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Fresh home made yoghurt.

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' Forum started by akmol, Jun 2nd, 2022 at 00:16 AM.
Jun 2nd, 2022, 00:16 AM  
Join Date: Jun 2022
Posts: 1

Fresh home made yoghurt.

Homemade Yoghurt
In an age where living cost has skyrocketed.
it’s pretty hard to get the foods you need for everyday life within budget, let alone when your on any diets for e.g. keto.
So here’s a recipe how to save money and make your own yoghurt.
Make your own homemade yogurt in 7 easy steps.
Making yogurt is part of cooking and part of a scientific experiment. Remember to learn the procedure and monitor the temperature. It may take some time at first, but once you get the hang of it, yogurt is easy to make and gives as good results as commercial yogurt.
Here is a basic step-by-step guide to a simple yogurt recipe.
Choose your milk. The first step in making yogurt is to choose the milk you want to use: skim, low fat, or whole milk. You can even use goat`s milk if you prefer its taste. The higher the milk fat, the creamier and richer the yogurt will be. You can also choose between raw milk or pasteurized. A half-gallon of milk will make a little more than that in yogurt.
Heat milk. Your goal is to make the milk 180 degrees Fahrenheit. Therefore, have a digital cooker or a candy thermometer handy to monitor the temperature. Set the stove to medium heat.
Pour the milk into a pan and stir to heat the milk evenly. When the milk reaches 180 degrees Fahrenheit, remove it from the heat. Cold milk. Pour the milk into the jar, like a Mason jar with a lid. Cool the milk to 115F.

You can leave them at room temperature or use a water bath to speed up the cooling process. Simply pour cold water into a large tub or sink and put a glass inside. If you heat the milk in a bowl that can handle hot to cold without breaking, like a Dutch oven, you can use ice water.
Monitor the milk with a thermometer. Add a starter. When the milk has cooled to 115F, add the yogurt starter. This introduces the first batch of living culture that blooms and grows with milk. There is also a powdered yogurt starter, but it's easy and cheap to just add a spoonful to the previous batch of homemade or store-purchased yogurt. Stir each glass with a large spoonful of yogurt until fully incorporated into the milk. Incubation. See above for how to incubate yogurt at home. Cool yogurt. When the yogurt reaches the desired concentration, remove the yogurt after 8-10 hours. The longer you incubate the yogurt, the thicker the yogurt will be. Whey, a by-product of milk-fermented water, collects at the top.
Stir the liquid back into the yogurt, or if you need a thicker Greek-style yogurt, gently strain the yogurt through a cheesecloth or sieve to remove the liquid. Refrigerate. Place the finished yogurt jar in the refrigerator. They last up to 2 weeks. Save yogurt as the starter culture for your next batch. Add flavours before putting it in the fridge or when you pull out the yogurt and enjoy it.
Cooks Tip:
If you save the whey, you can make fresh ricotta for free, instead of Throwing it away.
Jul 25th, 2022, 06:50 AM  
Join Date: Jul 2022
Posts: 3

Thank you for the big post about homemade yogurt!
Aug 3rd, 2022, 00:40 AM  
Join Date: Aug 2022
Posts: 13

to much work, id rather pay the 50 cents for good stuff. But your homemade might be healthier.
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