Full Cream Milk Yogurt Recipe

Step 1 rub an ice cube over the inside bottom of a heavy pot to prevent scorching or rinse the inside of the pot with cold water add milk and cream if using and bring to a bare simmer until bubbles form around the edges 180 to 200 degrees stir the milk occasionally as it heats

Instructions bring the milk to 190 degrees over medium heat remove from the heat and allow the milk to cool to 110 degrees this takes from 30 45 minutes in my kitchen most of the time stir in the yogurt pour through a strainer into a pitcher and pour into jars place in the dehydrator for 10 hours at 105 degrees

Start checking the temperature after about a half hour in the fridge when your milk reaches 115 degrees pull it from the refrigerator using a clean ladle remove about one cup of milk to a measuring cup add a few tablespoons of your store bought yogurt or yogurt starter to it and stir until dissolved great

Once the temperature is between 110 and 115 degrees f add some of the warm milk to the plain yogurt stir to combine and then gently but thoroughly stir the mixture back into the milk in the slow cooker using up and down left and right motions not circular

Set yogurt starter out on counter to warm up pour 1 cup of milk into a bowl and add the powdered milk whisk until dissolved add rest of milk and continue to whisking until well blended place bowl uncovered into microwave and cook on high for 14 min or until the milk reaches 180 190 degrees f

Turn the slow cooker on low for 30 minutes and then turn it off place the milk yogurt mixture into the crockpot wrap it with a towel to retain the heat and let it sit overnight oven 1 turn on the starter light in the oven place the milk yogurt mixture in the oven and let it sit overnight oven 2

Allow the milk to cool until it reaches a lukewarm temperature around 110 f to 115 f 43 c to 46 c just before making the yogurt sterilize the bowl and mixing spoon to sterilize the bowl and spoon pour some boiling water into the bowl and over the spoon then discard the water

Add 1 pint whipping cream for added richness allow mixture to cool to 112 degrees f 44 degrees c gradually pour 1 cup of the warm milk into the yogurt whisking constantly return the yogurt milk mixture to the bowl and stir well cover bowl with plastic wrap wrap kitchen towels up and over the bowl covering completely

Step 3 scald the milk with your ingredients chosen the first actual step in the process of making yogurt is to scald the milk by bringing it up to about 180 or 190 f 82 to 88 c of all the variables i tested skipping the scalding step was one of the few that led to near certain failure

Once it s close to the 110 105 turn your oven to it s warm or proof setting if you have it or heat to 150º combine 2 tablespoons of reserved milk and 2 3 level tablespoons of plain yogurt and stir to combine i used 2 ½ tablespoons of yogurt make sure yogurt is plain and has live and active cultures in it

Pour the yogurt into the lined colander cover with plastic wrap or a pot lid and set the whole thing in the refrigerator even a couple of hours will make a big difference but the longer you leave it straining the thicker the yogurt will be and the more whey you ll have more than 2 cups worth

Here are a few tips to help you place the yoghurt in a warm spot such as in front of a closed sunlit window add the yoghurt to glass jars and place in a sink full of warm water top up the warm water as necessary use my thermoserver method below see video

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

Push the yogurt button and adjust until the screen says boil close the lid and heat until the milk reaches 180 degrees f about 1 hour remove the insert and cool the milk to 100 to 115 degrees f stir in the culture return the insert to the instant pot and hit yogurt again

This is especially helpful for making thicker yogurt from non fat milk 5 add gelatin a little gelatin helps make yogurt surprisingly creamy and thick though too much and you ll get yogurt jello start experimenting with one teaspoon of gelatin per quart of milk mix it in a bowl with a little milk and let it bloom

Remove the milk and let it cool to 112 115 degrees fahrenheit this process can be sped up by using an ice water bath pour 1 cup of the milk into a small glass sprinkle the packet of yogurt starter on top and thoroughly mix it in pour the small glass of milk back into the large bowl and stir to combine

Step 2 cool milk cool milk back down to lukewarm about 100 to 110 f then add in your yogurt ensure the milk is cooled down to prevent the heat from killing the good bacteria in the yogurt step 3 let sit place your mixture somewhere warm and let it sit for 4 to 8 hours or until the yogurt is thick and tangy

Put the yogurt in a small clean bowl and whisk in about 1 cup of the cooled milk pour this mixture back into the saucepan straining it if desired and whisk gently but thoroughly you want to incorporate the culture without creating a lot of foam immediately move the milk into the prepared jar or jars and cover

2 tablespoons full cream milk powder 500ml uht full cream milk method take a tablespoon of yoghurt from a tub of plain store bought yoghurt once you have made it you can just use a spoonful from your own homemade yoghurt add to the jar with two tablespoons of powdered milk makes it lovely and creamy and add uht milk to the top

Pour one gallon of milk into the liner along with 1 cup of full fat plain yogurt use a whisk to disperse the yogurt and cream throughout the milk place the lid on the instant pot and press the sous vide button set the timer to a minimum of 8 hours up to 24 hours set the temperature to 110 f 43 3 c

In the double boiler heat the cream to 180 82 maintain temperature for 20 minutes stirring occasionally pour the cream into the container and let cool to 110 43 add the yogurt starter and whisk together place the container in a warm place between 108 42 115 48 incubate for 6 12 hours

Keep stirring for about 5 minutes while simmering allow the milk mixture to slightly cool the temperature should cool down to about 110 f add in the full fat coconut cream the lemon juice the maple syrup the starter cultures and the milk mixture to a blender blend on medium low until smooth about 2 minutes

Indian chicken curry murgh kari view recipe john w add yogurt to this indian chicken curry murgh kari while it 39 s cooking to achieve its silky sauce if you have yogurt to spare you can even make our recipe for cucumber cilantro raita yogurt to spoon on top of the dish when you serve it

Strain the milk through a fine mesh strainer discard the rosehips and vanilla bean add the milk to a blender and add the 2 cups strawberries blend until completely smooth add the greek yogurt and blend until combined chop the remaining 1 cup strawberries and add to the blender blend until the strawberries are evenly mixed but not pureed

High in protein using greek yogurt means this healthy frozen yogurt is packed with 9g protein per serving not bad for a tasty dessert the protein content will help keep your blood sugar levels stabilised and keep you satisfied for longer

For a lighter spin on a classic panna cotta this delicate sophisticated dessert uses natural yoghurt and semi skimmed milk instead of cream serve it with strawberries and rhubarb for a real summer vibe or swap in any other fruit that s in season try baked plums peaches cherries blackberries or raspberries

For a muffin that feels light yet hearty try these chocolate chip oatmeal ones the batter ditches the butter and incorporates sour cream instead mixing it with milk to keep everything moist for added texture and a nutty flavor we include quick cooking oats which steer the muffins