Food Network
Home > Recipes > Healthy >
Fresh Yogurt Recipe

Fresh Yogurt

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Yogurt: Good Milk Gone Bad

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 27

Showing 1-10 of 27

Sort by:

Newest

  • on December 10, 2011

    Flag

    I agree with another post. I have made this twice and followed the directions to the letter. Both times it came out like a slimy sour milk. This was the last time for this recipe - will try one that heats the milk to a higher temp.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2011

    Flag

    Been rocking my own yogurt for quite some time now. I make gallon batches in stock pots using a double boiler method on the stove top. I do gallon batches because I always strain it to make greek yogurt. Truly divine stuff.
    I cannot say for sure, but I suspect that the cheap Walmart brand milk powder ruined one of my batches. It did not thicken up like it should have and was very watery. After I strained it in some cheesecloth, it only yielded a small quart of greek yogurt when it usually yields 2 healthy quarts. If anyone else has had this problem, some further insight would be greatly appreciated.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 22, 2011

    Flag

    This recipe and method are similar to the way middle easterners have been making yogurt for years. But we just use blankets to keep the yogurt mixture in and keep it wrapped overnight, then put it in the fridge after it thickens. It's very easy to do.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 24, 2011

    Flag

    I really enjoy fresh, homemade yogurt when it turns out right, but I'm a college student who's had to use resort to more unconventional methods of preparation. For example, instead of the heating pad, I just leave the container in a warmed oven. Anyway, I had a question about the powdered milk: I successfully made a batch of homemade yogurt using just 2% milk--no extra protein added. But then I got some Nonfat Instant Dry Milk (which I assumed to be the same as powdered milk, and when I add it, the yogurt comes out especially tangy, even after fermenting for a mere 4 hours. Suggestions?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 25, 2010

    Flag

    This is my favorite recipe. I tried a few (including crockpot, and this is the easiest, no hassle, quick recipe with excellent flavor and versatile results. The honey addition makes the recipe taste awesome straight up.

    In reference to comments about needing to bring temperature to 185. That isn't necessary when using pasteurized milk. 185 is higher than needed anyway. It can be good to hold at higher temps for an extended period uncovered, however, to help make a firmer yogurt (concentrated.

    I have a gas oven, so it is always a little warm in there and I can put it on the stone with a towel over it and that works pretty well.

    If you drain off whey, you can use it to make sourdough bread as well.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 07, 2010

    Flag

    I have found it consistently documented that the milk should be heated to 185 F then taken off the heat to cool to 110 F. 185 F is just below the boiling point and I believe the purpose is to kill any other bacteria which may be present.
    Also, when making yogurt, any kind of milk is acceptable i.e. 2%, whole etc. I am not saying to alter this specific recipe, only providing information.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 10, 2010

    Flag

    The problem with most yogurt recipes is that they are oriented toward and experiment or event rather than a way of integrating yogurt making into your life... I make at least 3 quarts at once and sometimes a gallon at a time. See mryogurt.info for more ideas.

    Before bedtime, I put 3 quarts either no-fat or whole or a combo milk into my crockpot and set it on warm. (Crockposts will heat to 140F on warm.. At the same time I whisk in a pinch of salt and 3 tablespoons full of sugar and/or Splenda. I also add at least a cup of powdered dry milk and whisk that in.

    When I get up in the morning, I immediately set it on high and go about my business unloading the dishwasher, feeding our 4 cats and making coffee That takes about an hour and the milk now is around 190F and I turn off the crockpot then.

    I pull out the clean quart and pint jars and fill them with the hot milk to heat them up and I also start the Waring Pro Yogurt Maker to get it warm.

    Then I put a clean, dry cold soup pot in a dishpan of cold water and pour the warm milk into it. After 5 minutes of stirring, the temperature is down to around 110 and I pour a pint or so of it into our blender with some starter culture like Activia (takes 5 hours or Siggis (takes 3 hours and blend it for 5 seconds.

    Next I pour the blended culture back into the warm milk in the soup pot and whisk it for 10 seconds with a whisk.

    Then I pour all the blended milk into the jars plus an extra small jar for the next culture. I put all the jars into the yogurt maker and check every couple of hours with the shake test.

    The shake test - jostle one of the jars in the yogurt maker and if the surface doesn't move then it is ready.

    Cap jars and move to fridge.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 22, 2010

    Flag

    So, so good. I went the full 12 hours and was rewarded with thick creamy yogurt. So awesome. I used Greek yogurt as my starter. I also used low pasteurized milk and not the bland ultra pasteurized stuff. I am super lactose intolerant but I can eat this with no problem. Great in my morning smoothie!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 09, 2009

    Flag

    I heated my milk in the microwave and put the mixture in a pyrex bowl to ferment. It didn't make any difference, The yogurt was creamy and delicious. Definitely Good Eats!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 30, 2009

    Flag

    I adapted this recipe, using only the milk and the yogurt with live cultures. Without the powdered milk added, you end up with a low-carb yogurt. However, it's also thinner (think the consistency of drinkable yogurt, so for thicker, creamier yogurt, I strain it after it's been cultivating for about 15 hours.

    Also, so need for heating pads or special equipment. Just put it into the cylindrical container, then put it in an oven pre-heated to 110 degrees. It comes out perfectly fine - and it's convenient.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network

© 2012 Television Food Network G.P. All rights reserved.