Yogurt at Home
Country Living Series
is a cultured dairy product that can be made from whole, lowfat or skim milk,
including reconstituted nonfat dry milk powder. Although most yogurt in the United
States is made from cow's milk, any type of milk can be used. In other countries,
yogurt is made from the milk of water buffalo, yak, goat, horses and sheep. As
interest in raising goats increases in the United States, so does the popularity
of making yogurt from goat's milk.
you like yogurt and eat it often, you may enjoy preparing yogurt at home. Depending
on the form of milk used, you will probably save money, as well. The guidelines
and procedures in this guide will help you make a quality product.
the exception of a commercial yogurt maker with an electrically heated base, most
of the equipment needed to prepare yogurt can be found in any kitchen. Make sure
you have all the necessary equipment before you begin preparing yogurt:
boiler that holds at least 5 cups.
thermometer with a range of 100 degrees F to 300 degrees F.
for yogurt that holds at least 5 cups (glass, crockery, food-grade plastic or
stainless steel), or use individual custard cups or jelly jars then the
yogurt can be eaten directly from the container in which it was made.
- Other useful
equipment: large spoon, large bowl, and aluminum foil or plastic wrap to cover
yogurt containers if they don't have lids.
to maintain a constant temperature of 108 degrees F to 112 degrees F when incubating
yogurt. The most foolproof method for incubating yogurt is in a commercial yogurt-maker
with an electrically heated base. If you don't want to purchase a yogurt maker,
experiment with the other methods of incubation described in Table 1 until you
find one that fits your need.
wash equipment for making yogurt and container(s) with hot, soapy water. Rinse
everything thoroughly and air dry. A dishwasher can also be used. Pour boiling
water into the yogurt container(s) and leave until ready to use. Prepare the incubator
following manufacturer's instructions (see Table 1).
oven to 200 degrees F and turn off. Use an oven thermometer to monitor temperature
do not let it drop below 100 degrees F. Turn oven on for short periods
during incubation to maintain a temperature of 108 degrees F to 112 degrees F.|
an ice chest (picnic cooler) with aluminum foil. Place four, one-quart jars filled
with hot water (about 140 degrees F) inside the ice chest with the yogurt container(s)
and cover ice chest with a tight-fitting lid. Allow space between jars and container(s)
several cardboard boxes inside each other, placing crushed newspapers between
each box. Continue as directed in Method B for ice chest.|
simple way to incubate a small amount of yogurt is to pour the yogurt mixture
into a wide-mouth thermos and cover with a tight lid. When the yogurt is ready,
loosen the thermos lid before storing it in the refrigerator so the yogurt can
filled container(s) of yogurt on a towel-covered heating pad set on medium heat
in a sheltered corner on a kitchen counter. Cover the jars with several towels.|
for plain yogurt
recipe makes 4 to 5 cups. Yogurt can be stored in the refrigerator for about 10
days. This recipe can be doubled or tripled with no loss of quality, but make
sure you can use that amount in 10 days or less. Adjust pan and container size
quart milk (whole, lowfat, skim or reconstituted nonfat dry milk) Note: If
you use home-produced milk, either from a cow or goat, it must be pasteurized
(see Table 2) before preparing yogurt or any other milk product.
dry milk powder use 1/3 cup powder when using whole or lowfat milk, or
use 2/3 cup powder when using skim or reconstituted nonfat dry milk
commercial, unflavored, cultured yogurt*
to 4 tablespoons sugar or honey (optional)
package (1 teaspoon) unflavored gelatin (for thick, firm yogurt only)
hint: To make yogurt at home, an active (living) yogurt culture is needed as a
"starter." Commercial, unflavored cultured yogurt, from the supermarket is usually
used as a starter. Yogurt starter cultures can also be purchased at health food
stores, but are quite expensive compared to commercial cultured yogurt. Once you
start making yogurt at home, save some of your homemade yogurt to "start" your
next batch. For best results, however, purchase commercial cultured yogurt to
replenish a homemade culture every four to five batches.
cold, pasteurized milk in top of a double boiler and stir in nonfat dry milk powder.
Add sugar or honey if a sweeter, less tart yogurt is desired.
Heat milk to 200
degrees F, stirring gently and hold for 10 minutes. Do not boil.
top of double boiler in cold water to cool milk rapidly to 112 degrees F to 115
degrees F. Watch the temperature carefully as it falls rapidly once it reaches
125 degrees F. Remove pan from cold water.
one cup of the warm milk and blend it with the yogurt starter culture. Add this
to the rest of the warm milk. Temperature should now be 110 degrees F to 112 degrees
immediately into the clean hot container(s), cover and place in prepared incubator.
about 4 hours. Yogurt should be set. The longer the incubation time, the more
tart or acidic the flavor.
immediately. Rapid cooling stops the development of acid. Yogurt will keep for
about 10 days if held at 40 degrees F or lower (normal refrigerator temperature).
thick, firm yogurt:
cold, pasteurized milk in the top of a double boiler and stir in nonfat dry milk
powder. Stir in sugar or honey if sweeter, less tart yogurt is desired. Sprinkle
gelatin over the milk. Let stand for 5 minutes to soften gelatin.
Heat milk to 200
degrees F and hold for 20 to 30 minutes, stirring gently to dissolve gelatin.
Continue from Step 3 under thin yogurt.
ounces) serving ||Calories
made from whole milk ||139
made from lowfat milk ||1441
made from skim milk ||127
or coffee-flavored, made from lowfat milk ||1942
made from lowfat milk ||225
to 2311 |
vary with the amount of nonfat dry milk added to yogurt.|
yogurt in a microwave oven
ovens can be used both to heat milk for yogurt making and to incubate the yogurt.
