Recipe(tried): Homemade Yogurt (Repost)

Title:
Recipe: Homemade Yogurt (9)
Posted By:
Joe Ames
Date:
July 5th 1997
In Reply to:
ISO: Recipe for preparing yogurt at home
Board:
TKL Cooking Club We're on a roll Crissy ! ;-)YOGURT
8 c. water
3 1/4 c. powdered milk
1 tsp. plain gelatin in 2 tablespoons water
1/4 c. plain yogurt ( Make sure it contains a live
culture.)
Mix milk and water. Heat to 105 degrees. Remove half
of milk, heat to almost boiling. Add softened gelatin.
Stir well then add the rest of the milk. Stir in the plain
yogurt. Cover with plastic wrap. Place in oven with the
light on. Check in 6 hours. If it's very thick (almost like
Jello) take out and store in refrigerator. Let stand 12
hours in refrigerator. Let stand 12 hours in refrigerator
before adding concentrated orange juice or fresh fruit
for serving.

YOGURT CREAM CHEESE

Make a strainer with 3 to 4 layers of cheese cloth over
a wide mouth quart jar and rubber band. Put a pint of
yogurt into the cheese cloth. Wrage the whole thing in
a plastic bag and let it drain for 24 hours in the
refrigerator. You can use this the same as any cream
cheese-not fat. Makes about 8 ounces.

YOGURT
1 1/4 c. instant dry milk powder
1 1/4 c. non-instant dry milk
7 c. warm water
4 whole grain saccharin, dissolved in sm. amount of
the warm water
1 tbsp. vanilla
1/3 c. yogurt live culture
(Yogurt has a slightly better flavor if some non-instant
dry milk is used. This can usually be purchased at a
health food store. If not available, use total of 3 cups
instant dry milk powder. Yogurt culture is simply plain
commercial yogurt which you buy to eat.) Mix all
ingredients together thoroughly and pour into 2 quart
jars. Place in oven and keep temperature between 110
to 120 degrees until yogurt is set, 2 to 3 hours. Do not
disturb during this time. Chill immediately when set so
mixture does not become too sour or separate.
Crushed fruit may be strained into the yogurt mixture
before it sets, but most people like to add the fruit at
serving time. Be sure to save 1/3 cup to use for culture
for your next batch. In several months you may need to
purchase a new culture if yogurt begins to get more
strong and acidic. (*To keep oven at correct
temperature of 110 to 120 degrees, you can turn it on
and off for a short time occasionally. If the oven is
small, the turned on oven light provides a good amount
of heat. Some people simply leave the mixture on the
countertop overnight, but depending on the weather it
could set before morning and would not be refrigerated
at the proper time. It usually takes about 6 hours at
room temperature. Check each half hour after 2 hours
to see if mixture is set.) Yield 2 quarts.

YOGURT
1/2 tsp. unflavored gelatin
1 tbsp. sugar
3 c. instant powdered milk
1 lg. can evaporated milk
3 heaping tbsp. commercial yogurt (with live cultures)
Soften gelatin in water. Then add enough boiling water
to make one cup. Add the sugar and let cool to room
temperature. Preheat oven to about 275 degrees
(250-300 degrees). Mix the powdered milk with 3 cups
of tepid water in a heat-proof 2 quart mixing bowl. Add
the evaporated milk and two more cups of tepid water;
stir well. Add the gelatin mixture and the commercial
yogurt and stir very thoroughly. Cover the bowl. Open
the oven, close the oven door. TURN OVEN OFF. Turn
on the oven light. Leave overnight or about 12-14 hours.
Makes about 2 quarts. (This makes great frozen pops
for children. Just mix one cup yogurt with 1/4 cup
concentrated fruit juice. Pour into molds and freeze.)

YOGURT

Preheat oven to 275 degrees. In a measuring cup, add
boiling water to 1/2 teaspoon unflavored gelatin to
make 1 cup. Add 1 tablespoon honey (optional). In a
2-quart ovenproof mixing bowl, mix 3 cups instant milk
with 3 cups water. Add 1 large can evaporated milk.
Stir well. Add gelatin mixture and 3 tablespoons plain
yogurt. (Dannon.) Stir well. Turn oven off. Cover with a
plate and let sit in oven 8-10 hours. Then refrigerate
until fully chilled.

LOWFAT YOGURT
c. instant powdered milk (lowfat, skim)
2 pkg. Knox gelatin
1 tbsp. sugar
1 lg. can evaporated skim milk
3 tbsp. plain yogurt
Boiling water
Soften gelatin: Put gelatin in measuring cup and add
boiling water to make 1 cup. Add sugar, let cool.
Preheat oven to 275 degrees. In large bowl, mix
powdered milk with 3 cups of water. Add evaporated
milk and 2 more cups tepid water. Add gelatin mix and
yogurt. Mix thoroughly. Cover bowl with aluminum foil.
Place in oven and turn oven off. Leave in oven overnight
- 8 to 10 hours. Refrigerate. Mixture will thicken when
cooled. Makes 2 quarts. Variation: mixture can be split
into smaller bowls before placing into oven. Each bowl
can have a different flavor, i.e., vanilla is nice and butter
flavor with lemon tastes like cheesecake. Add a little
more sugar or sweetener if desired.

YOGURT
6 c. warm water
1 1/2 c. non-instant powdered milk
1 lg. can evaporated milk
3 tbsp. yogurt (or yogurt culture)
Blend. Pour into jars. Set in warm water to their rim.
Set 4 hours without moving. Keep temperature
between 105-120 degrees. Keep covered. Makes 2
quarts.

MENNONITE YOGURT
3 c. powdered milk
1 pkg. unflavored gelatin (or 1 1/2 pkgs. to make it
thicker)
1 tbsp. sugar (or more if you like it sweeter)
1 lg. can evaporated milk
3 tbsp. Yogurt (With live culture.)
1 1/2 tsp. vanilla (optional)
Soften gelatin with a little cold water, then add boiling
water to make 1 cup total. Add sugar and cool a bit. In
a large bowl, mix 3 cups of powdered milk and 3 cups
water. Mix well. Add evaporated milk, 2 more cups
tepid water, gelatin mixture, vanilla and yogurt. Stir
well. Put into a covered bowl or covered glass jars then
put into oven that was preheated to 275 degrees and
turned off. Leave it in overnight or for 8 to 10 hours. Do
not disturb while in the oven.

BASIC PLAIN YOGURT
4 c. milk
1/2 c. yogurt(With live culture.)

Scald the milk in a stainless steel, enamel or
flameproof glass saucepan by heating it until small
bubbles appear around the edges. Do not let the milk
boil; remove from heat immediately. Allow to cool
slightly. When the milk has cooled to about 100 F, stir
in the yogurt. (If you don't have a thermometer, test the
temperature of the milk with your finger. It should feel
quite warm but not hot.) Cover the saucepan. Wrap it
well in several layers of terry towels, or place it in an
oven with a pilot light. Allow the pan to remain
undisturbed for 8 hours, or until the yogurt has set.
Store finished yogurt in the refrigerator.