Seorang Mommy yang sedang hamil, tertarik dengan cara membuat yogurt serta ingin sharing Mommies untuk yogurt yang enak dan memberikan delivery service.

'Yo-plait Petit Miam'  adalah salah satu masukan brand yogurt yang mudah diperoleh di supermarket seperti Hero dan Carrefour, dan Ranch Market.

Seorang Mommy memberikan info mengenai resep bikin yoghurt dari susu. Meskipun  tak mempunyai resepnya namun Mommy ini memberitahukan bahwa di Jakarta dulu pernah populer pembuatan  yogurt memakai susu segar yang dicampur 'biang' yoghurt lalu didiamkan beberapa jam pada suhu tertentu. Juga ada yogurt susu kerbau ala Sumatra Barat/Bukit Tinggi.

Kalau resep yoghurt untuk dinikmati, Mommy ini sering membuat yoghurt shake dari plain yoghurt yang dicampur dengan buah-buahan, bisa juga dicampur dengan segala macam jenis 'jam' untuk teman makan roti. Kadang ditaburi coklat 'muisjes' atau irisan coklat batangan. Atau tambahkan one or two scoops of ice cream kalau kebetulan punya es krim vanilla.  Mommy ini juga mencampurkan susu ke dalam yogurt untuk diminum anak-anak. Anak-anaknya semua mulai makan yogurt sejak bayi. Untuk bisa diminum dari botolnya biasanya dicampur dengan air jeruk/tomat perasan, atau jus apel jadi. Meskipun di supermarket sekarang banyak dijual all kinds of mixed yoghurt, Mommy ini lebih suka plain yoghurt yang diolah menurut selera dan -terutama ini- 'mood' kita sendiri. (HI/WRM)

Making Homemade Yogurt
by Crystal Miller - Alamat email ini di proteksi dari spam, Anda butuh JavaScript untuk melihatnya

Yogurt takes a little bit of time to make. Not actual ‘working on it’ time but time for it to sit and culture. Yogurt is a cultured product, much like cheese. It is a very easy and economical to make.

Before you begin there are a few things to make sure you have on hand and a few things to know and understand about the process. Most of what you need you will be able to find in the grocery store.

You need to begin with “starter yogurt”. Starter yogurt is yogurt that has been made with active live cultures; this is the friendly bacteria that will turn your milk into yogurt. You can buy a small container of yogurt at the grocery to use for this purpose. Make sure that the container says “Made with live cultures” or something of this nature. You want to buy plain yogurt, not flavored. Each time you make yogurt you will need some starter. You can use your own starter, but over time it looses its potency and your yogurt will not turn out. So I always begin with store bought yogurt. You can freeze your starter yogurt in ice cube trays so that it is convenient to have on hand.

As far as tools for making yogurt go, you will need a thermometer. A candy thermometer bought from the grocery store will work just fine. You will need a large pot to heat up your milk and then something to incubate your yogurt for about 12 hours. The temperature of the yogurt must stay between 90 and 110 degrees during this incubation time.

There are a variety of ways of maintaining this temperature. If you have a gas stove, putting your yogurt in the stove and leaving the pilot light on may be enough. Make sure you have a thermometer in the oven so you can keep an eye on the temperatures. If you have a stove that you can set at around 100 degrees, this works also. Another method that works is to use a small styrofoam ice chest. While you are making the yogurt fill up the ice chest with hot tap water. Right before you set the jars in the ice chest empty the water, place filled jars in the ice chest, and fill with 110 degree water up to the bottom edge of the lids. Put the cover on and place a blanket over this. After about 4 hours check to make sure the water is still the right temperature (between 90-110 degrees). If the water is cooling down, dump half of it out and replace with 110 degree water and cover again. Check every 1 1/2 hours or so to make sure the water is staying warm. If the temperature of your yogurt gets to high or to low then it will kill the culture. So it is important that during the incubation period that your temperature stays between 90 and 110 degrees.

