NON FAT YOGURT MADE WITH POWDERED MILK

Categories    : Master Mix

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Instant non fat powdered milk
  3               cups  warm water
  2        tablespoons  plain yogurt -- with active cultures

Blend all the ingredients together well in a blender.  Place in a bowl or the containers you want the final product to be in.

Heat a pan of water large enough to hold your containers to the height of the yogurt mixture in them without getting water in the containers.  Heat the water in the pan to 120 F.

Place your containers in the water and cover the pan with a lid.  If you maintain a temperature of 120 and no higher it will take about 4 hours for your yogurt to set DO NOT STIR OR OTHERWISE DISTURB

Once the yogurt is set refrigerate immediately.

Best if used within 4 weeks.

Description:
  "No yogurt maker?  No Dehydrator?  No whole milk, but you want to make yogurt?  Try this recipe."
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Per Serving (excluding unknown items): 19 Calories; 1g Fat (47.4% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 36mg Sodium.  Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

CHOCOLATE FROZEN YOGURT

Serving Size  : 16    Preparation Time :0:10

Categories    : Desserts                        Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8               cups  plain yogurt

  1                cup  sugar

     3/4           cup  cocoa powder

  2        tablespoons  vanilla

 

Mix the sugar and cocoa powder together well in a bowl.

 

Add 2 cups of the yogurt. Mix well

 

Pour mixutre into remaining yogurt and mix well.

 

Freeze mixture per your ice cream manufacturer directions.  If it does not get firm enough to suit you pour into serving size containers and place in the freezer until it is the thickness you want.

 

Description:

  "Drag out the ice cream freezer!"

Yield:

  "8 cups"

Start to Finish Time:

  "1:00"

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Per Serving (excluding unknown items): 138 Calories; 5g Fat (28.3% calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 58mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

 

Serving Ideas : As you would any ice cream

PLAIN YOGURT, REGULAR OR GREEK, MADE IN THE DEHYDRATOR

Serving Size  : 128   Preparation Time :1:00

Categories    : Breakfast Foods                 Condiments

                Desserts                        Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1             gallon  whole milk -- OR skim milk with 1/4 c powdered milk added to it

  3        tablespoons  plain yogurt -- MUST have actibe cultures

 

Bring milk and yogurt to room temperature before starting to speed up your time in the kitchen.  Or you can use the milk cold and cook longer.

 

Place milk in a large sauce pan and heat over a medium heat until it reaches 185-195 F in temperature.  DO NOT BOIL.  You want to scald the milk not boil it. Stir occasionally with a wooden spoon as you heat.

 

Turn off heat and let milk cool to 110 F.

 

Once the milk is at 110 use a 1/4 cup of it to mix it well into to the room temperature yogurt to help temper it before adding it to the main pot.

 

Add the tempered yogurt mixture into the main spot whisking thoroughly so the yogurt mixes completely into the milk.  NO LUMPS!

 

Pour into sterilzed jars of the desired size--I use quart jars or recycled jars from my pantry.

 

Place in the dehydrator that has been preheated to 115 F. or your manufacture's recommendation--Check your temperature prior to placing the yogurt mixture inside.

 

Incubate for 8 to 10 hours until fairly firm.  It will thicken some as it cools.  Do NOT stir or shake.

 

Refrigerate.  

TO MAKE GREEK STYLE YOGURT: 

Simply line a strainer with cheese cloth or coffee filters and strain all the excess whey out.  I do this by placing it in the refrigerator for several hours.

 

Description:

  "This is the simplest recipe I have ever seen for making yogurt."

Yield:

  "1 gallon"

Start to Finish Time:

  "12:00"

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Per Serving (excluding unknown items): 19 Calories; 1g Fat (48.6% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 4mg Cholesterol; 15mg Sodium.  Exchanges: 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Use as a bases for salad dressings, smoothies, and in cooking. 

 

Want fruit in the bottom?  Add any of these into the bottom of small jars for delicious variety.

any ripe fruit, mashed or diced

 

baby food fruits

jelly

jam

 

fruit preserves

 

curds

pie filling

mini chocolate chips

ice cream topping

apple sauce

thickened fruit syrups

 

 

Stir in or top with:

honey

sugar

a variety of spices like cinnamon, nutmeg

brown sugar

agave

granola

chopped nuts

toasted seeds

dried fruit

fresh fruit

frozen fruit

 

NOTES : To use a standard cube type incubator remove enough trays to accomodate your jars.  If you do not have a yogurt door/drawer for your incubator you can cover the gap with a silicon baking sheet, or flexible cutting board and tape in place.  You just need to make certain your temperature stays at the 115 F. mark.

