how do you make yogurt?

Question

with out a yogurt maker

Answer 1

Homemade Yogurt



It takes a little store-bought yogurt to make a lot more--and once the production line is moving, you need never buy bland yogurt again. This recipe comes from the Middle East, where plain yogurt is a common ingredient in everyday cooking. Once you get used to making your own, you'll find that it can be a handy substitute for sour cream, heavy cream, and cream cheese.



2 quarts whole milk

1 cup plain yogurt

1 cup half and half



Bring milk to a boil in a very clean pot (dirty or greasy utensils won't produce the desired results). Remove from heat and pour into a glass jar or pottery container; let stand until cool.

Dilute yogurt in 1 cup cool milk and the half and half. Gradually add this mixture to the remaining milk, stirring slowly and gently. Place container in a protected spot (it must not be moved or touched). Cover with a lid. Cover container with a large towel or blanket and allow it to sit at least overnight.

To obtain a thick yogurt, place 3 to 4 layers of paper towels over the top for a few hours to absorb the excess liquid. Store yogurt in the refrigerator.

Makes about 9 cups.

Answer 2

Bring 1 pint milk to boil, let it cool to about blood heat, or until you can keep your finger in it for a count of ten.

Add a generous tablespoon of good live plain yogurt, mix thoroughly, pour into vacuum flask and stopper tightly. If you don't have vacuum flask, pour into a bowl, cover, wrap it well in towel or blanket and put into a warm place such airing cupboard. It will be ready in 8-12 hours, don't leave it too long or it could turn sour. Store in the fridge should keep for a week. Save a tablespoon for next starter.

Or buy a yogurt maker for keeping it at correct temperature.

Answer 3

Banana-Strawberry Frozen Yogurt:



2 ripe bananas

1 cup sliced strawberries

1 cup plain fat-free yogurt

1/2 cup sifted powdered sugar

1 teaspoon vanilla extract



Place ingredients in a food processor; process until smooth. Pour into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into freezer-safe container; cover and freeze.



Yield: 4 servings (serving size: 1 cup)

Answer 4

You need to "almost" boil regular milk, with a can of evaporated milk . i think it is called scalding milk. then you wait for it to cool to the point where you can hold your little finger in the milk mixture and count to 10 slowly and not burn your finger. You then add a "real " yogurt starter, best one from organic yogurt , with no pectin and real bacillus, it has to be plain, you add a little milk to it stiring it to a liquid and then add that back to the scalded milk by stirring slowly but well. you next place a cover, lid, on the pot and put it in the oven, do not turn the oven on!! if you do not have a place out of the air wrap the pot in a towel. let sit and do not touch for 12 hours, then refrigerate. I use a gallon of milk when I make it.

I make a gallon a week. this is the way mom an made it and her mother before her.

Answer 5

oh that is very easy. Take one liter of milk, if you want warm it just a bit ( but not to boiling!!!!!) to speed up the fermentation, and add about 2 dcl of yougurt or sour milk or sour cream (which you buy in the shop). Leave it in room temperatire for one night if it is summer. If it is not summer it might take more than one night to make it. In winter just put it on a worm place to speed up the process.

When it fermented, just stir well and voila! you have your home made yogurt!

it is really easy to make! good luck with your cooking - yogurtin!

Answer 6

When we were kids my Mum used to make it by mixing one litre of milk (full or semi) with one little pot of NATURAL yogurt (no extra things or fast bacteria in those days), put it in a metal milk pan, cover it with a cloth tied around the sides (so no bugs could get in) and leave it out on the patio for one day. by the next day the whole litre was now yogurt and you simply sweetened or added fruit for your flavouring. yummie!

Answer 7

Homemade Frozen Strawberry Yogurt







2 cups chopped fresh strawberries

2/3 cup sugar

1 envelope unflavored gelatin

1 (8 ounce) container strawberry yogurt

1/2 cup buttermilk

2 Tbsp. lemon juice

PREPARATION:

Place strawberries in medium freezer proof bowl and sprinkle sugar over. Let stand for 15 minutes, then drain off juice and place juice in small saucepan. Add unflavored gelatin to juice and let stand for 2 minutes.



Plce saucepan over medium heat and cook, stirring frequently, until gelatin is dissolved and mixture is smooth. Pour juice mixture over strawberries in bowl and add yogurt, buttermilk, and lemon juice. Mix well, then cover and freeze for 2 hours.

Remove mixture from freezer and beat on medium speed until smooth. Cover bowl and return to freezer. Freeze yogurt for 6 hours. Remove from freezer 15-20 minutes before serving.

Answer 8

You can use a "yoghurt plant" (buy from health food shop). Put it in a jar of milk in the refridgerator and wait a day.



You can also mix a little plain, fresh yoghurt and a spoonful of sugar into a liter of milk - it will turn it all into yoghurt

Answer 9

This question is one that requires LOTS of detail to explain and there is not enough space here. I've done this myself and I've found the best explanation at: http://chetday.com/howtomakeyogurt.htm

If you can, print it out. Have fun! -Paul

Answer 10

Easiyo is fab and so easy, but sort of a non-electric yoghurt maker. Google it!

Answer 11

It's a specific bacteria. Don't try it without one.

Answer 12

Leave your milk in the sun for two days

Answer 13

a

Answer 14

grab your wallet, car keys get into car, drive to store and buy it...done.

Answer 15

this might help

Answer 16

goto the shop

Answer 17

go read this http://biology.clc.uc.edu/Fankhauser/Cheese/yogurt_making/YOGURT2000.htm