Check manuals that come with individual microwave ovens for directions.
Home pasteurization of milk in a double boiler.
water in the bottom section of a double boiler.|
milk into the top section; cover it and heat to 165 degrees F stirring occasionally
for uniform heating.|
soon as milk reaches 165 degrees F, cool it immediately by setting the top section
of the double boiler in ice water or cold running water.|
milk in the refrigerator in clean containers.|
Microwave ovens should not be used to pasteurize milk because of their uneven
heating pattern, which could result in the survival and growth of disease-producing
microorganisms in the milk.|
suggestions for home-prepared yogurt:
on baked potatoes, fruit or vegetables as a low calorie substitute for sour cream.
dip or salad dressing, add chopped onion, chives, curry powder, dried onion soup
mix or other flavorings.
make fruit-flavored yogurt, stir sliced or crushed fruit into plain yogurt. Nuts
or raisins can also be added. Add sweetener to taste if needed. Plain yogurt mixed
with applesauce is a quick and delicious treat.
yogurt can be made by adding 1/2 teaspoon vanilla to 1 cup of yogurt. Sweeten
yogurt on a stick: Add 2 tablespoons frozen fruit juice concentrate, or 1/2-cup
sliced or crushed fruit to 2 cups plain yogurt. Freeze in Popsicle molds or cups
with plastic spoons or wooden sticks for handles.
or fruit-flavored yogurt can be frozen in small containers and added to "brown
bag" lunches to keep other items cold until lunchtime.
yogurt ice cream1
cup whipping cream
1 cup plain or vanilla yogurt
3 cups sliced peaches,
slightly thawed if frozen
1/3 cup honey
cream until stiff and set aside.
peaches, yogurt and honey in a food processor or blender and process until smooth.
Fold into the whipped cream, pour into ice cube trays and freeze.
frozen solid, thaw slightly, then blend again in blender or food processor until
smooth. Store in freezer containers. For best quality, use in several days.
Makes about 5 cups.
strawberries or pitted sweet cherries for the peaches.
with yogurt sauce1
broiler-fryer, cut into pieces, with skin removed (about 3 pounds)
1/2 cup sliced onions (divide into 1/4 cup portions)
can whole tomatoes, drained (2-1/2 cups)
3/4 cup buttermilk
dried dill weed (or 1 tablespoon chopped fresh dill)
1/2 teaspoon sugar
1/2 teaspoon salt (optional)
1/8 to 1/4 teaspoon freshly ground pepper (to
dash pepper sauce (like tabasco)
1/2 cup plain low-fat yogurt
1/4 cup grated parmesan cheese
1/4 cup minced fresh parsley
brown the chicken pieces in oil in a large covered skillet. Add half the onions
and cook for about 2 minutes. Remove from heat. In a blender or food processor,
combine tomatoes, buttermilk, dill, sugar, salt, pepper and pepper sauce. Blend
until smooth and pour over chicken. Return to heat and bring to a boil uncovered.
Reduce heat, cover pan and simmer about 20 minutes or until tender. Remove from
heat and stir in the yogurt and parmesan cheese. Heat until the sauce is very
hot; do not boil. Serve garnished with remaining onions and parsley. Makes 4 to
than traditional cheesecake, but just as delectable!
9-inch graham cracker crust
1 carton part-skim ricotta cheese (15 ounces)
1 cup plain low-fat yogurt
3 egg whites
1/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
10 fresh strawberries (for topping)
a medium bowl, combine all filling ingredients. Beat at high speed with a mixer
until smooth. Microwave on high for 4 to 7 minutes or until very hot, stirring
every 2 minutes with a whisk. Pour into prepared crust. Microwave at 50 percent
(medium) for 7 to 15 minutes or until center is almost set, rotating dish one-quarter
turn after every 3 minutes. Filling becomes firm as it chills. Chill for at least
6 hours. Garnish with fresh strawberries. Makes 10 servings.
Mention of brand names does not imply endorsement of specific products.
Table 3. Yogurt
separation of curds and whey:|
time too long, allowing formation of too much acid.||Shorten
incubation time and refrigerate yogurt as soon as it becomes firm.|
heat treatment of milk.||Either
milk was not heated to 200 degrees F or it was not held at 200 degrees F as directed
for thin or firm yogurt. Heat treatment changes the milk proteins so that the
yogurt is firmer and whey does not separate so easily from curds.|
not become firm:|
unflavored yogurt used for starter must be fresh and contain live culture.
temperature too high or too low.||Temperature
must be between 108 degrees F to 112 degrees F for yogurt culture to grow properly.
Temperatures above 115 degrees F cause separation or curdling and can destroy
the active yogurt culture, while temperatures below 100 degrees F stop the growth..|
substances such as detergent.||Wash
and thoroughly rinse all yogurt-making equipment and container(s) before making
fresh milk with a good flavor and fresh dry milk powder.|
that cause off-flavors can grow along with the yogurt culture.||To
prevent the presence of unwanted bacteria, use a fresh, active yogurt culture
(see recipe for plain yogurt), thoroughly wash and rinse all yogurt-making equipment
and container(s), hold container(s) in hot water while preparing yogurt and keep
container covered during incubation.|
GH1183, Making Yogurt at Home Country Living Series (XPLOR only).
1999 University of Missouri. Published by University Extension,
University of Missouri-Columbia. Please use our feedback
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