Here is my easy and tasty homemade yogurt recipe:

Homemade Yogurt
by: Crystal Miller

- 8 cups milk, cow or goat (I raise Nubian goats and use my own goat’s milk most often, but have made lots of yogurt with cow’s milk from the store)
- 1/3 cup powdered milk (this is optional but will make a thicker yogurt)
- 1/4 cup pure maple syrup, optional for sweetened yogurt
- 1/2 cup starter yogurt

Before you begin wash 2 quart-sized canning jars. If you want to use 4 pint-sized jars instead that would be fine too. Have the metal rings and lids ready to cover the jars when you are done.

Pour your milk into a large cooking pot. Heat the milk up to 185 degrees. Allow the milk to cool down to 110 degrees. The cooling can take a long time. If you want to speed the process up fill your sink with cold water and place the pot of hot milk in the water and stir and stir. The temperature drops fairly quickly this way, so make sure to have your thermometer handy to keep checking.

After you reach 110 degrees add the remaining ingredients and stir until everything is dissolved very well. Pour this mixture into your ready and waiting jars. Put the lids on and put them into what ever place you are planning to incubate and culture them. Leave them there for 10 to 12 hours. Try not to disturb the jars to much. When the yogurt is firm it is time to remove them and put them in the refrigerator to get nice and cold. Usually 12 to 24 hours. If you make and incubate the yogurt during the day it can refrigerate overnight and be ready for breakfast the next day.

If you would like flavored yogurt, just add fresh cut up fruit or a little bit of flavored jam when you are serving your yogurt.

Crystal Miller is a mother of 8 children and enjoys her God given role as wife, homemaker and mother! She has a homemaking and country living web site called The Family Homestead and has a free monthly newsletter called Homestead Happenings. You will find sign up information on her website.
 Alternative Method...by Deb

Deb's Homemade Yogurt (oven style)

Makes 1/2 gallon
1/2 gallon milk (I use fat free)
2 cups instant dry milk powder
1 cup sugar or your choice of sweetener
1 Tablespoon good vanilla (I use Mexican)
1 6-8 oz. container yogurt with active cultures (first batch after that save some of your own)
Thermometer
Large, heavy, pot
Electric stove with light or gas stove with non-auto pilot light. Can also use a heating pad/towel/and box to cover)

Place milk in pot and add dry milk powder. Stir well.

Heat milk to 180 degrees, stirring now and then so bottom doesn't burn

Fill sink with ice cold water and place pot insde sink, Add sugar and stir well. Cool down to 110-115 degrees. Add vanilla. Add yogurt and stir well.

Fill containers of your choice and seal. ( I use jelly canning jars) Place on cookie sheet or heat proof tray.

Heat oven to 110-115 and turn off. Turn on oven light.

Place yogurt in oven on upper rack and check oven periodically to make sure it stays between 110-115.

Yogurt will be "done" in 4-6 hours but you can let it incubate for up to 12 depending on how tart you like it and how much beneficial bacteria you wish it to have.

Serve plain or with any kind of fruit. Suggestions: Top with sliced bananas, peach or cherry pie filling, or stir in plain vanilla.

Fresh Yogurt “The Living Elixir of Good Health”
http://www.integrativehealthconsulting.com/educate/recipe/yogurt.html

Step 1: Use one or two large glass jars to measure the amount of milk (1%, 2% or regular) you would like to make into yogurt. Pour the milk into a large saucepan and heat over medium heat stirring frequently.

Step 2: The goal is to heat the milk until it is “hot to the touch” but not boiling. After the milk becomes hot, turn off the heat and let the milk cool for at least twenty minutes so it approaches room temperature.

Step 3: Now pour the milk back into the jar(s) and add several large tablespoons of fresh yogurt, either from what is left from your prior batch or from a health food store variety of plain yogurt.
   
Step 4:  Keep the jars warm (90-120 degrees) for the next 10-12 hours. This is the part of the process which requires some ingenuity. You can put the jars in a sunny window or warming in a pot of water that is on low simmer. You should use a cooking thermometer so that you are sure that the water stays at the correct temperature.
   
Step 5:  After 10-12 hours give the jars a good shake and place them in the refrigerator to cool. Then your yogurt is ready to eat! Try mixing in fresh fruit, granola, or cereal with a little apple juice for sweetening.