Catawba Kate
10-12-2006, 06:01 AM
Ok, Shawme has bragged about my yogurt many times and it is hard to keep around the house when my kids are visiting so I'll share my recipe with you. Here is a pic of the yogurt maker I use- a Donvier.
I like the yogurt to be as thick as possible when finished so many times I will use just half and half. If that is too heavy for you then use part whole milk and half and half or just whole milk. I wouldn't recommend 2% or skim as it just won't taste as good.
For this machine I use 6 cups of the milk. Each of the cups in the yogurt maker is 3/4 of a cup.
Heat the milk just until it boils then let it cool to 110 degrees. To one cup of the boiled (cooled) milk add your yogurt starter. I use Yogourmet freeze dried yogurt starter or you can use a tablespoon of plain yogurt with live cultures. Stir it in well then add this to the rest of the boiled milk. Stir well then fill up all your little cups and start your yogurt maker.
The reason my yogurt tastes a little different is that I let it "ferment" for 24 hours. This also gives you a carb free yogurt for those of you who watch carbs. Even if you add a little preserves or sugar to the finished product it's far less in carbs than the stuff you buy in the grocery store.
Also if you get a yogurt maker there will be detailed instructions on how to make your yogurt and they include a thermometer. They just don't tell you about a carb free yogurt.
Enjoy!!!
I like the yogurt to be as thick as possible when finished so many times I will use just half and half. If that is too heavy for you then use part whole milk and half and half or just whole milk. I wouldn't recommend 2% or skim as it just won't taste as good.
For this machine I use 6 cups of the milk. Each of the cups in the yogurt maker is 3/4 of a cup.
Heat the milk just until it boils then let it cool to 110 degrees. To one cup of the boiled (cooled) milk add your yogurt starter. I use Yogourmet freeze dried yogurt starter or you can use a tablespoon of plain yogurt with live cultures. Stir it in well then add this to the rest of the boiled milk. Stir well then fill up all your little cups and start your yogurt maker.
The reason my yogurt tastes a little different is that I let it "ferment" for 24 hours. This also gives you a carb free yogurt for those of you who watch carbs. Even if you add a little preserves or sugar to the finished product it's far less in carbs than the stuff you buy in the grocery store.
Also if you get a yogurt maker there will be detailed instructions on how to make your yogurt and they include a thermometer. They just don't tell you about a carb free yogurt.
Enjoy!!!