Homemade Oven Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
8 cups skim milk1 cup nonfat dry milk1 cup ALL NATURAL PLAIN YOGURT (with live active cultures) This is the starter
You will need a candy thermometer
Preheat oven at lowest temp. turn off and turn the oven LIGHT on (this will maintain an oven temp of 110.
Combine the milk & powdered milk together, heat until it reaches a temp. of 170-200 degrees Fahrenheit, I have had luck heating mine in the microwave for 20 minutes. Remove milk from heat and allow to cool to 105-115 degrees Fahrenheit. If necessary skim off milk film. Stir in 8 OZ plain yogurt into a small amount of heated milk until the yogurt is dissolved and you have a smooth mixture. Mix the room temperature milk very well with the smooth mixture. Pour the mixture into a crock, Corning Ware or glass type container. Place mixture in oven without a lid (this will make a thicker yogurt) for 10-12 hours. DO NOT OPEN THE OVEN or JIGGLE the mixture for at least 10 hours. The oven process differs depending on one’s oven, my yogurt is ready at the 10.5-11th hour. Place oven yogurt in refrigerator. Allow the yogurt to cool for at least 3-4 hours BEFORE serving.
Makes: Eighteen 1/2 cup servings
Enjoy!
Number of Servings: 18
Recipe submitted by SparkPeople user NVR2HEALTHY.
Preheat oven at lowest temp. turn off and turn the oven LIGHT on (this will maintain an oven temp of 110.
Combine the milk & powdered milk together, heat until it reaches a temp. of 170-200 degrees Fahrenheit, I have had luck heating mine in the microwave for 20 minutes. Remove milk from heat and allow to cool to 105-115 degrees Fahrenheit. If necessary skim off milk film. Stir in 8 OZ plain yogurt into a small amount of heated milk until the yogurt is dissolved and you have a smooth mixture. Mix the room temperature milk very well with the smooth mixture. Pour the mixture into a crock, Corning Ware or glass type container. Place mixture in oven without a lid (this will make a thicker yogurt) for 10-12 hours. DO NOT OPEN THE OVEN or JIGGLE the mixture for at least 10 hours. The oven process differs depending on one’s oven, my yogurt is ready at the 10.5-11th hour. Place oven yogurt in refrigerator. Allow the yogurt to cool for at least 3-4 hours BEFORE serving.
Makes: Eighteen 1/2 cup servings
Enjoy!
Number of Servings: 18
Recipe submitted by SparkPeople user NVR2HEALTHY.
Nutritional Info Amount Per Serving
- Calories: 60.1
- Total Fat: 0.6 g
- Cholesterol: 4.6 mg
- Sodium: 62.9 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.0 g
- Protein: 5.5 g
Member Reviews
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SALLYASP
I don't use the dry milk in mine and the yogurt still turns out quite thick. I put the yogurt in to pint-size jars right away, before putting them in the oven. I haven't bought commercial yogurt for months this is all we will eat anymore. It's awesome if you add fruit to it as you use it. - 1/25/13