hi! pls give a recipe for home-made yogurt. thanks! :)

Simplified Homemade Yogurt

3-3/4 cup warm tap water


1-2/3 cups instant nonfat dry milk

2 to 4 tablespoon store-bought, plain yogurt with active yogurt cultures (read the label to be sure)

In a large, very clean bowl or pitcher, combine the tap water and dry milk powder. Stir it very well, and let it sit a few minutes. Then stir it again. All of the dry milk should be dissolved. Add the store-bought plain yogurt. Stir very well again. Let it sit for a few minutes and stir a final time. This should dissolve the store-bought yogurt all the way.

Carefully pour the mixture into a very clean, quart-sized, wide-mouthed canning jar, or another clean, quart-sized container. Incubate the yogurt in a warm spot for 6 to 8 hours, or until it is set almost as thick as store-bought yogurt. Chill and eat.

Each cook develops her own way of incubating home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I've heard tell about it.

Yogurt can also be cultured from store-bought yogurt which contains "active yogurt cultures" or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.

I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own fresh yogurt as a starter too, but eventually it loses it's power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I've had my best results this way.

When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1 2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.

There are lots of ways to incubate your yogurt. I prefer to do it in my electric oven. I set the stove dial half way between OFF and 200°, or at approximately 100°. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 6 and 8 hours, usually overnight, or while I'm out for the day. I take out the yogurt when it is thick. This method works every time for me. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.

There are many other ways to incubate your yogurt. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight.

hi, I had replied to you in Diet and Nutrition but after seeing this am reposting it here.

We use a lot of yoghurt in our meals, so I make it on a regular basis. Take a tablespoon of store bought yoghurt that has live culture (the label will tell you that). Then boil 2 cups of milk in the microwave (somehow it does not set if not boiled) and let it cool down to lukewarm (similar to using yeast). Add the tblspn of yoghurt, and mix. Here in Canada (not having the warmest weather) I leave the light on in the oven and place the bowl overnight to form nice thick yoghurt. If you make yours during the day a few hours should have it set. In warm temperatures the yoghurt should set without the aid of heat from the oven bulb. Or cover your dish with a thick dish cloth. As soon as it is set, I put it away in the fridge (so it won't get too sour). Then when you use it, always keep one tablespoon aside to make your next batch.

Hope this works for you.