Best Easy Homemade Yogurt Recipes

EASY HOMEMADE YOGURT

Easy Homemade Yogurt 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 100+ Everyday Cooking Recipes More Meal Ideas Recipes DIY

Time 6h45m

Yield 16

Number Of Ingredients 2

Ingredients

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, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g

EASY HOMEMADE LOW-FAT YOGURT

Easy Homemade Low-Fat Yogurt image

Cooking/prep time does not include cooling or setting time. Don't use non-fat or flavored yogurt as the starter. I use Dannon plain and it works great. Natural Grocers or Whole Foods sells single serving, plain, not non-fat, which works well. Save some to use as your starter next time. I've made this many many times now and love it. Easy, nutritious and has no ingredients that I can't spell. You can flavor it by adding a spoonful of jam, apple butter, or honey. Granola and fresh fruit is the best topper! The gelatin is useful if you like your yogurt more firm. I haven't used the gelatin because I always make it Greek, but am told that this is needed for some folks who just can't get theirs to set up.

Provided by CheyenneAnn

Categories Lunch/Snacks

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

1 quart skim milk
1/2 cup plain yogurt, room temperature
2 tablespoons powdered milk
1 tablespoon gelatin (optional)

Steps:

Heat oven to the lowest temperature. Mine goes as low as 170.
Whisk in the milk the dry milk and gelatin if using.
Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
Remove about 2 cups from the bowl and stir in the yogurt.
Stir the yogurt/milk mixture into the warm milk.
Cover with a clean towel and put in the oven. Turn the oven light on.
Let sit without stirring for 6-8 hours. I usually go to bed at this point.
After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.