Home Made Low Fat Yogurt
IntroductionThe recipe calls for a "Yogurt Maker." Alternate "cooking" instructions using an oven are also given. The recipe calls for a "Yogurt Maker." Alternate "cooking" instructions using an oven are also given.
1 qt milk 1%
1/2 cup nonfat dry milk powder
1/4 cup plain low fat yogurt
1/4 cup should be set aside as a starter for the next batch. If you won't be making yogurt again within the next week, freeze the starter.
I sometimes remove some of the setting mixture at different times, depending on my planned use. I like firm yogurt for eating and as a substitute for sour cream, but use a looser yogurt for making smoothies. (Pint size canning jars in the oven are very convenient for this.)
Using medium setting, heat milk to at least 180 degrees F. (Do not boil the milk.)
Remove milk from heat and allow to cool to between 110 and 120 degrees F.
Thin plain yogurt by stirring in small amounts of the cooled milk until it is the consistency of water.
Add the yogurt to the milk and gently stir.
Pour into yogurt maker and follow the manufacturers instructions.
If not using a yogurt maker, preheat oven to 200 degrees F. Pour mixture into oven proof containers that have covers. (Canning jars work well.) Fill a large baking pan with hot water and place the covered containers in the water. Place the baking pan on the bottom rack in the oven. Turn off the oven. All mixture to set for 4 hours, reheat the oven to it's minimum setting (usually about 170 degrees for gas ovens), then turn off.
Check mixture after 8 hours. Allow it to set longer if desired. The longer the yogurt sets, the firmer and more tart it will be.
Serving Size: Makes about 6 6-oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user JRILEY235.