Homemade Yogurt Recipes
~ Delectably Flavored ~

Welcome.  If you're looking for homemade yogurt recipes you're in the right place.  Sweeteners, jams, cooked fruits, flavors and spices can be added before fermentation.  

Flavored Homemade Yogurt

Vanilla Yogurt
Strawberry Yogurt
Mocha Yogurt


Fruit Bottom Yogurt
Chocolate Yogurt




Vanilla Yogurt Recipe

Makes 4 cups or 1 quart (litre)

Homemade Vanilla Yogurt

Ingredients

  • 4 cups whole milk or 4 cups skim milk plus 1/3 cup nonfat dry milk powder
  • 3 tablespoons fresh yogurt starter, from a previous batch or the store or 5 grams dry culture
  • 1/3 cup raw cane sugar, pure maple syrup or honey
  • 2½ teaspoons pure vanilla extract
  • dash of cinnamon or nutmeg for garnish
  • shredded coconut for garnish (optional)


Directions

Tip:  Stirring milk powder or culture powder before it's re-hydrated will cause it to form clumps.  The clumps will dissolve as the milk heats.

1.  Heat milk in stainless steel pot to 180° F (82° C).  If adding milk powder, sprinkle on top of milk and let rehydrate 5-10 minutes before stirring.  Lower heat to prevent burning.

2.  Remove from heat.   

3.  Cool milk to 110°-115° F (43°-46° C).

4.  Add fresh yogurt culture to warm milk and stir or sprinkle powdered culture on top of warm milk and let rest about 5 minutes before stirring. 

5.  Add sugar or honey and vanilla.  Stir until sugar is completely dissolved.

6.  Pour into a glass jar or glass or ceramic container and cover. 

7.  Place into a warm oven (or your preferred method of incubation) set to 110° F (43° C).

8.  Incubate, without disturbing, for 6-8 hours or until firm. 

9.  Refrigerate until ready to use.

10.  Garnish with a sprinkle of cinnamon or nutmeg and a sprinkling of coconut.

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Strawberry Yogurt Recipe

Tip:  Add fruit jam, cooked, frozen or canned fruit (not fresh fruit) to the milk mixture.  Enzymes and acid in fresh fruit may cause curdling.

Makes 4 cups or 1 quart (litre)

Ingredients

  • 4 cups whole milk or 4 cups skim milk plus 1/3 cup nonfat dry milk powder
  • 3 tablespoons fresh yogurt starter, from a previous batch or the store or 5 grams dry culture
  • 2/3 cup strawberry jam (see tip)


Directions

Tip:  Stirring milk powder or culture powder before it's re-hydrated will cause it to form clumps.  The clumps will dissolve as the milk heats.

1.  Combine milk and jam.

2.  Heat milk and jam in stainless steel pot to 180° F (82° C).  If adding milk powder, sprinkle on top of milk and let rehydrate 5-10 minutes before stirring. Lower heat to prevent burning.

3.  Remove from heat.  

4.  Cool milk to 110°-115° F (43°-46° C).

5.  Add fresh yogurt culture to warm milk and stir or sprinkle powdered culture on top of warm milk and let rest about 5 minutes before stirring. 

6.  Pour into a glass jar or glass or ceramic container and cover. 

7.  Place into a warm oven (or your preferred method of incubation) set to 110° F (43° C).

8.  Incubate, without disturbing, for 6-8 hours or until firm. 

9.  Refrigerate until ready to use.

Variations

Use 2/3 cup  blueberry, raspberry, cherry or any jam of your choice.

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Sundae-Style or Fruit-Bottom Yogurt

Sundae Style Yoghurt

This is one of my favorites.  Not that the others aren't good, they are.  The contrast between a colored layer of fruit preserves at the bottom and plain white yogurt on top is appealing.  So is the sundae-style appearance when the contents are emptied into a bowl.  It serves well for a special occasion or a treat.

Sometimes adding fruits (particularly fresh fruit), flavorings and so on interferes with fermentation.  There's no risk with fruit-bottom yogurt since the preserves are separate from the curd.  However if you wish to sweeten the milk before fermentation you can.   

