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Homemade Yogurt

Homemade Yogurt

Ingredients

  • 3 tablespoons thick yogurt with live and active cultures

Special Equipment

  • A deep-fry or candy thermometer

Recipe Preparation

Preparation

  • Heat milk in a medium saucepan over medium heat, stirring and scraping bottom of pan often with a heatproof spatula (for a smooth yogurt, take care not to incorporate too much air), until thermometer registers 185°.

  • Reduce heat to low and cook milk, without stirring or letting it heat above 185°, for 20-25 minutes (it will be slightly thicker at the longer cook time).

  • Place pot in a large bowl filled with ice water. Stir constantly until thermometer registers 110° (don't go below). Immediately and gently stir in yogurt. Pour mixture into a 32-ounce jar. Cover jar and place in a warm spot in kitchen. Let mixture sit for 10-12 hours (do not disturb jar).

  • Taste yogurt. If you prefer a thicker, tangier yogurt, let it stand 5-8 hours longer. Refrigerate. Remember to reserve 3 tablespoons for your next batch!

Recipe by Bon Appétit Test Kitchen,

Nutritional Content

1/2 cup contains: Calories (kcal) 80 Fat (g) 4 Saturated Fat (g) 2.5 Cholesterol (mg) 15 Carbohydrates (g) 6 Dietary Fiber (g) 0 Total Sugars (g) 6 Protein (g) 4 Sodium (mg) 50Reviews Section

Instant Pot Yogurt

Why in the world you make homemade yogurt in an Instant Pot? Because it tastes extra- fresh, creamy, and smooth. And it earns you major bragging rights (even though it's insanely easy). Here's how to do it:

Use "Yogurt" setting to boil milk.

This takes about 35 minutes and is essential for thickening the yogurt. You can use any kind of dairy milk (including skim), but we strongly prefer whole milk for taste. If you want to make yours SUPER creamy and decadent, you can sub in some heavy cream.

You're aiming for a temperature of 180°. If after the quick release, the milk isn't 180°, you'll want to repeat the cycle.

Cool the milk.

If the temperature reaches 180°, cool the milk down (in the inner pot) in an ice bath to reach 110° and 115°, about 5 minutes. Cooling the milk makes sure that you don't kill the live cultures that you're adding the next step.

Add the yogurt (which is also the culture/starter).

It sounds weird to stir the thing you're hoping to make into the thing you're making. But you need those active cultures, and this is the easiest way! You could buy a yogurt starter, but that just complicates everything more than we think it's worth.

Set it and forget it for 8 hours (or more)!

Most Instant Pot recipes cooks super quickly. But not yogurt&mdashit can't be rushed! It needs at least 8 hours on the Yogurt setting. But you can go up to 12 hours for richer, thicker yogurt.


Ingredients

Choosing the right jars

You will need jars with lids to hold the yoghurt, either one large jar that holds 1100 millilitres, or some smaller jars. Fill a large saucepan with water, place the jars, lids, a whisk and metal spoon in the pan, bring to the boil then boil for 10 minutes. Turn off the heat and leave everything in the saucepan until you use it.

Tip: When choosing which jars to use for making yoghurt, make sure they will fit in your incubator (eskyor similar container) before sterilising.

Heat the milk

Pour the milk into a smaller saucepan. If you have a thermometer, clip it to the saucepan and heat the milk to 90C. Take the milk off the heat and let the saucepan sit in a sink half filled with cold water, to cool the milk quickly.

When the milk reaches about 35-40C but no higher, add the yoghurt and whisk in thoroughly. Adding the yoghurt to the milk when it's too hot will kill the beneficial bacteria but you need the milk to be warm enough to activate the bacteria, so make sure it's within that temperature range.

Taking your time to whisk the ingredients thoroughly gives you smooth yoghurt. When the yoghurt is ready, take the sterilised jar or jars out of the water and place on the kitchen bench to cool down slightly.

Pouring into jars

While the yoghurt is still hot and the jar is still warm, add the yoghurt to the jar and seal the lid.

Place the sealed jars in a small esky or similar container and fill it with warm water to a level three-quarters up the sides of the jars to keep them at 35C. Check every so often to make sure the water is still warm replace with more warm water if it has cooled. Leave in the esky for nine hours. When you take it out, the milk will have set.

Chill the yoghurt and it will thicken further. It will keep for a week in the fridge.


Preparation

    1. Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
    2. Prepare an ice bath, filling a large bowl or sink with ice.
    3. Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
    4. Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
    5. If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
    6. If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk whisk until completely incorporated. Do not stir vigorously.
    7. Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency—longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
    8. Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
    9. Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.

