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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 77.2
  • Total Fat: 0.3 g
  • Cholesterol: 3.1 mg
  • Sodium: 74.8 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Yogurt, Homemade, Vanilla calories by ingredient
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Yogurt, Homemade, Vanilla

Submitted by: TOISGEAL

Introduction

Serving size 1/2 cup, 77.2 calories

A bulk recipe that is always in my refrigerator. Can be eaten plain or with fruit added. Makes great fruit shakes in the blender but I top mine with 1/4 cup of thick oats and have it for breakfast.
Serving size 1/2 cup, 77.2 calories

A bulk recipe that is always in my refrigerator. Can be eaten plain or with fruit added. Makes great fruit shakes in the blender but I top mine with 1/4 cup of thick oats and have it for breakfast.

Number of Servings: 40

Ingredients

    1 gal milk
    5 cups non-fat powdered milk
    1 cup sugar
    3 Tbs vanilla extract

    fat-free cooking spray (optional)

Directions

Serving size 1/2 cup, Makes 40 servings

Spray a heavy bottom pan with cooking spray, and clip a cooking thermometer to the side of the pan. Over medium heat; add milk, powdered milk, sugar, and vanilla extract, stirring often so not to burn the bottom of the pan. Heat milk mixture to 180 degrees. Remove from heat and allow to cool to 125 degrees. Warm the oven to its lowest temperature. With milk mixture at or slightly below 125 degrees add in yogurt and stir gently (starter can be from the last batch of yogurt or new starter which is any yogurt with active cultures.) Turn off oven. (Turn off the oven before it is fully preheated, a warm oven is all that is needed.) Place the pan and thermometer with the yogurt mixture in the oven and prop open door as needed to maintain the mixture between 125 degrees and 100 degrees. In my oven if I place the light on and set the pan near the light I can close the oven door after the initial warming of the oven. If you have to re-warm the oven, remove the pan of yogurt until the oven is warm and then replace the yogurt pan again. Allow yogurt to set as undisturbed as possible for about 5 hours. Remove yogurt and place in containers and store in the refrigerator. Yogurt will thicken more as it cools.
Stores in refrigerator for 2 weeks, if it last that long.
Note: adjusting the hours the yogurt incubates at warm temperatures will affect the flavor. Shorter durations are sweeter longer is stronger. Most of the time I start yogurt before bed and place in the oven until I wake-up, which can be 6 hours or so.


Number of Servings: 40

Recipe submitted by SparkPeople user TOISGEAL.






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