 

Some cube style dehydrators like the Excaliber 9 tray have a solid door and you can remove all but the bottom trey for making yogurt and to accomodate your jars.

 

Some of the smaller round dehydrators will accomodate the small nearly flat canning jars.  Again monitor your temperature.

 

You could also use this recipe for yogurt makers, in the crockpot, or in an oven or solar oven if you can maintain the temperature correctly.

 

NOTE:  This can be a prepetual food for your food storage by always reserving 2-3 tablespoons of the plain yogurt from each batch for the next batch starter.  The plain yogurt can be frozen and then slowly brought to room temperature before starting your next batch and the cultures will still be alive.

Homemade Fruit Flavored Yogurts with the fruit cooked in.

Serving Size  : 8     Preparation Time :0:45

Categories    : Breakfast Foods                 Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4               cups  whole milk -- see notes

  3        tablespoons  yogurt -- with live cultures see notes

     2/3           cup  fruit jam -- OR cooked, frozen or canned fruit, or ice cream toppings see notes

 

Bring milk and yogurt to room temperature before starting.

 

Combine milk or jam, if using a thick ice cream topping you may need to heat the topping slightly before adding it to the milk as it is warming.

 

Heat milk to 180 F (82 C) slowly.  Stirring occasionally.

 

Remove from heat and let milk mixture cool to 110-115 F (43-46 C)

 

Stir yogurt in well.

 

Put mixture into glass or ceramic containers and incubate per your preferred method. 6-8 hours or until firm

 

Refrigerate until ready to serve.

 

Description:

  "This type of yogurt has the fruit dispersed all through the yogurt.  See the notes section below for helpful hints."

Start to Finish Time:

  "9:00"

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Per Serving (excluding unknown items): 75 Calories; 4g Fat (48.6% calories from fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 60mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 1/2 Fat.

 

NOTES : You can substitute 4 cups skim milk and 1/3 cup powdered milk for the whole milk in this recipe.

 

The cultures can be from a batch of plain homemade yogurt you have made or from store purchased yogurt with live cultures. OR you can use 5 grams of dried yogurt culture (starter) which you can purchase either online or at natural foods grocery stores.

 

Pre-cook fresh fruits, because if you add fresh fruit to the milk it may cause it to curdle

Vanilla or Other Extract Flavored Homemade Yogurt

Vanilla or Other Extract with Flavorings Cooked In Yogurt

 

Recipe By     :

Serving Size  : 8     Preparation Time :0:45

Categories    : Breakfast Foods                 Snacks

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4               cups  whole milk -- OR see notes

  3        tablespoons  yogurt -- fresh plain with active cultures OR see notes

     1/3           cup  sugar -- OR honey, maple syrup, agave or sugar substitute equivalent

  2 1/2      teaspoons  vanilla extract -- OR other extract Or combination of extracts

 

Start with your milk and fresh yogurt at room temperature. 

 

Heat milk slowly to 180 F (82 C)  If you are adding powdered milk sprinkle it on top of the miilk and let it set for 10 minutes before stirring it in.

 

Remove from heat and let cool to 110-115 (43-46 C)

 

Stir in fresh yogurt or sprinkle dry yogurt culture on top and let set for 5 minutes before stirring it in.

 

Stir in sugar (or sweetner of choice) and extract until sugar is dissolved.

 

Pour into glass or ceramic container and incubate per preferred method for 6-8 hours. or until firm.

 

Description:

  "If you want to make up a batch of already extract flavored yogurst this is the recipe for you."

Start to Finish Time:

  "9:00"

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Per Serving (excluding unknown items): 115 Calories; 4g Fat (33.7% calories from fat); 4g Protein; 15g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 63mg Sodium.  Exchanges: 1/2 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : Sprinkle with granola, top with fruit or nuts, or eat it plain.

 

NOTES : You can substitute 4 cups skim milk and 1/3 cup powdered milk for the whole milk in this recipe.

 

The cultures can be from a batch of plain homemade yogurt you have made or from store purchased yogurt with live cultures. OR you can use 5 grams of dried yogurt culture (starter) which you can purchase either online or at natural foods grocery stores.