27 June 2011

Homemade yogurt tips + recipe.

Homemade Yogurt Facts

Yogurt is known for its many nutritional benefits. Yogurt is full of good bacteria, also known as probiotics. Store-bought yogurt has many different additives and preservatives that kill off a lot of the good bacteria yogurt naturally has. Store-bought yogurt can also be expensive when you buy numerous little containers. There are many benefits to homemade yogurt.

Inexpensive to Make

Homemade yogurt is a cost-effective choice when compared with the prices of store-bought yogurt. The ingredient list for homemade yogurt is short and very inexpensive. Milk is the main ingredient, and a gallon of milk is far cheaper than buying numerous smaller containers of yogurt that can cost 50 cents each.

Healthier Choice

Homemade yogurt is healthier than store-bought yogurt because it has more probiotics. Probiotics live longer the fresher they are. Store-bought yogurt can sit on shelves for weeks before it goes bad, and then the probiotics slowly die off. Homemade yogurt is also healthier than store- bought yogurt because you control what goes in it. There is no need to worry about all the different additives and preservatives with homemade yogurt.

Easy to Make

Homemade yogurt is very easy to make. The ingredients are mixed together and left to ferment. It takes about eight to 10 hours for the yogurt to ferment, then it is ready to eat. You have to plan ahead before you can enjoy homemade yogurt.

Endless Flavor Options

Homemade yogurt has more flavor choices than store-bought yogurt because you can add whatever you want to the yogurt. You can decide what type of milk you want to use, what type of flavors to use and how sweet or tart you want it.


Homemade Yogurt Directions

--8 cups (half-gallon) of milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. I used powdered milk (I mixed 3 1/3 cups of powdered milk with 8 cups of water to make 8 cups of milk. I mixed it in a blender to make it smooth).

--1/2 cup store-bought natural, live/active culture plain yogurt. U sed the Greek plain yogurt. (you need to have a starter. Once you have made your own, you can use that as a starter)

--thick bath towel

--4 quart Crockpot


1. Turn Crockpot on low
2. Pour in your 8 cups of milk
3. Cover and cook on low for 2 1/2 hours
4. Unplug your crockpot
5. Leave the cover on, and let it sit for 3 hours
6. After sitting for 3 hours whisk/stir in 1/2 cup of store-bought live/active culture yogurt
7. Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock forinsulation. Do not disturb the yogurt. Do not move it once it is in this stage.
8. Go to bed, or let it sit for 8 hours.
9. The yogurt will have thickened
10. Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days
11. Save 1/2 cup as a starter to make a new batch.
13. Blend in batches with your favorite fruit

Honey Yogurt Dipping Sauce

1 cup Plain Yogurt
1/4 cup honey
1/2 tsp. vanilla extract
1/8 tsp. cinnamon
Mix together yogurt, honey and vanilla. Top with a sprinkling of cinnamon
12 servings (1 oz. per serving)

Parmesan Artichoke Dip

• 1 cup drained Plain yogurt*
• 1/3 cup Parmesan cheese, grated
• 14 oz. can artichoke hearts in water, drained and diced
• 2 Tbsp. fresh parsley, chopped
• 1/2 tsp. cracked black pepper
• 1/16 tsp. table salt


1. In a bowl combine 1 cup drained Dannon® plain yogurt, Parmesan cheese, artichokes, parsley and pepper. Mix well. Add salt if necessary.

2. Serve dip with flat breads, crackers or vegetables. To drain yogurt, take 2 cups plain yogurt and place in a paper towel lined strainer or coffee filter and let drain 1 hour (1 cup).
24 servings

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