Makes 4 cups or 1 quart (litre)

Ingredients

  • 4 cups whole milk or 4 cups skim milk plus 1/3 cup (75 ml) nonfat dry milk powder
  • 3 tablespoons (45 ml) fresh yogurt starter, from a previous batch or the store or 5 grams dry culture
  • 2-4 tablespoons (30-60 ml) honey (optional)
  • 1 tablespoon (15 ml) pure vanilla extract (optional)
  • 1/2 cup (125 ml) fruit preserves, at room temperature


Directions

Tip:  Stirring milk powder or culture powder before it's re-hydrated will cause it to form clumps.  The clumps will dissolve as the milk heats.

1.  Heat milk in stainless steel pot to 180° F (82° C).  If adding milk powder, sprinkle on top of milk and let rehydrate 5-10 minutes before stirring.  Lower heat to prevent burning.

2.  Remove from heat.   

3.  Cool milk to 110°-115° F (43°-46° C).

4.  Meanwhile, divide fruit preserves into small glass containers.

5.  Add fresh yogurt culture to warm milk and stir or sprinkle powdered culture on top of warm milk and let rest about 5 minutes before stirring. 

6.  Stir in honey and vanilla (optional).

Making Fruit Bottom Yoghurt

7.  Pour into prepared containers and cover. 

8.  Place into a warm oven (or your preferred method of incubation) set to 110° F (43° C).

9.  Incubate, without disturbing, for 6-8 hours or until firm.  Gently tip container to check.

10.  Refrigerate until ready to use.

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Chocolate Yogurt Recipe

Chocolate lovers, enjoy! 

Makes 4 cups

Ingredients

  • 4 cups (1 litre) whole milk or 4 cups skim milk plus 1/3 cup nonfat dry milk powder
  • 3 tablespoons (45 ml) fresh yogurt starter, from a previous batch or the store or 5 grams dry culture
  • 1/3 cup (75 ml) honey
  • 3 tablespoons (45 ml) unsweetened cocoa powder


Directions

Tip:  Stirring milk powder or culture powder before it's re-hydrated will cause it to form clumps.  The clumps will dissolve as the milk heats.

1.  Heat milk in stainless steel pot to 180° F (82°C).  If adding milk powder, sprinkle on top of milk and let rehydrate 5-10 minutes before stirring.  Lower heat to prevent burning.

2.  Meanwhile, in a bowl combine honey and cocoa powder.  Mash with a fork to break up lumps and form a smooth paste.  Add to hot milk and stir well.

3.  Remove from heat. 

4.  Cool milk to 110°-115° F (43°-46° C).

5.  Add fresh yogurt culture to warm milk and stir or sprinkle powdered culture on top of warm milk and let rest about 5 minutes before stirring. 

6.  Pour into glass or ceramic container(s) and cover. 

7.  Place into a warm oven (or your preferred method of incubation) set to 110° F (43° C).

8.  Incubate, without disturbing, for 6-8 hours or until firm.  Gently tip container to check.

9.  Refrigerate until ready to use.

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Mocha Yogurt Recipe

Makes 4 cups

Ingredients

  • 4 cups (1 litre) whole milk or 4 cups skim milk plus 1/3 cup nonfat dry milk powder
  • 3 tablespoons fresh yogurt starter, from a previous batch or the store or 5 grams dry culture
  • 3 tablespoons (45 ml) instant coffee granules
  • 1/3 cup (75 ml) liquid honey
  • 1/4 cup (60 ml) unsweetened cocoa powder


Directions

Tip:  Stirring milk powder or culture powder before it's re-hydrated will cause it to form clumps.  The clumps will dissolve as the milk heats.

1.  Heat milk in stainless steel pot to 180° F (82°C).  Add coffee granules.  If adding milk powder, sprinkle on top of milk and let rehydrate 5-10 minutes before stirring.  Lower heat to prevent burning.

2.  Meanwhile, in a bowl combine honey and cocoa powder.  Mash with a fork to break up lumps and form a smooth paste.  Add to hot milk and stir well.

3.  Remove from heat. 

4.  Cool milk to 110°-115° F (43°-46° C).

5.  Add fresh yogurt culture to warm milk and stir or sprinkle powdered culture on top of warm milk and let rest about 5 minutes before stirring. 

6.  Pour into glass or ceramic container(s) and cover. 

7.  Place into a warm oven (or your preferred method of incubation) set to 110° F (43° C).

8.  Incubate, without disturbing, for 8-12 hours or until firm.  Gently tip container to check.

9.  Refrigerate until ready to use.

Mocha Yogurt recipe taken from "the Yogurt Bible" by Pat Crocker.


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What Will Help You Make Yogurt?

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powdered yogurt culture handy in cupboard
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no yogurt culture
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