How to make yoghurt at home without a yoghurt making machine?!
someone once taught me this recipe but i've forgotten the details - bring milk to boil then let it cool until you can stick your finger in it - then add some live yoghurt and then wrap in a towel and stick somewhere warm for one day - or something like that
any recipes
and will any yoghurt from the shop do as a starter yoghurt!?Www@FoodAQ@Com
any recipes
and will any yoghurt from the shop do as a starter yoghurt!?Www@FoodAQ@Com
Answers:
tiny,that's how my grandmother used to make yogurt, there was no thermomenter and no microwave around!.
the 'warm place for about a day' was at the side of the stove, after dinner was cooked and the fire let go out, it was therefore more over the night!.
in your case it will do if you heat water to THAT temperature, so yo ucan stick your finger in!.!.!.
put the pot with milk and starter yogurt in the water, if you have gas, just the pilot light will be enough!. with electric it is ok if yo uhave a modern stove top that can be turned on so low, otherwise the baking oven to a minimum and don't close the dorr!.
but the mainthing is the 'starter' yogurt!. look for greek or bulgarian style natural yogurt, they tend to be more expensive but are made with life cultures!. milk should be not the one sold in tetrapacks which is steralised, homogenised, pasteurised and what else!. makes it hard for the yogurt bakteries to start multiplying!.!.!.
otheriwse, good luck!.Www@FoodAQ@Com
the 'warm place for about a day' was at the side of the stove, after dinner was cooked and the fire let go out, it was therefore more over the night!.
in your case it will do if you heat water to THAT temperature, so yo ucan stick your finger in!.!.!.
put the pot with milk and starter yogurt in the water, if you have gas, just the pilot light will be enough!. with electric it is ok if yo uhave a modern stove top that can be turned on so low, otherwise the baking oven to a minimum and don't close the dorr!.
but the mainthing is the 'starter' yogurt!. look for greek or bulgarian style natural yogurt, they tend to be more expensive but are made with life cultures!. milk should be not the one sold in tetrapacks which is steralised, homogenised, pasteurised and what else!. makes it hard for the yogurt bakteries to start multiplying!.!.!.
otheriwse, good luck!.Www@FoodAQ@Com
* Exported from MasterCook *
MICROWAVE YOGURT
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Lowfat or skim milk
1/4 c Nonfat dry milk (optional)
2 tb Fresh yogurt
Pour the milk into a quart glass container!. If you
want to add nonfat dry milk to make the yogurt
“creamier” now's the time!. Heat in microwave until the
milk reaches about 175 degrees!. (Takes about 9
minutes!.) Remove from microwave and cool until the
milk reaches about 100 degrees!. Add two tablespoons
active yogurt!. Stir well, a whisk is good!. Cover with
plastic wrap!. Wrap in a towel!. Replace bowl in
microwave!. Heat on low about 30 seconds!. Heat on low
30 seconds every 30-60 minutes for about 4 hours!.
You'll have yogurt!. If you walk away all day but leave
it nice and warm, it'll turn into yogurt, too, but
will take longer!. And since you won't be there, you
won't notice!. Refrigerate and laugh at Dannon's high
prices!.
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@@@@@
Yogurt Dip
24 ounces nonfat yogurt, strain overnight
3 cloves garlic, mashed
1/2 teaspoon oregano
1/4 teaspoon EACH basil, dill, marjoram and pepper!.
May I suggest making one of 24 ounces nonfat yogurt (strain overnight)
and adding 3 cloves mashed garlic to it along with 1/2 t!. oregano
(dry) and 1/4 t!. of basil, dill, marjoram and black pepper!. This is
delicious as a spread or dip!. I also top a baked potato with it!.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0!.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium!. Exchanges: !.
Nutr!. Assoc!. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Www@FoodAQ@Com
You've got to use live, plain yoghurt, as for your method, that will work!. If you use UHT milk you don't have to boil and coolWww@FoodAQ@Com
go to http://www!.chow!.com and look at the posts about yogurt - more info than you'll ever want to knowWww@FoodAQ@Com
Homemade Yogurt
Crystal Miller
8 cups milk, cow or goat
1/3 cup powdered milk
? cup pure maple syrup, optional for sweetened yogurt
? cup starter yogurt
Yogurt takes a little bit of time to make!. Not actual ‘working on it’ time but time for it to sit and culture!. Yogurt is a cultured product, much like cheese!. Make sure that your starter yogurt that is called for in the recipe is yogurt made from live cultures!. You need to read the label on the yogurt to make sure it says “made with live cultures” or something similar to this!. You will need to have a thermometer to check the temperature of your milk while you are making your yogurt!. A candy thermometer bought from the grocery store will work just fine!. You will also need to have a way to incubate your yogurt for 12 hours and maintain a temperature somewhere between 90 and 110 degrees!.
