YOGAT RECIPES

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EASY HOMEMADE YOGURT RECIPE | ALLRECIPES



Easy Homemade Yogurt Recipe | Allrecipes image

This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.

Provided by ParsiCook

Categories     Everyday Cooking    More Meal Ideas    DIY

Total Time 6 hours 45 minutes

Cook Time 15 minutes

Yield 16 cups of yogurt

Number Of Ingredients 2

1 gallon 2% milk
1 cup plain yogurt with active cultures

Steps:

  • Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
  • Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
  • Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Nutrition Facts : Calories 130.9 calories, CarbohydrateContent 12.4 g, CholesterolContent 20.3 mg, FatContent 5 g, ProteinContent 8.8 g, SaturatedFatContent 3.2 g, SodiumContent 110.1 mg, SugarContent 12.4 g

TRADITIONAL HOMEMADE YOGURT RECIPE | ALLRECIPES



Traditional Homemade Yogurt Recipe | Allrecipes image

Making creamy, rich homemade yogurt is easier than you think (and cheaper than buying it at the store). Enjoy it within 2 weeks.

Provided by ChefJackie

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes

Total Time 12 hours 20 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 quarts

Number Of Ingredients 2

½ gallon pasteurized whole milk
½ cup unflavored yogurt with live active cultures

Steps:

  • Place milk in a large, heavy saucepan over medium heat. Heat, stirring often, until a thermometer inserted into the milk reads 180 degrees F (82 degrees C). Turn off heat and let milk cool, stirring often, to 115 degrees F (46 degrees C).
  • Pour about 1 cup of warm milk from the saucepan into a bowl and whisk in yogurt. Pour this mixture back into the saucepan and stir to combine. Ladle the liquid yogurt into clean glass jars and cover loosely with lids.
  • Place the jars in a warm spot in your kitchen, wrapped in a towel if your kitchen is breezy. Let incubate until yogurt thickens, 12 to 24 hours.
  • Move the jars to a refrigerator to cool.

Nutrition Facts : Calories 155.7 calories, CarbohydrateContent 11.7 g, CholesterolContent 26.4 mg, FatContent 8.4 g, ProteinContent 8.4 g, SaturatedFatContent 4.9 g, SodiumContent 104.6 mg, SugarContent 11.7 g

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