Homemade yogurt | Yogurt Recipe | How to make Yogurt with step-by-step photos and video.
Yogurt is
food produced by the bacterial fermentation of milk. The bacteria used to
make yogurt are known as yogurt cultures. I was super intimidated by
making my own yogurt but after some initial research, I decided that it didn't
seem too hard and that I should just jump in and give it a try. I’m so
glad that I did because the process was so easy and the results were wonderful.
My Latest Video Homemade Yogurt:
Making
homemade yogurt doesn’t have any hard and fast rules neither does use any technique to
make it very simple and easy My father used to make two types of homemade
yogurt usually 1 is a bit sweet or the second unsweetened, I remember those days
when my mother used to make lassi from sweet yogurt and cook curry pakora and
any type curry from unsweetened yogurt was very healthy and tasty.
So that’s why I am sharing with you all my experience with homemade yogurt I am making two types of yogurt as my father used to make you must keep yogurt in your daily diet very beneficial and healthy thing. I will even share some benefits of yogurt as well so let's begin. Before making you learn homemade yogurt I would like to tell you...
Some Benefits of Yogurt:
- Healthy bacteria that are added to yogurt help to improve the microflora in the gut
- Eat 18 ounces a day and you can drop a jeans size
- Probiotics may help with inflammatory bowel disease by changing the intestinal microflora and lessening the immune system response that can worsen the disease
- With the right ratio of protein to carbohydrates, yogurt, particularly high-protein Greek yogurt, makes an excellent post-sweat-session snack.
- Yogurt contains nearly every nutrient that your body needs. It’s known for containing a lot of calcium, a mineral necessary for healthy teeth and bones.
- Adequate nutrition plays a major role in the prevention and treatment of osteoporosis,
- Yogurt increases fat loss. The study showed that three- to six-ounce servings a day for 12 weeks nearly doubled the amount of fat lost
- Yogurt's fat content is one of the reasons why its healthiness is often controversial. It contains mostly saturated fat, with a small amount of monounsaturated fatty acids.
- The health of our gut is directly related to our mood
Note:
If you'd like to make a smaller batch just use a ratio of 2 tbsp starter for each quart of milk.
Cook milk for making Yogurt:
Let the milk cook until it is just warm to the touch 112 F to 115 F
Stir occasionally to prevent skin from forming
Scoop out about a cup of warm milk with a measuring cup and add the yogurt, Whisk until smooth and the yogurt is dissolved in the milk
Pour the thinned yogurt into the warm milk while whisking gently then add sugar
Transfer the milk into a clay pot with a lid
Keep a separate clay pot for making yogurt
Leave the pot undisturbed in a warm place for 5-6 hours
Refrigerate once the yogurt sets it becomes firm after 2-3 hours of refrigeration
If you leave the yogurt outside for a long time it will become sour
Note, that this type of yogurt can be used only in making lassi or can be eaten with paratha to add sugar as desired.
For the best result 2nd Method:
We will be using the same above method 1-6
Transfer the milk into a container with a lid, and keep the container in a turned-off oven
Turn on the oven light to 110 to wrap the pot in towels to keep the milk warm as it sets
Start checking it after 4 hours and stop when it reaches a flavor and consistency you like
Avoid jostling and stirring the yogurt until it has fully set
Once the yogurt has set to your liking remove it from the oven
If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring it to containers
Whisking also gives the yogurt a more consistent creamy texture
Transfer to the storage container, cover, and refrigerator
Homemade yogurt will keep for about 2 weeks in the refrigerator
Note sugar won’t be added in this method it will be unsweetened yogurt
Which can be used in cooking meat, rice, vegetable dal fish chicken dishes
Transfer the milk into a container with a lid, and keep the container in a turned-off oven
Turn on the oven light to 110 to wrap the pot in towels to keep the milk warm as it sets
Start checking it after 4 hours and stop when it reaches a flavor and consistency you like
Avoid jostling and stirring the yogurt until it has fully set
Once the yogurt has set to your liking remove it from the oven
If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring it to containers
Whisking also gives the yogurt a more consistent creamy texture
Transfer to the storage container, cover, and refrigerator
Homemade yogurt will keep for about 2 weeks in the refrigerator
Note sugar won’t be added in this method it will be unsweetened yogurt
Which can be used in cooking meat, rice, vegetable dal fish chicken dishes
Yogurt is a food produced by the bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures.
Ingredients:
- 2 liters, whole or 2%, but skin can also be used
- 4 tbsp, plain yogurt from the previous batch as a starter
- ¼ tsp, sugar for making sweet yogurt optional
- 4 tbsp, milk powder
How to make Homemade Yogurt?
- In a heavy pan pour the milk on medium to high heat
- Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over
- Let the milk cook until it is just warm to the touch 112 F to 115 F
- Stir occasionally to prevent skin from forming
- Scoop out about a cup of warm milk with a measuring cup and add the yogurt, Whisk until smooth and the yogurt is dissolved in the milk
- Pour the thinned yogurt into the warm milk while whisking gently then add sugar
- Transfer the milk into a clay pot with a lid
- Keep a separate clay pot for making yogurt
- Leave the pot undisturbed in a warm place for 5-6 hours
- Refrigerate once the yogurt sets it becomes firm after 2-3 hours of refrigeration
- If you leave the yogurt outside for a long time it will become sour
- Note this type of yogurt can be used only in making lassi or can be eaten with paratha to add sugar as desired...
Instructions 2:
- We, Will, be using the same methods 1-6
- Transfer the milk to a container with a lid
- Keep the container in a turned-off oven
- Turn on the oven light to 110 to wrap the pot in towels to keep the milk warm as it sets
- Start checking it after 4 hours and stop when it reaches a flavor and consistency you like
- Avoid jostling and stirring the yogurt until it has fully set
- Once the yogurt has set to your liking remove it from the oven
- If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring it to containers
- Whisking also gives the yogurt a more consistent creamy texture
- Transfer to the storage container, cover, and refrigerator
- Homemade yogurt will keep for about 2 weeks in the refrigerator
- Note sugar won’t be added in this method it will be unsweetened yogurt
- Which can be used in cooking meat, rice, vegetable dal fish chicken dishes
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