    Homemade Yogurt in the Crock-Pot

    In fact, once you see how easy this homemade yogurt is to make, you will wonder why you haven’t made it yourself. I am all about easy and tasty!

    Cook Time 12 hours 20 minutes

    Total Time 12 hours 35 minutes

    Ingredients

    • 1/2 cup plain whole milk yogurt this is called your “starter”. Read the ingredients on your store-bought yogurt to be sure one of the ingredients is ACTIVE CULTURES. In order to make yogurt, you need these cultures or good bacteria. In the future, you can save a 1/2 cup of homemade yogurt as your starter
    • 1/2 gallon whole milk I have a difficult time getting my raw milk to always set properly. Please avoid using ultra-pasteurized milk.

    Instructions

    Turn your crockpot on high. Be sure to do this first, as your crock pot needs to warm up properly before you place the milk inside. Now is also the time to take out your yogurt starter and let it sit on the counter, to warm up a bit.

    Pour all the milk into the pan (I use this) stirring occasionally until it begins to bubble and get frothy (around 185° if you would like to use a kitchen thermometer). Watch your milk to be sure it doesn’t bubble over or burn the bottom of the pan. While you are keeping a close eye on your milk, now is the time to get a cold ice bath ready for your pan. Fill your sink with some water and ice.

    Now that your milk has started to bubble, turn off the burner and transfer your pan to the sink full of cold water. Place the pan in the cold water, but don’t allow any of the water to enter the pan and touch the milk. Keep the lid on the pan. Allow, the milk to sit around 10 minutes. You want your milk to cooler, but not cold. You need to have warm milk for the crock pot.

    While the milk is cooling, scoop out a 1/2 cup of yogurt starter. Once the milk has cooled (but is still warm…10 minutes) turn off your crockpot (which is now nice and toasty warm). Place your yogurt starter and 1 cup of warm milk in the crock pot and gently whisk together. Now, add the rest of the of the warm milk to the crockpot and stir.

    Note to self: The baby will try to eat all your yogurt starter. Next time, make yogurt after bedtime.

    With the milk and yogurt starter in the crockpot (now turned off), place the lid on. Now wrap up your crockpot with a couple large towels. Tuck your milk and yogurt into bed, all nestled in to keep nice and warm. Let that bacteria get to work making fabulous, creamy yogurt!

    Leave your crockpot alone for 8-12 hours. The longer you let it sit, the tangier your yogurt will taste. I like the taste at 10 hours. I know you may be tempted to take a peak and spy on what’s happening under those towels, but don’t! Your milk and starter need time to culture.

    After 8-12 hours, remove the towels from the crock pot and you will find–yogurt! Before you stir or shake the yogurt, place your crock pot in the fridge and allow the yogurt to set. I usually allow it to set a couple hours. I’ve even neglected it all day in the fridge.

    After your yogurt has spent some time setting in the fridge you can now scoop into the containers of your choice. I use quart mason jars (like these).

    Store in the fridge and enjoy.

    We like to drizzle raw honey in our yogurt. We also berries or homemade jam to sweeten it up. I occasionally semi-defrost strawberries and blend with a little honey in the food processor and mix into the yogurt for a fruity twist. Pure vanilla extract (learn how to make your own) and raw honey can be combined for a french vanilla twist.


    A Quick & Easy Yogurt Ice Cream

    This yogurt ice cream is incredibly easy to make… and quick, too. And if you use purchased yogurt, there are no bowls to wash because all the ingredients can be mixed right in the yogurt container.

    We’ve made coffee, vanilla, peach, and strawberry yogurt ice creams using this method, and all are keepers… although the coffee and vanilla versions are everyone’s favorites.

    • Start with a pint of WHOLE MILK plain yogurt. Sometimes I use purchased yogurt, but usually I use the yogurt I make myself. The whole milk yogurt is necessary to achieve the creamy consistency… low-fat yogurt will not give the same results.
    • Add one teaspoon of vanilla and a scant one-half cup of sugar. Depending on your tastes, you may want to adjust the amount of sugar up or down.
    • Mix the sugar and vanilla into the yogurt, stirring only enough to blend.
    • For the coffee version, add one tablespoon of instant coffee granules… or for the fruit yogurt ice creams, approximately one cup of pureed strawberries or peaches.
    • Freeze in an automatic ice cream maker… and enjoy!

    A recent favorite… coffee yogurt ice cream with added chopped walnuts.

