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Homemade yogurt is easy to make, especially when you have a recommended yogurt maker. Yogurt has been made for thousands of years, but have patience. After practicing making it a few times, it gets easier and a more reliable consistency can be achieved.
How to Make Thick Yogurt
The most reliable way to introduce 6 healthy live bacterial cultures is purchase Stoneyfield Organic yogurt if possible. Pour it all into an ice cube tray, and freeze all but 1/4 cups of it.
- In a clean bowl, pour the 1/4 cup Stoneyfield yogurt.
- Meanwhile, heat up 4 cups (1 quart) of the milk of your choice (skim, organic, raw, etc) to 170F, stirring constantly. This is to kill the wrong bacteria. Add 1/2 cup of powdered milk (this will help the yogurt thicken even more). As soon as it has reached this stage remove from heat and cool to 110-112F.
- Mix part of the cooled milk with the yogurt, then add the yogurt mixture back into the full quart of milk. Pour the yogurt mixture into a glass jar for the incubation period.
- There are several methods to keep the yogurt warm for about 4 hours. Some have found a thermos maintains the heat and works. Another way is to fill a crockpot with warm water, and set the jar of yogurt in there, maintaining the water between 110-120 degrees. Usually the “warm” setting will work. Check back frequently until assured the water is maintaining the temperature within that range. It is possible the yogurt will be at the correct consistency after 3.5 hours, but keep it in there longer if a more tart taste is preferred.
What is Yogurt
Yoghurt or yogurt is a dairy product resulting from introducing healthy strains of bacteria to the milk. In effect, this is fermentation of the lactose in the milk. The resultant product of lactic acid interacts with the milk proteins and makes the more solid yogurt substance. Cow’s milk, goat’s milk, sheep milk, camel’s milk, and soy milk are all used throughout the world to make yogurt.
Yogurt is known to be used for cleansing the face from acne, for yeast infections, for a healthy source of calcium, and for a healthy colon.
Greek yogurt is typically very thick. To achieve a thick yogurt, strain off the excess liquid of the homemade liquid several ways. One way is to wait a day until there is a slight separation of the liquid from the yogurt, and simply pour out the liquid. Another way is to use a clean tea towel or cheese cloth to allow the thinnest part of the yogurt to drip through into a bowl. Reserve the thin yogurt for making a homemade yogurt drink or or salad dressing. The remaining thicker portion should resemble the fresh yogurts of Greece.
Yogurt Fruit Dip Recipes
Vanilla Yogurt Dip: Pour the desired amount of dip into a bowl. Add vanilla and cinnamon, and if a little sweetness is desired, some brown sugar. It can be made thicker by beating in softened cream cheese if desired. Sprinkle in diced walnuts, and serve with apple slices.
Strawberry Yogurt Dip: Pour the desired amount of dip into a bowl. Mix in strawberry jam. Serve and enjoy!
There are myriads of uses for yogurt. It can be used in place of the liquid for pancake batter and even breads. It can be flavored and enjoyed as frozen yogurt. It can be used in salad dressings, sandwich spreads, even in place of sourcream on potatos for a low-fat alternative. Have fun experimenting and enjoying fresh home-made yogurt!
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