Homemade Plain Yogurt Recipe
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Homemade Plain Yogurt

By: WITZKEN  
"For us DIY-ers, this is an easy way to make creamy, smooth yogurt at home! It tastes GREAT, and it works! It is yummier and cheaper than store-bought. When you read it, you might think it is too involved... but really, you just let it sit in the warm water, checking the temp every now and then. It actually does its own work - kind of like letting bread dough rise. I use the time to get other things done around the house. Don't be scared off - it's really pretty easy."

Rating: This weblink has been rated 13 times with an average star rating of 4.9 Read Reviews (11)

Rate/Review | 317 people have saved this

Prep Time:
20 Min
Cook Time:
6 Hrs
Ready In:
6 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 1 quart
 

Ingredients

  • 1 quart 1% milk
  • 1/4 cup dry milk powder
  • 3 tablespoons plain yogurt with active cultures

Directions

  1. Place a large pot on the stovetop and place sterile 5 half-pint canning jars inside. Fill with enough water so that the jars are immersed up to their necks. Set the burner to low heat. The goal is to be able to maintain a consistent temperature between 110 degrees F and 115 degrees F (45 degrees C) for 4 to 6 hours. Check the temperature using a candy or meat thermometer periodically.
  2. Meanwhile, pour the milk and dry milk into a large saucepan. Stir to dissolve the powder and set over medium heat. Heat until just steaming; your thermometer should read 180 degrees F (82 degrees C). Remove from the heat and place the pan so the bottom is sitting in a bowl of ice water. Cool until the temperature has dropped to 115 degrees F (45 degrees C).
  3. When it reaches the temperature, remove it from the heat and stir about 1 cup of the milk into the plain yogurt until thoroughly blended. Stir this mixture back into the pan of milk.
  4. Pour the milk mixture into warm glass jars to within 1/2 inch of the rims. Set in the warm water bath. The water level should be up to the level of the yogurt in the jars. Cook uncovered and be sure to maintain the temperature at 110 to 115 degrees F (45 degrees C) for 4 to 6 hours. I like to do 6. Do not stir or poke the yogurt at all during this time - even if you are tempted! Doing this may cause it to become watery.
  5. When the time is about up, you can check the yogurt by pressing gently on the top or tipping the jars to see if it is set. It is done when the yogurt is firm and there is a thin layer of yellowish liquid on the top. Remove the jars from the water and dry off. Seal with clean lids and rings. They should be good to keep in the refrigerator for 1 to 2 weeks.
  6. Be sure to save a little extra out as a starter for the next batch. Over time your homemade yogurt will start to lose it's potency as starter (like making a copy of a copy of a copy), so every fourth or fifth batch you may want to use store-bought yogurt as starter. Just make sure it says ''live active cultures'' on the container. Good luck!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 119 | Total Fat: 3.8g | Cholesterol: 14mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2008 by colesmom 
I made three batches right away and we like it. I left one plain to use in place of sour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2009 by kellycox 
**I have an easy way to keep it warm without using the stove..but first I'll say I .....I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2008 by fostermamas 
This is really easy to do and very forgiving. I didn't take the time to make sure the temp was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2008 by Jeff 
For reviewer purists, I changed the recipe slightly but feel the general information is very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2009 by dannersmom 
Delicious! A great starter recipe. If you like it thicker/thinner just work with more/less... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2009 by DUESER 
I used whole milk and skipped the milk powder. I sterilized everything that would touch the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2008 by CPCATH 
If you have a gas piloted oven, you can leave the mixture in it overnight in a lidded glass... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2007 by Reni 
Thank you for this very detailed recipe. My yogurt didn't turn out very creamy, but a bit... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by WorldRoamer 
My first attempt at homemade yogurt came out great! I used a large thermos as an incubator for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by hladik 
I followed the recipe as is but made 4 quarts worth as we use it in our fruit shakes every... MORE

 
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