Plain Yogurt

  • Facebook
Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 4 cups whole milk
  • 1 packet yogurt starter culture or 1/2 cup to 1 cup plain yogurt with live active culture

Directions

  1. Heat milk to 180°F. Cool to 110°F.
  2. Add about 1/4 cup of warm milk to yogurt or add starter culture to a small amount of warm milk. Stir mixture into remaining milk.
  3. Pour milk mixture into yogurt container. Cover and place in yogurt maker.
  4. Set yogurt maker for 6 to 10 hours or amount of time specified on starter culture package and press ON.
  5. Use a spoon to check yogurt for desired consistency. If desired consistency has not been reached, extend preparation time by 1 hour.
  6. Remove yogurt, cover with lid, and let cool in refrigerator before eating.
  7. For Greek yogurt, strain yogurt though fine cheesecloth.

Serves: 4-6

TOPPING SUGGESTIONS: 

  • Drizzle with maple syrup and sprinkle with toasted pecans.
  • Top with berries and sprinkle with granola.
    Arrange with sliced bananas, drizzle with warmed peanut butter and sprinkle with chia seeds.
  • Top with sliced kiwi, blueberries, and flax seed.
  • Sprinkle with toasted coconut, shaved chocolate, and sliced almonds.
  • Arrange with sliced strawberries, pineapple chunks and orange segments.
  • Top with chopped apples, crystallized ginger, and drizzle with honey. 

MAKING GREEK YOGURT: 

  • Greek yogurt is made with the same process as regular yogurt. It is thicker than regular yogurt because the liquid or whey has been strained out.
  • Line a colander with fine cheesecloth and let drain until it reaches desired thickness. For very thick yogurt, let drain overnight in refrigerator.
  • The whey has protein and nutrients that can be saved to use in breads, soups, smoothies, and shakes.

MAKING VEGAN YOGURT: 

  • Nondairy yogurt can be made from legume, nut, seed, grain, or coconut milk. Homemade milks culture the best. Purchased milks should contain as few additives as possible.
  • Choose a thickener to add to the yogurt. Without a thickening agent, vegan yogurt will culture but will not set. Follow package instructions as to whether to add before or after heating the milk.
  • Heat the milk to 110°F (43°C). Add vegan starter culture and process according to recipe.
  • Refrigerate to cool. Vegan yogurt will set when chilled.

Recipe Tags

Discover the value of simplicity

What makes Proctor Silex kitchen appliances simply better? Our high-quality, easy-to-use appliances give you exactly what’s essential, every time. No frills, no fuss, no guesswork, no surprises. Just what you need, when you need it.

STAY CONNECTED

Sign up to receive information on new products and special offers.

Sample Product Label
site menu back to top