. Fankhauser has a pretty good website and shows with pictures his yogurt making process.

I've tried it and it's pretty easy and tasty.

His recipe is 1 gallon fresh milk (whole milk makes richer flavored yogurt, skim milk makes it non-fat) and a starter: 1 cup Dannon Plain yogurt, very fresh. I've used another brand of plain yogurt (with live active cultures) in place of the Dannon brand and it worked.

I recommend looking at the website. Trying to describe it in words can be tedious.

Answer 2

My husband and I make about 4 quarts of yogurt with this recipe:
Boil a gallon of milk slowly, let it boil thirty minutes.
Remove from heat and allow to cool until you can stcik your finger in the milk comfortably, but it's not yet cold (about 100 degrees F).
Distribute the milk into containers, almost full. Add 2-3 TBS of yogurt (any kind) to the milk and stir it.
Put containers in a cooler (we use a styrofoam one), and fill the cooler with hot water until it reaches halfway up the containers.
Cover and let sit overnight. You'll have yogurt in the morning!!

Answer 3

Alton Brown on FoodTV had one on the other night. His show is "Good Eats"
I will let you look it up. www.foodtv.com as you will have lots of fun looking up yummy recipes on the site. So go there, get your answer on yogurt, and see what else you find. Trust me you will enjoy it!

Answer 4

Here's my basic recipe (...btw, I use a $15 yogurt maker, probe thermometer, microwave, and powdered starter.)
It tastes really "fresh" and clean compared to commercial yogurts:

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(First, I plug in my yogurt maker so it begins to heat up, and I also wrap a towel around it though that's not necessary... I also take a packet of Yogourmet starter out of the frig so it will come to room temp by the time I'm ready for it)


...I pour about a liter of 2% milk into a large 8-cup Pyrex measuring cup ....then add 1/2 cup powdered milk and stir till totally mixed
....I put it in the microwave and heat it on high for 5-8 minutes (depending on whether it's winter or summer), then give it a stir and check the temp with my probe thermometer
........ then I repeat the process for 2-3 minutes at a time till I get to 185 F
...(I let mine sit in the microwave for 5-10 min, which I find makes the yogurt thicker when it's finally finished)

To cool the yogurt, I just let mine sit around in the Pyrex with the probe sitting in it and set a timer for 30-60 minutes (again depending on the season) to remind me to check the probe's reading (some people do a rapid cool down in a bowl of ice, etc.).
....I keep setting the timer (for less time) and checking till the temp gets down to about 120
... then I put a little bit of the milk into a separate cup and add the starter, and mix well till there are no lumps... pour that back into the rest of the milk
...Then I pour the milk into my yogurt maker's container (it should be about 115 F or so by then, which is the middle of the "best" temp. range for incubating yogurt).

... I let mine incubate without disturbing or jiggling for 4 hrs (the minimum time) because I don't like mine too sour.

... I remove from yogurt maker and put it in frig, covered, overnight while it firms up even more.

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When I'm ready to eat my yougurt, I'll usually either make a thick smoothie (blending up with sugar and frozen fruit), or I'll just add some sugar with a bit of maple syrup and eat it with a spoon.
I also use it for cooking, or drain it to make "yogurt cheese" as a substitute for sour cream or add things to that for dips, etc.
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Here's some info on things that can be added to the yogurt after it's completely finished and has set awhile:

SWEETENERS.... usually added, though some people can eat yogurt without them
....granulated white sugar, brown sugar, powdered sugar, or artificial sweetener
... or a liquid like honey or maple syrup

Then you can add other flavorings --sweet, savory, or anything else.... some examples:

LIQUIDS:
...extracts (vanilla, almond, etc.), maple syrup, fruit juices (concentrates, or regular juice which makes a great smoothie), chocolate syrup, strong coffee
...(and peanut butter, which is not exactly liquid)
FRUITS... as whole bits or as purees:
...I like to use *frozen* fruit (from a bag usually), which I puree before adding to yogurt
...applesauce and other purees, jams/preserves, canned fruit or pie filling, etc.
SOLID BITS ...whole or chopped:
...nuts, raisins and other dried fruits, granola or other cereals, chocolate chips or chopped candy and candy bars, etc
POWDERS:
...cocoa, cinnamon, nutmeg, cardamom, coffee mixes, anything that comes as a powder for mixing with something else, etc.
SPICES, HERBS:
...chopped mint leaves--great with fruit... garlic powder or other spices, or packaged powders (for dips, etc.)
You can also add yogurt to larger amounts of other things, rather than adding other things to the yogurt (then cook or not), but that's another topic.


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There's loads of info online about making yogurt (in various ways), things you can flavor it with, ways to use it with other foods, etc.
You might also want to check out the archives of the yahoogroup on yogurt called homemade_yogurt:
http://health.groups.yahoo.com/group/hom...
There's a lot of info there.

I also found a lot of good info on making yogurt (in various ways) at amazon.com in the Customer Reviews for the Salton yogurt maker:
http://www.amazon.com/gp/product/custome...


HTH,


Diane B.