Yogurt

By carvalhohm

Ingredients

• 8 cups whole or 2% milk
• 1 ⁄2 cup plain yogurt with active cultures*
• Once you start making your own yogurt, you can use some of the previous batch to make the next one. Only do this two or three times before starting with fresh store-bought yogurt because the strain becomes weak after time.

Details

Servings 4
Adapted from kitchenaid.com

Preparation

Step 1

1 Turn KitchenAid® Multi-Cooker to Yogurt setting. Add milk and heat to 185° to 195°F.

2 When milk reaches correct temperature and Multi-Cooker beeps, press button to go to Yogurt/Step 2. Stir with KitchenAid® Stir Tower on low speed until milk is cooled to 113° to 115°F, about 30 minutes. Remove Stir Tower. Stir 1⁄2 cup warm milk into yogurt in small bowl until well blended; gently whisk yogurt mixture into Multi-Cooker.

3 Cover and leave undisturbed 8 hours. Store yogurt in glass jar with tight-fitting lid in refrigerator up to 2 weeks.

Note: There will be some clear liquid (whey) around the firm yogurt. Stir this liquid back into the yogurt, or drain it for thicker yogurt.

Raspberry Cream Parfaits:
1 cup yogurt
2 teaspoons honey
¼ teaspoon vanilla
1 cup raspberry sorbet
2 cups fresh raspberries
1 biscotti or 2 gingersnaps, crumbled

1 Prepare yogurt. Whisk yogurt, honey and vanilla in small bowl until smooth.

2 Spoon 2 tablespoons yogurt mixture into each of four parfait glasses. Top with ¼ cup sorbet, ½ cup raspberries, 2 tablespoons yogurt mixture and cookie crumbs.

Makes 4 servings