Best 3 Homemade Thick Creamy Yogurt Recipes

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Indulge in the creamy goodness of homemade yogurt with our curated collection of recipes. From the classic plain yogurt to delicious flavored varieties, this article offers a diverse range of options to suit every taste. Whether you prefer a tangy Greek yogurt for a healthy breakfast or a sweet and fruity yogurt parfait for a delightful dessert, we've got you covered. Learn how to make yogurt from scratch using simple ingredients like milk, yogurt starter, and a warm environment. Discover the art of achieving the perfect consistency, from thick and creamy to smooth and velvety. Explore creative flavor combinations, such as vanilla, honey, berries, and nuts, to create unique and personalized yogurt creations. Embrace the versatility of yogurt as a culinary ingredient, whether it's as a marinade for succulent chicken or a refreshing dip for your favorite snacks. With our easy-to-follow instructions and helpful tips, you'll become a yogurt-making pro in no time.

Here are our top 3 tried and tested recipes!

THICK, CREAMY HOMEMADE YOGURT



Thick, Creamy Homemade Yogurt image

Provided by Mary Younkin

Number Of Ingredients 3

4 cups whole milk
1 tablespoon yogurt *
Optional stir-ins: maple syrup (honey, jams, jellies, vanilla extract)

Steps:

  • Bring the milk to 190 degrees over medium heat, remove from the heat and allow the milk to cool to 110 degrees, this takes from 30-45 minutes in my kitchen most of the time. Stir in the yogurt. Pour through a strainer into a pitcher and pour into jars.
  • Place in the dehydrator for 10 hours at 105 degrees. Alternatively, the yogurt can be finished in a yogurt maker for 8 hours. (Process according to the manufacturer's directions.) At the end of the warming time, chill in the refrigerator until ready to eat.
  • If your jars have a little bit of whey (or watery liquid) in the top, just stir it into the finished yogurt right before eating. Sweeten to taste with honey, maple syrup, fruit jams or jellies. I like to add a tiny splash of vanilla extract as well. Enjoy!
  • * You really do not need more yogurt than a tablespoon per quart of milk. The more yogurt you add, the more tangy the resulting yogurt will be. Additional yogurt won't thicken the yogurt more, it will simply affect the flavor.

EASY HOMEMADE YOGURT



Easy Homemade Yogurt image

This is a super-easy way someone taught me to make homemade yogurt that requires only 2 ingredients. Pay attention to the notes. Halve the recipe if this is your first time. Usually because store-bought yogurts have lots of additives first-time yogurts do not turn out perfectly. But save 1 cup and use it as base the next time and you will see how well it turns out.

Provided by ParsiCook

Categories     100+ Everyday Cooking Recipes     More Meal Ideas Recipes     DIY

Time 6h45m

Yield 16

Number Of Ingredients 2

1 gallon 2% milk
1 cup plain yogurt with active cultures

Steps:

  • Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
  • Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
  • Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

Nutrition Facts : Calories 130.9 calories, Carbohydrate 12.4 g, Cholesterol 20.3 mg, Fat 5 g, Protein 8.8 g, SaturatedFat 3.2 g, Sodium 110.1 mg, Sugar 12.4 g

HOMEMADE THICK CREAMY YOGURT



Homemade Thick Creamy Yogurt image

Pure yogurt is quite soft and watery. This recipe adds gelatine and cornstarch like most store-bought brands. The result is a velvety smooth, thick creamy yogurt.

Provided by Girla

Categories     Low Cholesterol

Time 6h25m

Yield 8 1/2 cups

Number Of Ingredients 4

8 cups skim milk or 8 cups 1% low-fat milk
1 (84 g) envelope unflavored gelatin
2 tablespoons cornstarch
1/2 cup plain yogurt, containing active yogurt culture (from a newly opened container)

Steps:

  • Have ready a sterilized whisk, spoon and candy thermometer.
  • Put milk into a heavy bottomed pot or microwavable dish.
  • Sprinkle gelatine crystals over cold milk, stir and let sit 10 minutes.
  • Add cornstarch and whisk until smooth.
  • If using a pot, scald the milk over medium or medium-high heat, whisking often to prevent burning.
  • If using a microwave, heat milk on high and whisk every few minutes until milk reaches a temperature of 95 degrees Celsius or 203 Fahrenheit.
  • Remove from heat and let cool to 52 degrees Celsius or 125 degrees Fahrenheit.
  • Use a sterilized spoon to add the yogurt from a newly opened container and whisk until smooth.
  • Pour into sterilized containers with lids and incubate 4 to 6 hours. I do this by warming a comforter or sleeping bag in the dryer then using it to wrap the yogurt containers. Be creative.
  • Refrigerate when set.
  • Stir before using to mix in the separated whey.
  • To flavour the yogurt, just add fruit, sweetener, jam, spices, flavoured extract, concentrated juice, or whatever you prefer.
  • Keeps up to 3 weeks. Remember to use some of the last batch to make a new batch.

Tips:

  • Use whole milk: Whole milk contains more fat than skim or low-fat milk, which will help your yogurt be thicker and creamier.
  • Heat the milk to the right temperature: The ideal temperature for culturing yogurt is between 110°F and 115°F (43°C and 46°C). If the milk is too hot, it will kill the yogurt cultures; if it's too cold, they won't be able to grow.
  • Use a yogurt maker or slow cooker: A yogurt maker or slow cooker will help you maintain a consistent temperature for culturing yogurt. If you don't have either of these appliances, you can also use a warm oven or a warm water bath.
  • Let the yogurt culture for 8-12 hours: The longer you culture the yogurt, the thicker and tangier it will be. For a mild-flavored yogurt, culture it for 8 hours; for a more tangy yogurt, culture it for 12 hours.
  • Strain the yogurt: Straining the yogurt will remove any whey, resulting in a thicker, creamier yogurt. You can strain the yogurt through a cheesecloth-lined colander or a fine-mesh strainer.

Conclusion:

Making homemade yogurt is a simple and rewarding process. By following these tips, you can make delicious, thick, and creamy yogurt that is perfect for breakfast, snacks, or desserts. So next time you're looking for a healthy and satisfying snack, try making your own homemade yogurt.

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