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Post by Granny Smith on May 7, 2009 19:06:08 GMT -5
Homemade Yoghurt
1 gallon milk
1/2 cup plain yoghurt (make sure it has live, active yoghurt cultures)
2 cups powdered milk, dry
Bring milk to a boil. Remove from heat and stir in powdered milk (I use a whisk). Allow mixture to cool to 100 degrees.
Place yoghurt in a small bowl or measuring cup. Stir well. Add some of the cooled milk and stir till smooth. Add yoghurt to milk mixture and stir well.
Pour milk mixture through a strainer into 4 quart jars. Screw lids on jars and put jars into a cooler. Cover jars with towel(s) and put lid on cooler. Allow to set, undisturbed, overnight. By morning, mixture should be very thick.
Store in refrigerator. Makes 4 quarts of yoghurt.
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Post by gayla on May 12, 2009 20:41:38 GMT -5
I am going to try this tomorrow I had a yogurt maker, couldnt do that , have tried so many things I will try this one hope this one will .
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Post by Granny Smith on May 13, 2009 19:37:59 GMT -5
Let me know how it works for you. I've been making yoghurt for around 30 years and this is the easiest way I know to make it.
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Post by meemo on Feb 25, 2011 17:12:26 GMT -5
How did I miss this. I just found it. Boy do I feel dumb.  |
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Post by Granny Smith on Feb 25, 2011 17:45:51 GMT -5
Don't feel dumb. I forgot it was on here or I would have linked to it the other day.
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Post by Sheila on Feb 25, 2011 22:09:00 GMT -5
This sounds so easy I have never made yogurt but have wanted to how do you use this only in recipes? or do you add sweeteners like fruit and such my granddaughter would not eat plain yogurt.
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Post by Granny Smith on Feb 25, 2011 22:39:27 GMT -5
I make plain yoghurt in quart jars, then we add fruit, syrup, sugar and vanilla, jam or jelly, granola (and some of the previously mentioned items) or whatever else floats your boat to each serving. That way, everyone can have theirs just the way they want it. Also, with making it plain, I can make some of it into yoghurt cheese if I want to.
My sister, on the other hand, adds sugar and vanilla to the hot milk, before she lets it cool. After it's done, she adds fruit or whatever else she wants to each serving. So, it's up to you how you want to make it.
edited to add: you can also add jello or kool-aid and sugar, if you like. I've done that and it's good.
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Post by Sheila on Feb 25, 2011 23:46:09 GMT -5
Yogurt cheese do you have a recipe?
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Post by eyeofthestorm on Feb 26, 2011 6:52:06 GMT -5
Sheila, when I make yogurt cheese, I just put some in a coffee filter, place that in a funnel over a bowl, and let it sit in the fridge. The bowl catches the whey (which you can discard, or use for fermentation IIRC). If you wanted to do a big quantity, I suppose you could use cheese cloth in a colander. It's like cream cheese texture, but can be way more tangy. It depends on how tart your yogurt is to begin with . I really like the yogurt cheese with fruit mixed in, or with grape jelly as an accompaniment.
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Post by meemo on Feb 26, 2011 8:49:27 GMT -5
The cheese is good too with chives, a little onion powder or minced onion or garlic. I've added some ranch dressing powder to eat with crackers or chips.
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Post by Granny Smith on Feb 26, 2011 11:56:35 GMT -5
I make a quart of yoghurt into cheese at a time. I line a colander with thin fabric, dump in the yoghurt, tie it up and hang it from the cupboard door overnight. If it's still dripping in the morning, I leave it until it quits.
I like to stir some chopped pimento-stuffed olives into it to use as a spread on crackers. If it isn't salty enough, I add some of the olive brine, a little at a time, until it's as salty as I want it. It tastes like the Neufchâtel olive spread that comes in those little glasses and cost a small fortune.
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