How to Make Homemade Yogurt
The only yogurt bargain is the homemade variety. It should cost you 10 to 12 cents per container.
Equipment:
2-quart double boiler
Candy thermometer
Commercial yogurt maker (most food dehydrators will work) or large Styrofoam picnic cooler with lid
Seven 8 ounce plastic or glass containers with lids
Ingredients:
1 quart milk (whole or low fat)
2 level tablespoons of plain low fat yogurt containing live bacteria, at room temperature
1/3 cup instant nonfat dry milk
Preparation:
Wash all equipment in hot, soapy water. Rinse well with hot water.
Dissolve the nonfat dry milk in the whole of low fat milk in top of double boiler. Stir until the mixture reaches 180 degrees F. Hold at that temperature for 1 minute, then reduce temperature to 115 to 120 degrees F.
Remove 1/3 cup of milk from double boiler and add 2 level teaspoons of live yogurt to that. Blend well.
Return the milk and starter combination to the double boiler and mix well.
Now you need to incubate the mixture. You can use a commercial yogurt maker or food dehydrator, which comes with its own containers. Or, for more even textured results, you can make your own yogurt factory using a large Styrofoam cooler, and seven 8 ounce plastic or glass containers with lids.
To make yogurt in a Styrofoam cooler, pour the yogurt into 6 of the 8 ounce containers and cover with lids. Fill the 7th container with boiling water. Place all the containers in the cooler, with the boiling water container being placed in the center.
Place the lid on the cooler and set aside for four to five hours.
After incubation, you can add any flavoring you like. 1/2 teaspoon of vanilla makes the yogurt have a milder flavor. Small pieces of dried or fresh fruit can also be added as desired.
Apple Yogurt Coffee Cake
2/3 cup sugar
1/2 cup butter, plus 1 tablespoon, melted
2 eggs
1 teaspoon vanilla
1 1/4 cups oatmeal
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup plain yogurt
2 cups chopped apples
1/2 cup brown sugar
1/2 cup chopped nuts
Preheat oven to 350 degrees F.
Mix sugar with 1/2 cup butter until fluffy. Add eggs and vanilla. Beat well.
Combine oatmeal, flour, baking powder and baking soda, stirring well. Add to egg mixture, alternating with yogurt. Beat after each addition until just combined.
Fold in apples. Divide batter into two greased and floured round cake pans.
Combine brown sugar, 1 tablespoon melted butter and nuts, until coarse. Sprinkle on top.
Bake at 350 degrees F for 30-35 minutes.
Honey-Yogurt Dressing for Salad
1/2 cup plain yogurt
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoons white wine vinegar
1 1/2 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
Combine all ingredients in a small bowl and stir well with a wire whisk. Makes approximately 3/4 cup.
Delicious Yogurt Berry Pie
1 cup oatmeal, uncooked
1/2 cup finely ground walnuts
1/4 teaspoon cinnamon
1/4 cup melted butter
2 single serving packets artificial sweetener
4 tablespoons apple juice concentrate
1/3 cup boiling water or fruit juice
1 package unflavored gelatin
3/4 cup plain yogurt
1/2 teaspoon vanilla
6 ounces unsweetened berries, frozen
Fresh berries for optional garnish
Preheat oven to 350 degrees F. Combine oatmeal, walnuts, cinnamon, butter and 1 packet sweetener to make pie shell. Mix until coarse crumbs form. Press this mixture into 9 inch pie plate. Bake until brown, approximately 12-15 minutes. Remove from oven and cool completely.
In a small bowl, sprinkle gelatin over juice concentrate. Let stand 10 minutes. Add 1/3 cup boiling water or fruit juice and stir until gelatin is dissolved.
In a blender, combine gelatin mixture, yogurt, vanilla, 1 packet sweetener and blend on medium speed 30 seconds. Add frozen berries and blend on high about 1 minute until smooth. Pour mixture into cooled pie shell. Chill 2-3 hours until firm. Garnish with fresh fruit if desired.
Blueberry Yogurt Pancakes
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 egg
1/2 cup plain yogurt
1/2 cup milk
2 tablespoon cooking oil
3/4 cup fresh or unsweetened frozen blueberries, thawed
Stir together flour, sugar, baking powder, soda, salt and nutmeg. Beat egg with yogurt and milk in a large bowl. Beat in oil, then add flour mixture. Stir until just combined and then stir in blueberries. Batter will be a little lumpy.
Grease pancake griddle and place over medium heat until a few drops of water dance on the hot griddle. For each pancake, pour about a 1/4 cup of batter on griddle.
Cook pancakes on first side until they are puffed, full of bubbles and look dry at the edges. Turn and cook until second side is golden brown. Serve at once with butter and syrup.
Red Mango Singapore
