Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, homemade yogurt. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Check Out Top Brands On eBay. Yogurt is a staple in Armenian cuisine. This authentic recipe for homemade yogurt has been passed down in my husband's family for many generations.
Homemade Yogurt is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Homemade Yogurt is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook homemade yogurt using 3 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Homemade Yogurt:
- Prepare 8 cups milk (1/2 gallon) - whole milk
- Get 8 cups milk (1/2 gallon) - 2% milk
- Prepare 1 cup yogurt (with active cultures)
Top with granola and your favorite berries. —Taste of Home Test Kitchen. Well, this HAS been an adventure. My aunt introduced me to Bulgarian yogurt this fall, and yogurt has not been the same for me since! This simple tutorial for how to make yogurt teaches you how to make your own yogurt at home inexpensively without buying expensive starters.
Steps to make Homemade Yogurt:
- Heat the milk. Pour the milk into a Dutch oven and place over medium to medium-high heat. Warm the milk to right below boiling, about 180-190°F. Stir the milk gently as it heats to make sure the bottom doesn't scorch and the milk doesn't boil over.
- Cool the milk. Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming.
- Thin the yogurt with milk. Scoop out about a cup of warm milk into a bowl. Add the yogurt and whisk until smooth and the yogurt is dissolved in the milk.
- Whisk the thinned yogurt into the milk. While whisking gently, pour the thinned yogurt into the warm milk. This inoculates the milk with the yogurt culture.
- Transfer the pot to the (turned-off) oven. Cover the Dutch oven and place the whole pot in a turned-off oven, wrap the pot in towels to keep the milk warm as it sets. Leave it undisturbed for 10 to 12 hours, for a thicker, tangier yogurt, let yogurt sit an additional 3 to 5 hours.
- Transfer the to storage containers, cover, and refrigerate.
Your yogurt will keep in the refrigerator for at least two weeks, up to a month. Enjoy it as you would store-bought yogurt, with fruit and granola, or in sauces and dips. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Featured in: How To Make Yogurt At Home. How to Make Homemade Yogurt I have always confessed a love for yogurt, with my favorite being plain yogurt with fresh berries.
So that’s going to wrap this up for this exceptional food homemade yogurt recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
