Are you looking for a recipe for the plain yogurt or ideas of things to add for flavorings?

Deanna

Plain yogurt please and if you have them, flavorings as well

Source: "YOGURT COOKERY" - by Sophie Kay

Half-and-Half Yogurt
(great for malts, shkes and other beverages)

2 c. whole milk
2 c. half-and-half
3 T. plain yogurt, room temperature

Rinse a 2-quart saucepan with water. Pour in milk and half-and-half. Mix well. Attach thermometer and heat milk over low heat to 190 to 210°F (90°-99°C). Remove from heat and cool to 110°F (43°C). Remove protein film from top of milk. In a small bowl, stir yogurt until creamy. Mix about 1/3 c. warm milk mixture into yogurt. Blend until smooth. Stir yogurt-milk mixture into remaining milk. Mix well. Pour into a 1-1/2-quart container or individual containers. Cover. Incubate 3-4 hours at a constant temperature of about 110°F (43°C). Do not disturb during incubation. After 3 hours, remove cover and gently shake mixture to see if it is firm. If not firm, let stand one more hour and check again. Refrigerate as soon as yogurt begins to set. Chill at least 6 hours before serving. Makes about 1 quart.
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EVAPORATED MILK YOGURT

1-quart 2% low-fat or whole milk
1 (13-oz.) can low-fat or regular evaporated milk
1/4 c. plain yogurt, room temperature
(Follow instructions above.)

Variation: Substitute 3 c. water for 1 quart 2% low-fat or whole milk and use 2 (13-oz.) cans evaporated milk instead of 1 can.
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YOGURT WITH CORNSTARCH
(cornstarch makes yogurt smoother and creamier.)

1-qt. 2% or skim milk
1/3 c. instant nonfat dry milk powder
1 T. cornstarch
2 T. cold water
3 T. plain yogurt, room temperature

Pour 1 cup of low-fat or skim milk in a small bowl. Add dry milk. Stir until dissolved. Rinse a 2-quart saucepan with water. Pour in remaining 3 cups milk and dissolved dry milk. Mix well. Attach thermometer and heat milk over low heat to 200°F (93°C). Dissolve cornstarch in cold water. Stir into milk. Mix well. Heat milk-cornstarch mixture over low heat to 210°F (99°C).. Remove from heat and cool to 110°F (43°C). Remove protein film from top of milk. In a small bowl, stir yogurt until creamy. Mix about 1/3 c. warm milk mixture into yogurt. Blend until smooth. Stir yogurt-milk mixture into remaining milk. Mix well. Pour into a 1-1/2-quart container or individual containers. Cover. Incubate 3-4 hours at a constant temperature of about 110°F (43°C). Do not disturb during incubation. After 3 hours, remove cover and gently shake mixture to see if it is firm. If not firm, let stand 1 more hour and check again. Refrigerate as soon as yogurt begins to set. Chill at least 6 hours before serving. Makes 1 quart.
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SWEET VANILLA YOGURT

3 c. warm water (120°F, 50°C)
1 c. instant nonfat dry milk
1/2 c. sweetened condensed milk
1/4 c. plain yogurt, room temperature
1/2 t. vanilla extract

In small bowl, place warm water, dry milk, sweetened condensed milk and yogurt. Mix with electric mixer on low speed until blended. Pour into a 1-1/2-quart container or individual containers. Cover. Incubate 3-4 hours at a constant temperature of about 110°F (43°C). Do not disturb during incubation. After 3 hours, remove cover and gently shake mixture to see if it is firm. If not, let stand 1 more hour and check again. Refrigerate as soon as yogurt begins to set. Chill at least 6 hours before serving. Makes about 1 quart. (Note: you cannot save the sweetened yogurt to use as a starter for your next batch.)

Thank you grainlady. I will try each one and let you know which ones the family prefers although I am thinking the last will be the most preferred due to all the sugar LOL. The prime reason for making my own is because my kids inhale the stuff and dh thinks storebought yogurt has too much sugar and costs the earth.

Oooh, I am going to try some of these, too! Thanks for posting this L2C46!

Linda