How to Make Yogurt with a Yogurt Maker

Feb
12
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
How to Make Yogurt with a Yogurt Maker
This recipes utilizes items you have on hand like the off flavor yogurt hanging out in the back of your fridge that WILL expire and the homemade peach jam from last summer you typically put on your buttered toast in the morning. Yogurt is a necessity in my life; I do not love the stuff but in order to be healthy we must make sacrifices so my sacrifice is to make it as yummy and cheap as possible. This recipes is one I use weekly with my yogurt maker that comes with 7 jars. It’s called a Euro Cuisine and I purchased it with a gift card from William Sonoma several years ago. I’ve also seen this same one at Walmart, Kohls, ebay and garage sales since. Mine was free to me but you can purchase these now at very reasonable prices.

Difficulty: Easy

Servings: 6

Prep Time: 2 Minutes   Cook Time: 8 Hours  

Ingredients

4 Cups Whole Milk
1/3 Cup Powdered Milk
1 4 to 6 oz. container of plain or any flavored yogurt with active cultures
6 Tbsp Jam (whatever you have on hand)

Directions

1) Take the lids off your clean jars and put about a 1 heaping tablespoon of the jam into the bottom of 6 of your jars. Place them into the yogurt maker and turn the maker on the 8 hour setting and put the main lid back on. This is just to get the heater, jars and jam warmed up.

2) Measure 4 cups of milk into a medium saucepan and lightly whisk in 1/3 cup of powered milk then, with a candy thermometer in place, bring the milk up to 170 degrees. Remove from heat and let cool to between 108-112 degrees. (I’m not a patient person so I typically start the process when it drops below 120.)

3) Lightly whisk in the yogurt. Your not beating eggs here; just dissolving the yogurt into the milk. If there are any flavored fruit bites hanging out in there that you don’t want in the final product you can strain them out before you pour it into the jars but do not mix the jam into it.

Side Note: If this is coffee flavored yogurt and you’re making it with peach jam and considering the unsavory ramifications of the two, just remember the yogurt will be quite diluted with the milk and it’s quite possible you may not detect the coffee flavor in the end. We are using up what is on hand here and making do.

4) Pour yogurt mixture into jars 1/4 inch from the rim. For the 7th jar you’re just making the starter for next week’s batch so no need to place jam in that one just put the remainder in there.

5) Place the lids back on the jars and put them into the maker with the main lid on as well. Then ignore it, let it go, do the laundry, run your errands, take a nap, rescue your cow….

6) On the 8th hour check one to see the progress. If I tilt it sideways and has the consistency a little less than yogurt don’t be afraid to leave it in there another hour or two. When you feel the thickness is set enough, tighten the lids and set into the refrigerator and don’t forget to turn off the yogurt maker as well.

Stir the jam up into the yogurt before eating. The jam sweetens this perfectly for me however, if you need additional sweetness you can add sugar or splenda for example and increase the amount of jam you use next time. Also, Remember to not eat the 7th jar to be used for next weeks batch.

Categories: Breakfast, Budget, Dairy, Other Breakfast, Other Dairy

Tags: , , , , ,

Submitted by: justquilting on February 12, 2013




Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!





Thanks for being part of our community!