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F ood
September 2, 2015
Homemade Yogurt
Ingredients & Supplies:
• 4 cups (1 quart) milk
• 3 tablespoons plain yogurt that
has live cultures
• Flavorings such as jam, honey,
dulce de leche, molasses, fruit,
garlic, herbs, etc (optional) -- If
making this into frozen yogurt,
Preparation:
1. Start by cleaning and sterilizing all your equipment
and tools as well as your work surface. Most utensils
then it is often to stir in flavorings and storage containers can be sanitized in the dish-
washer. Or sterilize everything in boiling water.
after ice cream maker is done.
2. Fill a large bowl or sink with ice.
• Candy thermometer
• Yogurt maker or other incubator, 3. Attach a candy thermometer to a heavy, large pot
and add the milk. Place the pot over moderate heat
such as a thermos
and heat the milk until it reaches at least 180°F or
• Cheesecloth for straining
• Mason jars or other container for boils, stirring occasionally to prevent a skin from
forming and making sure the milk doesn’t scald or
storage
boil over. Alternatively, place the milk in a large mi-
crowave-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.
4. Remove milk from heat and cool to 110°F to 115°F.
To speed the cooling process, place the pot in the pre-
pared ice bath and stir the milk occasionally. If the
milk temperature drops too low, return it to the heat.
5. In a small bowl, combine about 1 cup warm milk
with the yogurt and stir to combine. Add the yo-
gurt-milk mixture to the remaining warm milk and stir
until completely incorporated. Do not stir vigorously.
7. Pour or ladle the mixture into the yogurt maker con-
tainers or another incubator (if using a thermos, first
warm the inside with hot tap water) and incubate be-
tween 110°F and 115°F for 5 to 10 hours, depending
on the desired flavor and consistency—longer incu-
bation periods produces thicker, more tart yogurt. Do
not disturb the yogurt during incubation.
8. 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 chill-
ing 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.
9. Yogurt can be stored in the refrigerator, in cov-
ered glass, ceramic, or plastic containers, for up to
2 weeks; the flavor will be the best during the first
week. As yogurt ages, it becomes more tart. Stir yo-
gurt before serving.
Frozen Yogurt
You can freeze yogurt into a creamy-icy treat.
Ingredients & Supplies:
• 4 cups of yogurt
• 1 cup of sugar
• 1 pinch of salt
• Flavorings as per yogurt above, to taste
• Ice-cream Maker
• Ice (enough to fill outside of ice cream maker)
Process:
1. Mix yogurt, sugar and salt in ice cream maker
for its normal mixing time (25 to 40 minutes).
2. Stir in any additional flavorings for about five
minutes until well blended
3. Put in freezer for at least three hours or until fro-
zen (overnight for thoroughly frozen)