Wednesday, August 14, 2013

Recipe For Homemade Yogurt:


  • 1 gallon milk (preferably organic and grass-fed)
  • 1 cup yogurt (preferably plain and organic Desi Dahi or yogurt) to use as starter culture for the first batch.
  • Add milk to a large pot and cook on high heat on the stove. When you see little bubbles on the surface, remove from the heat.
  • The procedure for heating in the microwave- heat  medium to large size glass bowl on high heat for 10-12minutes. (The heat varies on the type of the oven you have)
  • Let milk cool where you can comfortably place your hand on the side of the pot (or dip your clean finger into the milk) for at least 10 seconds.
  • You can collect the cream layer on top of the milk to make ghee. Follow my recipe how to make ghee from butter
  • Once it’s cooled down, scoop the yoghurt into the warm milk. 
  • Stir gently 2-3 times to make sure it’s all mixed well, then pour (or ladle) the milk/yogurt mixture into glass bowl.
  •  Turn oven light on (very important - this keeps it slightly warm), and let the milk rest for 4 hours. (you can set the timer)
  • For Microwave oven - Place the yogurt mixed warm milk glass bowl in the oven and heat the bowl for *12 seconds and let it rest in peace for 4hrs.
  • Now take the yogurt out and rest on the counter until they’ve cooled to room temperature. Then, refrigerate the yogurt where they’ll keep for up to 10 days.
  • You can now use your new yoghurt to start your next batch! 
  • Recommendations for Homemade Yogurt and

  • Rough Calculations - Calories in one-cup (8 ounces) serving

    • Plain, made from whole milk
      139 calories
    • Plain, made from low-fat milk
      144 calories
    • Plain, made from skim milk
      127 calories
    • Vanilla- or coffee-flavored, made from low-fat milk
      194 calories
    • Fruit-flavored made from low-fat milk
      225 to 231 calories
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