chimera
<font color=deeppink>WISH Racing Team Member<br><f
- Joined
- Dec 17, 2004
- Messages
- 3,448
Homemade yogurt is sooo much better than store-bought. There's no gelatiny stuff so the texture is much nicer. I usually make plain and add blueberries, honey and almonds, but I sometimes add raspberry preserves and mini choc chips instead for a treat.
Homemade yogurt
1. Need milk...whole, 1% or 2%...fat free not good. I use Horizon Organic 2%.
2. Pour milk into saucepan, however much you'd like.
3. Need candy thermometer to measure temp of milk. Heat milk on stovetop at medium until it reaches 180 degrees.
4. Move milk off burner to cool until temperature is less than 100 degrees.
5. Need yogurt starter with active cultures. I use Stonyfield Farms Plain or Vanilla. You can also use some of your previously made yogurt, but the cultures will start to die off after too many uses.
6. Need yogurt containers. I have Ball jars from Target, some plastic 8oz and 16oz that are starting to crack. I also have some squatty little glass jars that are 16oz.
7. While milk is cooling, place a scoop of starter (1 TBSP or less) into each jar. Once milk is cooled, pour into jars and stir. I leave it plain but you can add Splenda or sugar to the jars before adding the milk.
Now the fun part...I use my husband's insulated soft lunch box, but a cooler also works in a pinch. I put a heating pad in the lunchbox on low, then add the jars of milk and leave them on the counter overnight. If I put them in around 5 or 6 pm, they're ready by 7 am the next morning. Then they go into the fridge until cool and set. For Greek yogurt, just suspend some coffee filters over an empty jar (I use binder clips to secure to the edges). Let the excess moisture drip through the filter, then scrape off the yogurt into another container. It's yummy...I use it as Greek yogurt and in place of sour cream.
Homemade yogurt
1. Need milk...whole, 1% or 2%...fat free not good. I use Horizon Organic 2%.
2. Pour milk into saucepan, however much you'd like.
3. Need candy thermometer to measure temp of milk. Heat milk on stovetop at medium until it reaches 180 degrees.
4. Move milk off burner to cool until temperature is less than 100 degrees.
5. Need yogurt starter with active cultures. I use Stonyfield Farms Plain or Vanilla. You can also use some of your previously made yogurt, but the cultures will start to die off after too many uses.
6. Need yogurt containers. I have Ball jars from Target, some plastic 8oz and 16oz that are starting to crack. I also have some squatty little glass jars that are 16oz.
7. While milk is cooling, place a scoop of starter (1 TBSP or less) into each jar. Once milk is cooled, pour into jars and stir. I leave it plain but you can add Splenda or sugar to the jars before adding the milk.
Now the fun part...I use my husband's insulated soft lunch box, but a cooler also works in a pinch. I put a heating pad in the lunchbox on low, then add the jars of milk and leave them on the counter overnight. If I put them in around 5 or 6 pm, they're ready by 7 am the next morning. Then they go into the fridge until cool and set. For Greek yogurt, just suspend some coffee filters over an empty jar (I use binder clips to secure to the edges). Let the excess moisture drip through the filter, then scrape off the yogurt into another container. It's yummy...I use it as Greek yogurt and in place of sour cream.