Photo: Homemade Yogurt With Apple Compote Recipe
Ingredients
- 4 cups whole milk
- 1/4 cup nonfat dry milk
- 1/4 cup maple syrup (optional)
- 1/4 cup plain yogurt with active cultures
For the Apple Compote:
- Combine 6 cups diced peeled Granny Smith apples, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt and 1/4 cup water in a skillet over medium heat. Simmer until soft, stirring, about 30 minutes.
Directions
Heat the milk in a large saucepan over medium-low heat until a thermometer registers 185 degrees F. (The milk should be steaming but not boiling.) Turn off the heat and slowly whisk in the dry milk. Whisk in the maple syrup, if using. Let the milk mixture cool to 110 degrees F, 20 to 30 minutes. Whisk in the plain yogurt.
Pour the milk mixture into a large jar or glass bowl. Cover with a kitchen towel or plastic wrap vented with a few holes. Set aside in a warm place (90 degrees F to 105 degrees F), such as near a heater or in a cooler with a thermos filled with hot water, 12 to 18 hours. (The longer it sits, the thicker and tangier the yogurt will be.)
Transfer the yogurt to the refrigerator; chill at least 8 hours. Stir before serving.
SERVES: 6
Calories: 252
Total Fat: 6 grams
Saturated Fat: 3 grams
Protein: 7 grams
Total carbohydrates: 45 grams
Sugar: 39 grams
Fiber: 2 grams
Cholesterol: 18 milligrams
Sodium: 139 milligrams
Photograph by James Baigrie
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By kitegirl91007_9...
west covina, CA
on October 04, 2011
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So easy and so delicious! My kids and I ate the compote just like that after cooling. Next time I will use it to make this recipe!
By nateandlori
grand junciton, CO
on September 22, 2011
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My son loves this yogurt. I have made it twice already. I did not add the maple syrup (personal preference, I used honey instead. It does take awhile to prepare, but we think it is worth it!
By moopseemort
Fort Collins, CO
on September 20, 2011
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First of all,work with very clean utensils -- I put the whisk into boiling water before putting in the yogurt starter.I add the powdered milk into the fresh milk right at the beginning for sterility.The milk mix must be down to 100-110 F after the heat up stage or you kill the good live cultures. Again, sterile.Dannon is a good name, for example.Make sure it is plain.The more fat in your milk, the thicker and more typical of a texture you will get. You will see things like pectin, guar gum, etc added to many yogurts on the market to thicken them up. I pour the milk mixture into sterile quart jars (introduce no nasties, put on sterile lid barely, put in a cooler with 3/4 quarts of super hot water. Close it up;done in 8 hours tops. It doesn't need to chill 8 hours.Just a couple or so should be perfect.Make it plain; add all that you like.You can also buy yogurt makers of all kinds.You still need to prep the milk no matter what.Straining out the whey gives you pretty much Greek Yogurt.
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