12
Yogurt Recipes
Basic Yogurt
4 cups = 1 quart
Ingredients:
4 cups whole or low-fat milk
1/2 cup non-pasteurized whole milk or low-fat plain yogurt containing active yogurt cultures, at room tempera-
ture or powdered yogurt starter (amount specified on package)
Directions:
1. In a saucepan over medium heat, bring the milk to a boil. Immediately remove the pan from the heat.
2. Place the end of an instant-read thermometer in the pan of milk. When the milk has cooled to lukewarm
(110°F), in a bowl, combine about 1 cup of the milk and the yogurt and stir until smooth. Then, stirring constant-
ly, slowly pour the mixture back into the pan of warm milk.
Note: To speed the cooling process, place the pan in the prepared ice bath and stir the milk occasionally. If the
milk temperature drops too low, return it to heat.
3. Pour the milk-yogurt mixture into the yogurt maker and process overnight (8-10 hrs.) according to the manu-
facturer’s instructions. Serve warm the next morning, or cover and refrigerate before serving. Store the yogurt,
tightly covered, in the refrigerator for up to 1 week. Reserve some of the homemade yogurt to begin making
your next batch, if desired.
Note: As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir before serving.
Optional: Stir any flavorings such as jam, honey, dulce de leche, molasses, fresh or dried fruit, garlic, herbs,
etc. into the yogurt just before serving.
For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a
bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains
out of the yogurt or reserve it for another use.
Makes about 4 cups.
Tart Yogurt Ice Cream
Ingredients:
1 quart of full-fat plain yogurt
1 cup of sugar
a pinch of salt
Directions:
1. Combine all ingredients
2. Place the mixture in the ice cream maker following the manufacture's instructions. Enjoy immediately or ripen
in the freezer for a firmer consistency.
3. Add toppings such as: fresh berries or fruit, nuts, granola, cereal, cookie and candy pieces.
Honey and Pecan Yogurt Ice Cream
Ingredients:
2 1/4 cup Yogurt
1 cup honey
5 egg yolks
1/2 cup sugar
1 cup pecans, chopped
For your first few batches, we recommend treating yourself to whole milk, because it produces a naturally thick
final product. However, yogurt can be made with skim or low-fat milk—it just will probably be a bit thinner than
store-bought varieties, which often contain thickeners.