There are a variety of ways of maintaining this temperature!. If you have a gas stove, putting your yogurt in the stove and leaving the pilot light on may be enough!. If you have a stove that you can set at around 100 degrees, this works also!. Another method that works is to use a styrofoam ice chest!. While you are making the yogurt up fill the ice chest with hot tap water!. Right before you set the jars in the ice chest empty the water, place filled jars in the ice chest, and fill with 110 degree water up to the bottom edge of the lids!. Put the cover on and place a blanket over this!. After about 4 hours check to make sure the water is still the right temperature (between 90-110 degrees)!. If the water is cooling down, dump half of it out and replace with 110 degree water and cover again!. Check every 1 ? hours or so to make sure the water is staying warm!. If the temperature of your yogurt gets to high or to low then it will kill the culture!. So it is important that during the incubation period that your temperature stays between 90 and 110 degrees!.
Now for the directions!.!.
Before you begin wash 2 - quart canning jars!. If you want to use 4- pint jars instead that would be fine too!. Have the metal rings and lids ready to cover the jars when you are done!.
Pour your milk into a large cooking pot!. Heat the milk up to 185 degrees!. Allow the milk to cool down to 110 degrees!. This can take a long time!. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir!. The temperature drops fairly quickly this way, so make sure to have your thermometer hand to keep checking!.
After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well!. Pour this mixture into your ready and waiting jars!. Put the lids on and put them into what ever place you are planning to culture them!. Leave them there for 10 to 12 hours!. Try not to disturb the jars to much!. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold!. Usually 12 to 24 hours!. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day!.
Www@FoodAQ@Com
Crystal Miller
8 cups milk, cow or goat
1/3 cup powdered milk
? cup pure maple syrup, optional for sweetened yogurt
? cup starter yogurt
Yogurt takes a little bit of time to make!. Not actual ‘working on it’ time but time for it to sit and culture!. Yogurt is a cultured product, much like cheese!. Make sure that your starter yogurt that is called for in the recipe is yogurt made from live cultures!. You need to read the label on the yogurt to make sure it says “made with live cultures” or something similar to this!. You will need to have a thermometer to check the temperature of your milk while you are making your yogurt!. A candy thermometer bought from the grocery store will work just fine!. You will also need to have a way to incubate your yogurt for 12 hours and maintain a temperature somewhere between 90 and 110 degrees!.
There are a variety of ways of maintaining this temperature!. If you have a gas stove, putting your yogurt in the stove and leaving the pilot light on may be enough!. If you have a stove that you can set at around 100 degrees, this works also!. Another method that works is to use a styrofoam ice chest!. While you are making the yogurt up fill the ice chest with hot tap water!. Right before you set the jars in the ice chest empty the water, place filled jars in the ice chest, and fill with 110 degree water up to the bottom edge of the lids!. Put the cover on and place a blanket over this!. After about 4 hours check to make sure the water is still the right temperature (between 90-110 degrees)!. If the water is cooling down, dump half of it out and replace with 110 degree water and cover again!. Check every 1 ? hours or so to make sure the water is staying warm!. If the temperature of your yogurt gets to high or to low then it will kill the culture!. So it is important that during the incubation period that your temperature stays between 90 and 110 degrees!.
Now for the directions!.!.
Before you begin wash 2 - quart canning jars!. If you want to use 4- pint jars instead that would be fine too!. Have the metal rings and lids ready to cover the jars when you are done!.
Pour your milk into a large cooking pot!. Heat the milk up to 185 degrees!. Allow the milk to cool down to 110 degrees!. This can take a long time!. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir!. The temperature drops fairly quickly this way, so make sure to have your thermometer hand to keep checking!.
After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well!. Pour this mixture into your ready and waiting jars!. Put the lids on and put them into what ever place you are planning to culture them!. Leave them there for 10 to 12 hours!. Try not to disturb the jars to much!. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold!. Usually 12 to 24 hours!. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day!.
Www@FoodAQ@Com