non-overwhelming yogurt recipe

pfal6

Some of the homemade yogurt recipes I read on here are just so overwhelming with steps. Does anyone have one that is pretty simple that doesn't require special equipment? (one needed some metal thermos that I dont' have).

 

I just made butter tonight. Let's just say I know where the phrase "easy like butta" comes from! I will never buy it again!!

uncannycanuck

Heat 1 quart of milk in a saucepan to 160 *F.

Cool to 110*F (just let it sit on the counter for a while) or slightly below.

Mix about 1/2 cup of plain yogurt (make sure it says "live bacterial culture" on the container) with 1/2 cup milk. Mix this back into the quart of milk.

:Pour all of this into a glass/ceramic casserole dish. Wrap in a towel and let sit at room temperature,  or put in the oven with just the light on (no heat).

Let sit 8-12 hours (overnight works well). If you want it thicker like greek yogurt, drain yogurt in cheesecloth or a coffee filter.

 

The thing about yogurt is it has to be a little finicky because of what you're doing - culturing milk. Getting the temperatures wrong kills the wrong things or lets the wrong things grow, and then you just get sour milk. I've never had this method fail, though, and it doesn't require anything special beyond a thermometer.

Summerly2

I used this crockpot one for awhile. Very easy and always tasted good, but I never could get past the runny texture. My DD loves yogurt, but insists on feeding herself and it was just way too difficult with this recipe. I recently started using this recipe and *love* it. It turns out perfectly and is nice and thick. I didn't think it was any more difficult and it didn't take as long to make either. I would recommend having a thermometer though, so that you know your temperatures are just right. That's crucial in yogurt-making

Now share your butter recipe, please!

ETA: I cut this recipe in half and make 2 quart size jars of yogurt (so, a half gallon of milk). And I use whole milk b/c that's what DD still drinks, so I'm sure that helps with the thickness.

7river7wed7

I agree with using whole milk. I've tried it with whole and 2% and the whole made such a big dfference in the natural sweetness. I eat it without adding any sugar or anything -- just granola or fruit -- and with the 2% it was way too bitter.

I do mine just like the first response.

7river7wed7

Summerly2:

I used this crockpot one for awhile. Very easy and always tasted good, but I never could get past the runny texture. My DD loves yogurt, but insists on feeding herself and it was just way too difficult with this recipe. I recently started using this recipe and *love* it. It turns out perfectly and is nice and thick. I didn't think it was any more difficult and it didn't take as long to make either. I would recommend having a thermometer though, so that you know your temperatures are just right. That's crucial in yogurt-making

Now share your butter recipe, please!

ETA: I cut this recipe in half and make 2 quart size jars of yogurt (so, a half gallon of milk). And I use whole milk b/c that's what DD still drinks, so I'm sure that helps with the thickness.

Wow - I wonder why it takes so much less time? It also says it's good for a month...the recipe I use says its only good for a week. I'm going to have to try this one next time. And its SO thick! Mmmm looks good!

leighzlou

Summerly2:

Now share your butter recipe, please!

 For butter, put heavy cream in a air tight container and shake shake shake. Shake until you don't think its working because it's taking way too long. Suddenly, the sound will change and it will sound like there is a bouncy ball sloshing around in your container and tada! Butter! Take the lump of butter out onto a chilled cookie sheet and use a spatula to press any excess liquid out and add salt if you want.

uncannycanuck

leighzlou:

Summerly2:

Now share your butter recipe, please!

 For butter, put heavy cream in a air tight container and shake shake shake. Shake until you don't think its working because it's taking way too long. Suddenly, the sound will change and it will sound like there is a bouncy ball sloshing around in your container and tada! Butter! Take the lump of butter out onto a chilled cookie sheet and use a spatula to press any excess liquid out and add salt if you want.

Kids love making butter.

It's a great way to exploit some child labour. Ice cream is also fun.

7river7wed7

uncannycanuck:

leighzlou:

Summerly2:

Now share your butter recipe, please!

 For butter, put heavy cream in a air tight container and shake shake shake. Shake until you don't think its working because it's taking way too long. Suddenly, the sound will change and it will sound like there is a bouncy ball sloshing around in your container and tada! Butter! Take the lump of butter out onto a chilled cookie sheet and use a spatula to press any excess liquid out and add salt if you want.

Kids love making butter.

It's a great way to exploit some child labour. Ice cream is also fun.

I JUST heard about this yesterday! I want to try it...think you could make frozen yogurt with it?

7river7wed7

Leigh - does the consistancy of the butter after refrigeration end up like spreadable or stick butter? Thanks for sharing!

pixieprincss

The one in the Crockpot365 blog one was easy.

pfal6

I used my food processor.  I put 32 oz heavy cream in with 1/2 tsp salt and blended for about 5-8 minutes until it turned to a butter consistency. I strained it through a metal sieve and saved the buttermilk to cook with later. That's it! I didn't even have to use any arm energy to make it ;-)