Best Thermos Yoghurt Recipes

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THERMOS YOGHURT



Thermos yoghurt image

A quick easy way of making yoghurt and getting some extra use out of that Thermos! Cook time = rest time.

Provided by Missy Wombat

Categories     Lunch/Snacks

Time 8h10m

Yield 1 Thermos

Number Of Ingredients 2

1 pint milk
1 tablespoon natural yoghurt

Steps:

  • Preheat a heatproof dish and a well fitting lid, or thermos flask with boiling water.
  • Heat milk to blood heat 37C/ 98F.
  • Put yoghurt into a basin, add a little of the warm milk, stir well and then pour the yoghurt into the pan of milk.
  • Stir well, then pour into the warmed dish and cover with the lid.
  • Cover the container with a thick cloth and leave in a warm place, such as an airing cupboard, overnight, until the milk clots.
  • If a thermos flask is used you do not need a warm place!

HOMEMADE YOGURT



Homemade Yogurt image

Provided by Megan O. Steintrager

Categories     Milk/Cream     Breakfast     Brunch     Vegetarian     Yogurt     Healthy     Boil     Candy Thermometer

Yield Makes about 4 cups

Number Of Ingredients 8

4 cups (1 quart) milk
3 tablespoons plain yogurt (purchased or homemade)* or powdered yogurt starter (amount specified on package)**
Flavorings such as jam, honey, dulce de leche, molasses, fresh or dried fruit, garlic, herbs, etc (optional)
Ingredient info:
*If using store-bought yogurt, choose a yogurt that tastes good to you. It's important to select an unsweetened version that contains live cultures, but the fat content doesn't matter.
**Powdered starters can be found at some grocery and health food stores and from online sources such as the New England Cheesemaking Supply Company. Read the package instructions to determine how much starter to use for a batch of yogurt-many come in small envelopes or packets perfectly sized to make a single batch.
Special Equipment
Candy thermometer; yogurt maker or other incubator, such as a thermos; cheesecloth for straining (optional); Mason jars or other container for storage

Steps:

  • Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
  • Prepare an ice bath, filling a large bowl or sink with ice.
  • Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
  • Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
  • If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
  • If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
  • Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency-longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
  • Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
  • Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.

HOMEMADE YOGURT



Homemade Yogurt image

Making your own yogurt may sound ambitious, but it's really not. All it takes is two ingredients and 20 minutes of hands-on time.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 8h

Yield Makes 1 quart

Number Of Ingredients 2

1 quart 2 percent milk
3 tablespoons plain low-fat yogurt

Steps:

  • Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
  • Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
  • Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
  • Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

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