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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 79.4
  • Total Fat: 4.0 g
  • Cholesterol: 10.0 mg
  • Sodium: 65.8 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.8 g

View full nutritional breakdown of HomeMade Yogurt calories by ingredient
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HomeMade Yogurt

Submitted by: MKITA73

Introduction

This is good, fresh and creamy This is good, fresh and creamy
Number of Servings: 16

Ingredients

    --8 cups (half-gallon) of 2% milk-
    --1/2 cup Greek yogurt (strained)
    --frozen/fresh fruit/vanilla/sweetners/honey for flavoring (optional)
    --thick bath towels
    --Cooler
    --4 quart pot
    --Mason Jars
    --Thermometer

Directions

1. Heat milk to 185 degrees, stirring constantly. Use a candy thermometer to measure temperature.

2. Remove milk from heat; let cool to 115 degrees. This takes about 1 to 2 hours, depending on the temperature of the rest of the house.

3. Remove 2 cups of warm milk and mix with 1/2 cup of yogurt and add mixture back to pot and stir thoroughly

3. Pour Warm mix in Mason Jars (2-4 quarts in size).. I have the ones with the glass list that snaps in place with this metal contraption from IKEA for about 3 bucks

4. Place Jars in cooler and cover with towels.

5. Go to bed, or let it sit (incubate) for 8 hours.

6. In the morning, the yogurt will have thickened

NOTE: For thicker creamier yogurt, strain yogurt. Lay colander into large bowl and line colander with coffee filters or paper towels and pour yogurt in. Place it into the refrigerator and let it strain for about 2-3 hours. The longer you leave it the thicker it will be.

Surprising uses of WHEY: http://faithfulprovisions.com/2010/03/31/whey-cool-uses-for-whey/

7. After incubated, Chill in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.
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8. (OPTIONAL 1) Blend in batches with your favorite fruit.
9. OPTIONAL 2) Vanilla and 1 pkt of splenda or sugar or honey to sweeten
10. (OPTIONAL 3) make several different batches to suit your tastes.
Serving size: 1/2 cup

Number of Servings: 16

Recipe submitted by SparkPeople user MKITA73.






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