Archive for Homemade Yogurt

Recipes Using Yogurt

Ranch Dressing (made with yogurt)
1-cup plain yogurt
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
Combine all ingredients in a container with a lid and refrigerate.
This recipe can be doubled, tripled ect. for the amount you need.

Ranch Dressing Dip
1-cup plain yogurt
1-cup mayonnaise or Salad dressing
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
Combine all ingredients in a container with a lid and refrigerate.
This recipe can be doubled, tripled ect. for the amount you need.
This is great for chips or veggies.  I added a little diced green onion to the top to make it look pretty.

Spicy Ranch Dressing
1-cup Plain yogurt
1-tsp. Onion powder
¼ – tsp. Garlic
¼ – tsp. Oregano
¼ – tsp. Parsley
¼ – tsp. Salt
¼ – tsp. Paprika
¼ – tsp. Cayenne pepper
¼ – tsp. Black Pepper
Combine all ingredients in a container with a lid and refrigerate. Add more Cayenne or chopped hot peppers if you like it spicier.
This recipe can be doubled, tripled ect. for the amount you need.

Thousand Island Dressing
1-cup Plain yogurt
1-Tbsp. Sweet pickle relish (minced)
1-1/2 tbsp. Ketchup
1-Tbsp Parsley
½ tsp. Onion powder
½ tsp. Sugar
¼ – tsp. Worcestershire Sauce
1-Tbsp. Lemon juice
1- hard-boiled egg
Combine all ingredients in a container except egg and mix well. Stir in the egg. Cover container and refrigerate.  This recipe can be doubled, tripled ect. for the amount you need.

Creamy Garlic Dressing

1/2 cup yogurt
1/2 cup  mayo or salad dressing
2 crushed garlic cloves
1/2 tsp mustard powder
1/2 tsp vinegar
1/2 tsp olive oil
1/2 tsp lemon juice
1/2 tsp steak sauce
salt and pepper to taste

Combine all ingredients in a container with a lid and refrigerate.

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Lets Make Homemade Yogurt in a Crockpot

Homemade Yogurt This recipe uses a 2-quart crock-pot.

The time is every important for each step!!!! This is so easy!

Turn your crock-pot to low and pour in 1/2 gallon of milk. (8 cups) (I used non fat powdered milk, you mix 1/3 cup powdered milk with each 1 cup of water to = the 8 cups)

 Heat on low for 2 hours and 30 minutes.

Once 2 hours and 30 minutes have elapsed turn your crock-pot off and unplug it. Let the milk cool in the crock-pot with the lid on for 3 hours. (Do not remove the lid)

After 3 hours remove 1-2 cups of the warmed milk and place in a bowl. To that add 1/2 cup of yogurt with live active cultures and mix very well. (I used a 1/2-cup Dannon plain yogurt)

Pour the yogurt-milk mixture back into the milk and whisk thoroughly.

(I also whisked in about 2 tablespoons or 1 packet of Knox unflavored Gelatin (jell-o) to make it creamier.)

I plan to try using flavored Gelatin (Jell-O) soon and I will let you know how it turns out.)

Place the cover back on the crock and wrap the entire crock-pot in a thick bath towel or two. (I placed the crock-pot wrapped in 2 towels in the oven so the warmth would stay the same.)

Let it culture overnight, 8-12 hours.

In the morning stir yogurt (if desired) and store in glass quart jars or a container of your choice. (I did not stir it I just spooned it into quart jars.)

For optimum texture, refrigerate for at least 8 hours before using.

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