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    I read this post this morning and the ice cream looked and sounded so good I started making some immediately. I wanted coffee but didn’t have any instant so I made vanilla and it was astoundingly good. I mixed it right in the carton like you said and I liked that too. Thanks for sharing this. I definitely will be making this alot during the hot summer days.

    What a great idea and so much more healthy than the heavy cream in regular ice cream! I want to try the coffee and nut combo. I have mostly sworn off commercial ice cream anyway because I don’t like the aftertaste that so many of them have and the ones that don’t have the too rich factor. I really like the idea of having ice cream without the fat and calories.

    I have actually been making frozen yoghurt quite often but the recipe I use has a ton of ingredients and it’s anything but quick or less calories. I’m intrigued by the idea of an ice cream that is mainly yoghurt and I can’t wait to give it a try.

    Try making the vanilla and adding a bit of crushed pineapple near the end of the freezing cycle. It is wonderful!

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    Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)

    Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.

    Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.

    Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.

    Make Ahead Tip: Refrigerate for up to 1 week.

    Equipment: 5- to 8-cup container with lid, thermometer, large fine-mesh sieve, cheesecloth

    There are a few ways to create a very warm (about 110°F) environment for making yogurt. Oven method: Turn your oven on to 200° for about 5 minutes, then turn it off. Add the towel-wrapped container of yogurt and if you have an oven light, turn it on for added warmth. Cooler method: Place a hot water bottle (or other small container) filled with very hot water alongside the towel-wrapped container in a small cooler. Heating pad method: Wrap a heating pad set to High around the towel-wrapped container.


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    1 thought on &ldquoHomemade Blueberry Yogurt – 75 calories&rdquo


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    Equipment

    To make yogurt at home you do not need special equipment. Some people invest in yogurt maker, however it is not necessary as you can use one of incubators you already own like thermos, cooler or a conventional oven. I prefer using my conventional oven. Simply all I do is place yogurt in jars, put them in the oven and leave the oven light on for 8 hours.

    Making yogurt requires around 30 minutes of your time plus around 8 hours to incubate. I suggest making the yogurt before going to bed and letting it incubate overnight.

    Once you make your first batch of yogurt you can use your own homemade yogurt as a starter culture for all your future batches.

    On the other hand, if you decide to make yogurt regularly, yogurt maker is a worthwhile investment. It makes the process foolproof and you can also make your yogurt into small sizes and portions for serving.

    Yogurt cultures are temperature sensitive, so you may want to get an instant-read thermometer if you don’t have one already.

    You also need a small saucepan or small pot and some glass mason jars to store the yogurt.

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    In a medium saucepan or saucier, heat milk gently over medium heat until it reaches 180°F (82°C) on an instant-read thermometer. Keep the milk between 180 and 190°F (82 to 88°C) for at least 10 minutes and up to 30 minutes (how long you hold the milk at this temperature will change how much water steams off and how concentrated the milk proteins and fats end up, changing the final texture of the yogurt there's no one right way to do it).

    Allow the milk to cool to about 110°F (43°C). In a small bowl, stir together the yogurt with a few spoonfuls of the warm milk, then scrape the yogurt mixture into the pot of lukewarm milk. Stir well to distribute the yogurt culture.

    Transfer the cultured milk to glass jars, the vessels of a yogurt maker, an Indian clay yogurt pot, or whatever incubating device you may have, such as a slow cooker or Instant Pot.

    Cover the jars and keep warm how you do this depends on what you have at home. You can submerge the jars up to their necks in the temperature-controlled water of an immersion circulator (set to 110°F or the incubation temperature of your choosing) place them in a turned-off oven with the light switched on wrap them in kitchen towels and hold them in a warm place submerge them in 110°F water held in a cooler use a yogurt maker, etc.

    How long it takes the yogurt to set will depend on the temperature at which it is held. This can be as short as 3 or 4 hours and as long as 18 hours. Once the yogurt has set, allow it to sit out at room temperature for up to an additional 12 hours to ensure a strong culture if you're working with a culture you know well, you may not need to let it sit out for so long, especially if you don't want it to grow too sour. There's no one good rule here except to give the yogurt the time it needs to sour and thicken properly.

    Transfer the yogurt to the refrigerator and, if you can, let it set for another 2 or 3 days before eating it (all this time is simply to allow the culture to grow strong). Strain it to make Greek yogurt, if desired. If you plan to use this yogurt to inoculate future batches, make sure to set a few tablespoons aside.


    Watch the video: Hjemmelavet yoghurt naturel (December 2021).