Chef Jason Morse of 5280 Culinary, LLC provided us this recipe for homemade yogurt. There is also a video demonstration at the bottom of this page. You can choose how tart you like your yogurt, how to sweeten it and whether to enjoy it in a parfait, on top of pancakes or as a substitute for sour cream on chili!
Makes 4 cups of yogurt
20 minutes prep
5 minutes cooking
Ready in 5-8 hours
1 quart whole milk
¼ cup plain greek yogurt OR 5-gram packet yogurt starter powder
Heat milk in a thick-walled saucepan to 180 degrees
Turn off heat and cool milk to 120/112 degrees – add starter (either yogurt or yogurt starter powder)
Preheat incubator to 115 degrees (see note below) or use a Sous Vide circulator in a water bath set to 115 degrees
Incubate for a minimum 5 hours, or longer for more tart yogurt
Once incubated for desired time, remove from the incubator container
Chill the yogurt overnight to completely set the yogurt
For Greek yogurt, strain through cheesecloth overnight, covered
Sweeten as needed with honey or sugar
Shelf life is 3 days in the refrigerator
You can incubate in a thermos, Crockpot or warm oven as long as the temperature stays at 115 degrees. You can do anywhere from 5-12 hours depending on your taste preference.
1 Honeycrisp apple (or apple of your choosing), chopped into small pieces
Preheat oven to 350 degrees Fahrenheit.
Line a 12 cup muffin tin with muffin wrappers or spray with cooking spray. Set aside.
In a large bowl, combine flour, oats, flaxseed meal, baking powder, baking soda, cinnamon, and salt. Set aside.
In a medium bowl, combine egg, yogurt, applesauce, brown sugar, vanilla and milk.
Make a well in the dry ingredients and pour in the applesauce mixture. Stir until just combined.
Fold in chopped apples.
Divide batter evenly among the 12 muffin cups, filling each to 3/4 full. Add a sprinkle of oats and/or brown sugar to the top of each muffin if desired.
Bake muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for approximately 10 minutes before transferring to a wire rack to cool completely.
This recipe comes to us from the students at East High School in Pueblo, who was a runner-up in the Dannon Yogurt Recipe Contest in 2016! Each school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated!
Ingredients (makes 2 servings):
1 Cup Dannon Vanilla Yogurt
2 T. of whole grain graham crackers crumbled
½ cup canned apples in water
¼ tsp cinnamon
Dice the apples with a chef’s knife on cutting board. Set aside.
In a small bowl add 1 cup of Dannon Vanilla Yogurt, to the bowl add ½ cup of the diced apples
Add ¼ tsp cinnamon to the bowl
In a zipper bag crush up graham crackers with hands.
This recipe comes to us from the students at Centennial Elementary School in Weld County, who was a runner-up in the Dannon Yogurt Recipe Contest in 2016! Each school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated! Centennial had a “chopped” style cooking contest to pick this recipe to submit – enjoy!
Sprinkle of Cinnamon
7 ½ oz of Dannon Vanilla Yogurt
We started with a mixing bowl with 7 1/2 oz of the vanilla yogurt. Then we decided we would slice the Banana and mix half of it to the yogurt (saving the other half for a topping).
Next we decided we would add 8 of the Maraschino Cherries to the yogurt mixing them in along with a splash of the juice they came in, this gave the dish a nice pink color.
We then began to squeeze in the lime slowly, tasting as we went because we knew if we added too much we would not be able to remove it from the mix.
Once we finished mixing the lime into the mixture we transferred the yogurt to a serving bowl where we topped the dish with our remaining slices of banana and garnished it with a sprinkle of cinnamon.
We believe the other students chose ours because they enjoyed the pink appearance along with the cherry and lime flavors working together to taste like a “Cherry Limeade”
The recipe we created is enough for one 394 calorie serving, but could be adjusted to make more servings for more people to enjoy.
This recipe comes to us from the students at Heath Middle School in Weld County, who was a winner of the Dannon Yogurt Recipe Contest in 2016! Each school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated!
2.5 quarts (10 cups) Dannon Yogurt
2 tablespoon Cinnamon
½ cup Apple Cider dry mix
1 (21oz) can Apple pie filling
1/6 cup Brown Sugar
Serving Size: 10
Individual Serving size: 1 ¼ cup
Grab a large mixing bowl and add 2.5 quarts (10 cups) Dannon Yogurt.
Open your apple pie filling and use a fork to smash large pieces of apple.
Add the 1 can of apple pie filling to the yogurt and mix well.
Add the cinnamon, apple cider dry mix, and brown sugar and mix until all ingredients have been incorporated into the mix evenly.
Grab a spoon and enjoy with your friends and family by the fire!
This recipe comes to us from the students at Central High School in Pueblo, who was a winner of the Dannon Yogurt Recipe Contest in 2016! Each school had to work together to create an original yogurt recipe and was entered to win equipment for their school cafeteria. Thank you to Dannon for sponsoring this great contest and to the schools who participated!
2 tablespoons butter
2 ½ teaspoons minced fresh garlic
¼ cup skim milk
1/3 cup shredded Romano cheese
1/3 cup shredded Parmesan cheese
8 ounces Dannon plain Greek yogurt
16 ounces chicken breast
½ tablespoon extra-virgin olive oil
½ teaspoon paprika
½ cup fresh spinach chopped in ribbons
15 small cherry tomatoes halved (optional topping)
1 cup mozzarella cheese (optional topping)
Salt Pepper to taste
One batch of pizza dough
Step by Step Instructions
In a medium sauce pan melt butter on low heat, stir in 1 ½ teaspoons minced garlic, cook garlic until transparent. Stir in milk and remove from heat
Allow to cool for 3 – 4 minutes
Add yogurt and stir
Add Romano and Parmesan cheese
Mix sauce in food processor until creamy
Cut chicken into large dice cuts
Sauté chicken in extra virgin olive oil over medium heat until reaches 165
Add 1 teaspoon garlic and paprika simmer for 2 minutes.
Add chicken to the Alfredo sauce. Mix well
Salt and pepper to taste
Pizza Assembly Directions
Pre heat oven to 450
Using the prepared pizza dough begin topping your pizza
Spread chicken Alfredo sauce evenly over the entire pizza
Sprinkle pizza with spinach, tomatoes, and mozzarella cheese
Brush crust with a small amount of olive oil
Bake 12 minutes or until crust is done and the top is bubbly
Note: To modify pour sauce over whole wheat noodles, grate fresh Parmesan and sprinkle fresh parsley on top.