How can i make yoghurt or yogurt at home?!
can anyone tell me exact recipe to make home yoghurt/yogurt!?
i can only find market milk and sweet yogurt :(
thank you!
Www@FoodAQ@Com
i can only find market milk and sweet yogurt :(
thank you!
Www@FoodAQ@Com
Answers:
I made some myself a few weeks ago!
depends on how much yogurt you want to make, but I used:
1/2 gallon of milk (2% is good, but you can make it skim or full fat if you want)
6 oz!. container of plain yogurt (you need a 'starter' for the bacteria)
heat the milk on the stove to about 110 degrees, then mix the yogurt with a little cold milk to make it more liquid-y, then gently stir into the hot milk!. Cover the pan and let it sit on the stove for about 1/2 hour until it's not quite so hot, then leave in a warm place for 8-10 hours (overnight)!. you can even wrap the covered pan in a blanket to keep it warm!. the next morning (or after 8 hours) you can put it in the fridge!. If the starter yogurt had good, "live" bacteria (make sure it says so on the package!) it will have thickened the milk and made yogurt!.
You can also make it thicker, like greek style yogurt by straining it after you make it- line a collander with two layers of cheesecloth (coffee filters work too) and put your yogurt in!. Hang the collander over a larger bowl and cover both!. Put the bowls in the fridge for another 8-10 hours or overnight!. Discard the liquid whey and you now have a really thick yummy yogurt you can flavor however you like!Www@FoodAQ@Com
depends on how much yogurt you want to make, but I used:
1/2 gallon of milk (2% is good, but you can make it skim or full fat if you want)
6 oz!. container of plain yogurt (you need a 'starter' for the bacteria)
heat the milk on the stove to about 110 degrees, then mix the yogurt with a little cold milk to make it more liquid-y, then gently stir into the hot milk!. Cover the pan and let it sit on the stove for about 1/2 hour until it's not quite so hot, then leave in a warm place for 8-10 hours (overnight)!. you can even wrap the covered pan in a blanket to keep it warm!. the next morning (or after 8 hours) you can put it in the fridge!. If the starter yogurt had good, "live" bacteria (make sure it says so on the package!) it will have thickened the milk and made yogurt!.
You can also make it thicker, like greek style yogurt by straining it after you make it- line a collander with two layers of cheesecloth (coffee filters work too) and put your yogurt in!. Hang the collander over a larger bowl and cover both!. Put the bowls in the fridge for another 8-10 hours or overnight!. Discard the liquid whey and you now have a really thick yummy yogurt you can flavor however you like!Www@FoodAQ@Com
This is a recipe for skyr which is just like yogurt but much more creamy!. Traditional in Iceland!.
* 12 cups water
* 21 cups non-fat powdered milk
* 2 cups buttermilk
Directions
1!. Pour the powdered milk into a large clean bowl!.
2!.Allow the boiled water to cool until just warm!.
3 It must not be too hot or it will kill the living culture in the buttermilk!Www@FoodAQ@Com
* 12 cups water
* 21 cups non-fat powdered milk
* 2 cups buttermilk
Directions
1!. Pour the powdered milk into a large clean bowl!.
2!.Allow the boiled water to cool until just warm!.
3 It must not be too hot or it will kill the living culture in the buttermilk!Www@FoodAQ@Com
Yes!. It is simple!. Heat some milk to about 110 degrees!. Add some yogurt culture - about 2 tablespooons for every quart!. Stir it well and then let it sit in a 90 degree place for about 8 hours!.
Here is a fun link for making your own cheese too:
http://www!.ehow!.com/how_2289661_make-hom!.!.!.
Good Luck!
Www@FoodAQ@Com
Here is a fun link for making your own cheese too:
http://www!.ehow!.com/how_2289661_make-hom!.!.!.
Good Luck!
Www@FoodAQ@Com