45 Tasty Homemade Yogurt Recipes

By Jenna Paige

Yogurt is a healthy dairy product everyone loves to have. You can enjoy this raw or with spices. Some use it as an ingredient for making some of their dishes. Fruit flavoured yogurt is a lip smacking healthy snack.  

Yogurt bought from stores may be expedient but it cannot compare to the mildness and creaminess of homemade yogurts. Making yogurt at home is incredibly easy; it is just like a fun science project for experimenters for both young and adult one. Just keep your tools clean and don’t wiggle the mixture while it is setting. 

This requires little equipments.  You can invest in a yogurt maker but if you can’t afford it for the mean time, you can alternatively use a covered container, setting in a conventional oven with lights on, a microwave or a slow cooker. You can also simply wrap a covered container with a blanket, heating pad or towel. Homemade yogurt requires at least five hours incubation and only 30 minutes active time. You can also do this before going to bed at night and do the incubation overnight.  

For your first batches of homemade yogurt, you can use whole milk; it will produce a natural thick product.  You can also use low-fat milk or skim milk however it will probably be a bit thinner compare to store-bought yogurts which contains artificial thickeners. 

There are only four basic steps in making homemade yogurts.
•    Heating- to sterilize the milk.
•    Cooling- for proper incubation temperature of milk.
•    Adding- adding starter yogurt to the mixture
•    Incubation- incubate at warm temperature for hours

It's very easy to prepare, so you can keep your whole family supplied with very minimal effort and cost.  
Check out the following 45 Tasty Homemade Recipes of various flavors.

• Language: English
• Publisher: Davlan Press
• Release date: Nov 25, 2016

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Yogurt

Introduction

Yogurt is one of the most consumed, best known and most popular food stuffs around the globe. It dates back around five millenniums with its popularity spreading rapidly in Europe and the Western world throughout the 20th century. Recently, it faces the challenge of pleasing new consumers in parts of the globe where it is practically not known, and of relentlessly finding new ways to pass on and hold up healthy eating habits.

Yogurt is a simple fermented dairy product which has number of personalities and variations. It can be runny and thin, or firm and thick. It can be made from the milk of cow, sheep, goat, nuts, rice, soya, and from many other creamy substances. In various countries, the milk of buffalos, yaks, horses or camels is used as well.  Basically, yogurt is a product of useful bacteria fermenting milk and making it into a thickened, nutritious food that will remain fresh longer than milk.  It contains lots of bacteria that are welcomed by the human gut.

The word yogurt comes from a Turkish word which means to thicken or to curdle. Nowadays, it is spelled yogurt, yoghurt, or even yogourt, with yogurt being the most popular American spelling.

The tradition of the Persians believes that, Abraham owed his richness and permanence to the usual intake of yogurt.  This was the frequent health argument that introduced yogurt into the Western world, in France in around 1542, where François I reigned. The king was in the distress of severe diarrhea and eventually, doctors could offer no cure. Suleiman the Magnificent, who was the Sultan of the Ottoman Empire and also an ally of the throne of France, sent a doctor who cured the king using yogurt: