Chocolate Yogurt Recipe

Yogurt is a known super food because of the nutrients cramming its content. Produced plain or flavored in both eatable and drinkable forms, served frozen or straight from the pack, it is the number one choice of wellness-minded foodies.

The body’s digestive tract is a hot hub for bacteria and probiotic-rich foods like yogurt create a good balance between all thriving bacteria living in your gut. This balance in turn makes for better digestion. In addition, the probiotics present in yogurt lends a hand in making your body absorb and take in more of the nutrients it needs.

Yogurt is also packed with calcium and protein, elements needed in order to develop stronger bodies. Protein and the right amount of natural carbs and sugars make dairy products like yogurt into a healthy, filling snack. According to studies and tests, this particular food item made individuals who took it feel fuller a lot longer as compared with other calorie-packed snacks.

It is basically one of the easiest, fuss-free foods that can be made at home. It takes some time but the procedures only takes few steps to accomplish. Here is a recipe for chocolate yogurt that you can do right in your kitchen.

Equipment

Ingredients

  • 1 quart of whole milk
  • 1/4 to 1/3 cup of chocolate syrup
  • 1/3 cup of instant powdered milk
  • 1 tablespoon of plain yogurt

Procedure

  1. Heat the 1 quart of milk and stir the chocolate syrup in.
  2. Once the milk and chocolate mixture are blended well, add in the instant powdered milk, letting it rehydrate. Once the powdered milk is dissolved, cool the mixture down up to 110 degrees Fahrenheit.
  3. Add the plain yogurt.
  4. Once the mixture has combined well, pour it in the container and place it inside the yogurt maker.
  5. Follow the time guidelines on the yogurt maker’s instructions. Leave the mixture to ferment for several hours and refrigerate immediately after fermentation.

Tips

  • chocolate yogurt fruit dipThe yogurt that you make will last for a good 8 to 10 days as long as you keep it in the fridge. However, if you are in doubt, use the milk’s expiration date as a guide. The yogurt that you will make is technically unprocessed thus it does not have any sort of preservatives to help lengthen its shelf life.
  • If the product that you made has a grainy texture, chances are the milk was overheated. The kitchen thermometer will help curb this issue so always check the temperature while scalding the milk.
  • You can also add in fresher flavors to the product by mixing fruits, preserves, chocolate syrup or shavings, honey or any kind of flavoring right before you serve the yogurt.
  • When it comes to the taste of yogurt, its tartness or tanginess can be regulated by the kind of bacteria provided, the quantity of culture added in the mix and the length of its fermentation.
  • Try to make other variations with chocolate yogurt: chocolate yogurt cake, chocolate frozen yogurt, chocolate yogurt muffins or chocolate yogurt pudding!

Your very own chocolate yogurt may just be the best tasting you’ve ever had. After all, it is made with fresh ingredients – and love.

Check out our many other yogurt recipes, reviews of yogurt makers and ice cream makers!

https://www.youtube.com/watch?v=QFnSrl7PSRg

Homemade Yogurt: Making Greek Yogurt At Home

You can always buy Greek yogurt in a store. However, there’s something awesome about making it right at home. Learning how to make Greek yogurt is easier than most people think, too.

After you make homemade yogurt, there’s an extra step. Of course, you can always eat the yogurt as-is and after it cools. But, the extra step is what turns your regular homemade yogurt into tasty Greek yogurt.

Making Homemade Greek Yogurt ~ Greek Yogurt

Greek or ‘Greek-style yogurt’ is a type of strained yogurt. Strained yogurt is yogurt that has been strained of its whey content after the culturing process. The straining gets rid of the whey, leaving behind a thicker yogurt that’s said to have a consistency between ‘unstained yogurt and soft cheese.’

Although traditional strained yogurt is typically made from sheep’s milk, it’s commonly made from cow’s milk, especially for the Greek-style yogurt you can find in stores today.

In fact, most Greek yogurt is made from cow’s milk nowadays, particularly if you’re going to buy it in stores or make it at home.

Greek yogurt with a yogurt maker

Dash Greek yogurt makerThe following recipe we’re about to show you use whole milk, as its fat content is perfect for making a thick Greek-style yogurt. Although you can use skim or low fat milk, they produce thinner yogurts that will need thickening before you strain.

The homemade Greek yogurt recipe can be made with your normal kitchen utensils but also quite easily transformed to use with a yogurt maker. A yogurt maker machine will take all the problems and timing issues out of your hands. Put in the ingredients and set the timer and you’ll have fresh Greek yogurt whenever you want!

Greek yogurt walnuts honey

Making Homemade Greek Yogurt ~ The Process

In our last article, we showed you how to make homemade yogurt with just a few ingredients and supplies. This time, we’re going to show you how to make Greek yogurt in the same way, with just one more step.

Once again, make sure your equipment is sterilized before you start. You can do that by pouring boiling water into each of the containers you plan to use for storing your yogurt. After you pour in the hot water, wait about 5 minutes and then pour out the water to let the containers dry.

You’ll also need cheesecloth and some twine for the straining process. While you can use other types of thin cloth, cheesecloth will help you produce a ‘thicker’ and more consistent yogurt.

  • Boil your milk to 180 degrees. The candy thermometer should be used to take the temperature while the milk heats. Once it reaches that temperature, take the pan off the heat, while keeping the thermometer in the pan.
  • Wait a while for the temperature to drop to 115 degrees. After that, mix in your yogurt or yogurt starter (you can temper this with milk by mixing it with 2 cups of milk before using it) until it’s completely mixed in the milk. Pour the mixture inside your sterile pot or container where the yogurt will culture.
  • Put a lid or some plastic wrap over the pot or container containing the mixture. Store the mixture in a warm place for about 10 to 12 hours. If you need to, keep the yogurt warm by wrapping the towel around the pot or container. If you want a tangier yogurt, keep the yogurt stored for an additional 3 to 5 hours.
  • Refrigerate once it’s finished culturing. Let the yogurt cool for least 3 to 4 hours before eating.

Here’s where the directions get different or, rather, here’s the extra step we were talking about: the straining process.

  • Get a big bowl ready by lining it with cheesecloth. When you’re done, dump about 2 cups of your yogurt into the center of the cloth.
  • Bring together the corners of your cheesecloth. Lift the yogurt out of the bowl, holding the corners, and twist to start draining the whey liquid.
  • Keep squeezing to get all of the whey out. Once most of the whey has drained, tie off the part that you’re holding with your twine.
  • Now, get out a strainer or colander, put it into the large bowl and sit your partially strained yogurt inside. The yogurt will continue draining for a few hours.
  • Sit the yogurt bowl inside your refrigerator, as it drains, for about 2 to 3 hours. After that, take out the bowl and remove the yogurt (still in the cheesecloth). Hold it over the sink and gently squeeze out as much whey liquid as you can.
  • Once you’re done, return the yogurt to the strainer and prepare another clean and sterile bowl, preferably one big enough to store the yogurt (make sure it has a lid, too). Remove the twine, open the cloth and (with a spoon or spatula) scoop and scrape the yogurt into a bowl. Your end result should be as thick as sour cream.

YogurtMaking Homemade Greek Yogurt: Closing Thoughts

As you can see, Greek-style yogurt is just as easy to make at home as ‘regular’ yogurt. Although you do have to strain the yogurt for a few more hours, the end result is well worth the effort. Greek yogurt is a healthy snack since it’s low fat and you can easily combine it with fresh fruits. Thanks for reading about how to make Greek yogurt!

Homemade Yogurt

It’s easy enough to head to a store and buy yogurt. After all, there’s a wide selection of yogurt in the dairy isle that’s difficult to ignore. But, you can actually make your own yogurt right at home. Even though it sounds difficult, it’s actually pretty easy—let’s take a look at it.

Making Yogurt at Home ~ Getting Started

Making yogurt at home is pretty easy. Okay, it requires some preparation, but once you’re done, it’s a sure process. You need equipment, supplies and enough space to keep your cultured yogurt steady in the fridge.

Getting started merely involves getting together your supplies and equipment. You actually don’t need complicated equipment, either.

Euro Cuisine Automatic YMX650Should you use a yogurt maker?

