Homemade Yogurt
Now I have heard of making your own yogurt, although I've never tried it. But Peggy did! Here's how she did it:
Homemade Yogurt
1 quart milk (skim - whole milk, depending on your taste) You may use reconstituted powdered skim milk.
Additonal powdered milk 1/3 – ½ cup powder added to the milk will give more body to your yogurt.
Heat slowly to 180 degrees. (Just before it boils) or heat in the microwave for 8-10 minutes.
Cool on counter or in an ice bath to 120 degrees (luke warm)
Add approx ¼ cup yogurt starter (store bought plain yogurt with live bacterial cultures)
Note: Different brands will give slightly different flavors. Experiment to find what you like.
Optional – Add ½ cup sugar or splenda and ½-1 tsp vanilla
Put yogurt mix in a covered jar or bowl. Keep at an even temperature of 100-120 degrees for 3 1/2-8 hours. The longer it sits the stronger the flavor and the thicker the set.
I put my jars in a small cooler. I added warm water (100 – 120 degrees) to cover the jars then placed the lid on the cooler and left it for over night. Refrigerate when finished. It will thicken a little more when it has chilled.
Keep a small amount of yogurt to use as a starter for the next batch.
My yogurt was previously flavored with sugar and vanilla before I incubated it. If you want to make it plain then you can flavor with sugar, honey, syrup, fruit, jam etc. when you are ready to eat.
1 quart milk (skim - whole milk, depending on your taste) You may use reconstituted powdered skim milk.
Additonal powdered milk 1/3 – ½ cup powder added to the milk will give more body to your yogurt.
Heat slowly to 180 degrees. (Just before it boils) or heat in the microwave for 8-10 minutes.
Cool on counter or in an ice bath to 120 degrees (luke warm)
Add approx ¼ cup yogurt starter (store bought plain yogurt with live bacterial cultures)
Note: Different brands will give slightly different flavors. Experiment to find what you like.
Optional – Add ½ cup sugar or splenda and ½-1 tsp vanilla
Put yogurt mix in a covered jar or bowl. Keep at an even temperature of 100-120 degrees for 3 1/2-8 hours. The longer it sits the stronger the flavor and the thicker the set.
I put my jars in a small cooler. I added warm water (100 – 120 degrees) to cover the jars then placed the lid on the cooler and left it for over night. Refrigerate when finished. It will thicken a little more when it has chilled.
Keep a small amount of yogurt to use as a starter for the next batch.
My yogurt was previously flavored with sugar and vanilla before I incubated it. If you want to make it plain then you can flavor with sugar, honey, syrup, fruit, jam etc. when you are ready to eat.
And here's another recipe/method that they shared - from www.mormonchic.com:
Basic Powdered Milk Yogurt
(keeps in fridge 2 weeks)
2 cups warm (100 degree) water
1 cup non-instant milk powder
2 tablespoons unflavored yogurt
Pour warm water into blender and turn on at low speed. Add milk powder slowly. Blend until smooth. Add yogurt and blend a few more seconds. Pour into jars or glasses. Set with one of the following methods:
Method 1 - Place jars neck-deep in warm water. Cover pan with lid. Set on Yogurt Mmaker and keep temperature at 100-120 degrees. Will take 4-8 hours to set up. Chill immediately.
Method 2 - Turn on a heating pad to the medium setting. Place a folded towel over the heating pad. Set jars on towel. Cover with another towel. Let set 4-8 hours. When set, chill immediately. You can set your yogurt overnight or while you are at work. Save some of your homemade yogurt for starter.
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