yogurt5Ingredients:

basic plain recipe-
2 c fat free milk (or any other variety)
1 tbsp yogurt starter (to start I just used 0% plain Greek yogurt, once you have made your own, reserve enough of your homemade yogurt as a starter for your next batch)
 
**This recipe will make 1 serving, if whey is strained off. To make a whole batch, use one gallon of milk and 1/2 c yogurt starter.
vanilla-honey recipe-
2 c fat free milk (or any other variety)
1 tbsp yogurt starter (to start I just used 0% plain Greek yogurt, once you have made your own, reserve enough of your homemade yogurt as a starter for your next batch)
1 tsp vanilla extract
3 tbsp honey
pumpkin pie recipe-
2 c fat free milk (or any other variety)
1 tbsp yogurt starter (to start I just used 0% plain Greek yogurt, once you have made your own, reserve enough of your homemade yogurt as a starter for your next batch)
1 tsp vanilla extract
3 tbsp honey
1/8 c pumpkin, canned
1-2 tbsp homemade granola, or your favorite variety
fruit/berry mix-in recipe-
1/4 c fruit or berries (blueberries, raspberries, peaches, or your favorite fruit)
1 tsp honey
1/4 tsp cornstarch
1/2 tsp water
1/4 tsp fresh squeezed lemon juice
 

Directions:

yogurt 1  yogurt 2  yogurt 4  photo 3 (64)    
1. Add milk (add honey at this point, too, if making vanilla-honey yogurt) to a small sauce pan over medium heat. Clip candy thermometer to side of pan. Bring temperature of milk up to 180°, stirring constantly. Allow milk to be at that temp for at least 60 seconds.
2. Turn burner off and remove pan completely from heat. 
3. Allow milk to cool to 110° in pan (takes about 35-40 minutes).
4. Whisk in yogurt starter (and vanilla extract, if making vanilla-honey yogurt).
5. Pour mixture into a glass mason jar. Just set lid on top, do not screw on tight.
6. Incubate for about 5 hours, anywhere up to 10 hours. You can do this in a number of different ways. For me the easiest is to set the glass jars right into a crock pot set on the warm setting (no water bath necessary). Cover with a towel and let it do its thing. 
7. When the incubation period is done, you can stir it up and chill it in the refrigerator. If you choose to stir in the whey that has collected on the top, it will have a runnier consistency. I personally prefer to strain the whey off and make a nice thick, creamy yogurt similar to the consistency of Greek yogurt. Just pour the yogurt out of the mason jar onto a cheese cloth and let it set for about 45 minutes or until it is strained. A bit of advice…if you are going to strain it, DON’T stir it before pouring it on the cheese cloth. It will still strain but it will take a lot longer. If you strain it and it’s took thick for your liking, stir a little bit of the whey back in.
8. Once strained, scrape yogurt off of cheese cloth and into a dish (it will look like ricotta cheese). Whisk vigorously until smooth and creamy. Chill in refrigerator for several hours or overnight.
9. Serve yogurt plain or topped with granola or fruit/berry mix in.
 
Yields 1/2 c yogurt
 

Directions for fruit/berry mix-in:

1. Add fruit/berries and honey to a small pan over medium low heat for 3-4 minutes. 
2. Combine water, lemon juice, and cornstarch in a small dish. Stir until no lumps remain.
3. Add cornstarch mixture to pan. Reduce heat to low. Stir continuously for an additional 2 minutes or until thickened. 
4. Allow to cool. Mix into yogurt. 
 
Yields 1/8 c or about 2 tbsp of fruit mix-in
 

Directions for pumpkin pie:

1. Make vanilla-honey yogurt. 
2. After yogurt has chilled, stir in pumpkin.
3. Sprinkle with a dash of cinnamon & sugar.
4. Top with 1 to 2 tbsp granola.
 
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