While many people readily make yogurt using pots, bowls and other supplies, others invest in what’s known as a yogurt maker.

Yogurt makers are small appliances that are designed to make yogurt. They’re especially noted for controlling the temperature needed to ensure the milk-yogurt culture mixture cultures properly and changes into thick yogurt.

You don’t exactly need a yogurt machine to make yogurt, but most people might find it easier to use one. That especially goes for people who plan on making fresh yogurt on a daily basis.

Most yogurt makers have a timer so you can schedule the start and have fresh yogurt every morning for breakfast!

Here, we’re going to look at a yogurt recipe that doesn’t necessarily use a yogurt machine. However, it can easily be adapted to fit one.

Making Homemade Yogurt ~ The Ingredients

Yogurt takes a few hours – about five – to incubate before it’s ready to eat. That’s why many people make this recipe before letting the mixture incubate overnight. Of course, before we get deeper into the process, let’s look at we need to make yogurt.

1 Quart Of Milk – Whole Milk

Whole milk is considered better to use for a thicker ‘standard’ yogurt, especially if you prefer a thicker yogurt. You can also use skim milk or low-fat milk, however they produce a thinner yogurt as a result. Thickeners like powdered dry milk can be used to thicken thinner yogurts. If you want to make dairy free yogurt, you should get coconut or soy milk for instance.

Yogourmet Freeze Dried Yogurt Starter3 Tablespoons Plain Yogurt With Active Cultures Or A Powdered Yogurt Starter

If you can’t find a powdered yogurt starter, it’s easier to get yogurt with an active culture. These yogurts are usually tagged with such information, usually as healthy probiotics yogurt, so they’re not hard to find.

Flavorings – Any Kind

Once the yogurt is done, you’re welcome to add any flavorings that you like. The most popular include fruits (canned, fresh, frozen, cooked, etc), jam, honey, chocolate and caramel for sweeter yogurt. The yogurt can also be used in savory dishes in many ways, such as a marinade or sauce. It’s even a great substitute for fats in baking.

Making Homemade Yogurt ~ The Instructions

To make homemade yogurt without a yogurt machine, you’ll need:

  • Bowls, preferably a large bowl or pot for culturing the yogurt and several small ones to store the yogurt after culturing.
  • Small containers or jars, for storing the yogurt after culturing if bowls aren’t an option.
  • Candy thermometer, for keeping track of the temperature.
  • Saucepan, preferably one with a heavy bottom for scaling the milk.
  • Towel, for wrapping around the bowl or pot where the yogurt will incubate while culturing, to keep it warm or at the right temperature.

Before you start, sterilize your equipment by pouring boiling water into each of the containers you plan to use for your yogurt. Wait 5 minutes, pour out the water and let the containers dry.

  1. Start by boiling your milk to 180 degrees. Use the thermometer to take the temperature as the milk heats. Once it reaches the right temperature, remove the pan from heat, keeping the thermometer in the pan.
  1. Wait for the temperature to drop to 115 degrees. As soon as it cools to that temperature, mix in the yogurt or the yogurt starter (tempered with milk) until it’s completely incorporated in the milk. Once that’s done, pour the mixture inside the sterile pot or container where the yogurt will culture.
  1. Cover the pot or container containing the mixture with a lid or plastic wrap. Keep the mixture stored in a warm place for about 10 to 12 hours. To keep the yogurt warm in a cooler place, wrap the towel around the pot or container to keep it warm. If you want a tangier yogurt, keep the yogurt stored for an additional 3 to 5 hours.
  1. Check the yogurt and refrigerate once it’s finished culturing. Let it cool for at least 3 to 4 hours before eating.

Making Homemade Yogurt: Closing Thoughts

As you can see, making homemade yogurt is not that difficult than what most people think. A yogurt maker will take all the effort out of your hands and will make your life a bit easier of course. Although there are some supplies that you do need to go out and get, everything used in this recipe can be purchased right at a department or grocery store.

This is the basic homemade yogurt recipe. If you want to make Greek yogurt, you can follow a few extra steps. It’s easy and also very tasty to eat!

 

Thanks for reading.

Yogurt and fruit in bowl