Bananas About Homemade Yogurt! Recipe - Allrecipes.com
Bananas About Homemade Yogurt! Recipe
  • READY IN 12+ hrs

Bananas About Homemade Yogurt!

Recipe by  

"To be totally honest, I didn't think this recipe was going to turn out. I had never added fruit to the ingredients before adding them to my yogurt maker. When I tasted the yogurt, it was really thick, creamy and delicious! And what kid doesn't love bananas? This is a great way to get more fruit into your kid!!"

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Original recipe makes 4 servings Change Servings

Directions

  1. Pour the milk into a pan, and heat over medium heat until small bubbles form around the edge of the pan and milk is just below the boiling point. Do not let the milk boil. Remove from heat and cool. Skim off any skin that forms on the milk.
  2. Pour the cooled milk into a yogurt maker, and stir in the yogurt, vanilla, and bananas. Cook according to manufacturer's directions, or at least 4 hours . If desired, strain yogurt through a fine sieve or coffee filter to remove the whey, and return to the yogurt maker. Refrigerate the yogurt overnight or another 8 hours to thicken further.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 4 hrs
  • READY IN 12 hrs 15 mins

Footnotes

  • Editor's Note
  • If you don't have an electric yogurt maker to make yogurt at home, follow this alternate method. Simply pour the milk and yogurt mixture into a sealable 1 glass or metal quart container. Cover, and set in a warm place for 12 to 15 hours. Use a gas oven (turned off), or even a heating pad to maintain a constant temperature. When the yogurt has set, refrigerate and chill thoroughly before serving.
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Reviews More Reviews

Jan 17, 2008

This is my recipe, and I heat the milk in the microwave until it's just about to boil, then all all ingredients to the yogurt maker and stir thoroughly. I then set the yogurt maker for 4 hours. Once the 4 hours is up, I always end up with loads of whey, which, if left in the yogurt, will make the yogurt stringy if you just mix it all in. I always strain the yogurt through a coffee filter to remove the whey, then pour into a bowl, cover and refrigerate over night. I always end up with really thick, creamy yogurt that is delicious. You can leave the yogurt for longer than 4 hours - up to 12 hours (4 is the minimum though)but I have never noticed a difference in taste for leaving it longer. Therefore to save time (and electricity!) I generally only leave my yogurt maker on for 4 hours.

 
Jul 30, 2009

This is a great recipe. I have made it mixing 2% milk with either skim or 1% and it comes out just as well. It is not a thick yogurt but very good nonetheless. (I don't straign the whey - more nutrients)

 

5 Ratings

Aug 04, 2009

I didn't like the flavor of this. The texture was fine, but I expected more banana flavor, but it tasted to me like plain yogurt with a too heavy taste of vanilla and not much banana. I think a tinge more sweetness would really help.

 
May 12, 2013

Love this! Soo GOOD!

 
Feb 24, 2013

I didn't use a yogurt maker, so mine took almost 48 hours to achieve the thick texture I wanted, like Greek yogurt. I didn't add the vanilla or banana until the yogurt had completely drained, I can flavor the rest with berries or honey or just add it to a smoothie. Great recipe, thank you Sunflower!

 

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Nutrition

  • Calories
  • 171 kcal
  • 9%
  • Carbohydrates
  • 20.5 g
  • 7%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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