Best Homemade Fage Style 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

HOMEMADE FAGE-STYLE YOGURT

Homemade Fage-Style Yogurt image

Thick, rich, yummy yogurt that is very similar to expensive Fage. I make a batch a week, and eat it for breakfast and use it for cooking.

Provided by Maiya

Categories Breakfast

Time 20h10m

Yield 1 quart

Number Of Ingredients 3

Ingredients

1 gallon whole milk
1 pint whipping cream
6 ounces fage yogurt, don't use the 0% (not sure of the container size, I use the small ones that come with fruit or honey topping)

Steps:

In a large pot, heat the milk and cream to 185F, stirring occasionally.
Let cool to 110-115F, stirring occasionally.
When mixture has cooled to 110-115F, stir a little bit into the Fage you are using as a starter,and then mix the fage into the milk/cream mix.
Place in the over with the oven light on for 14 hours.
Line a colander with cheesecloth and place in a sink or a large bowl.
Pour the yogurt into the colander and tie off the ends of the cheesecloth.
Place the colander in a large bowl, and place in the fridge for 4-6 hours.

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