Home made yogurt SCD legal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Milk ( I used 3.5% but any would work. The more fat the creamier and ticker it will be) Plain yogurt - to use as a starter I used Oikos greek plain yogurt as there are no fillers and only 3 ingredients
heat milk to 180 F
Take out 1/4 cup of plain yogurt to use as a starter
allow milk to cool to room temp about 72 - 80 F
take 1/2 cup of the milk and mix this with the 1/4 cup of yogurt and add this back to milk incorperating well
Divide milk evenly into 2 cup mason jars or container of your choice. If using Mason jars you will need 4 jars.
divide milk mixture to jars and place in a slow cooker with setting on warming or low. fill with water till it just reaches the top of the jar and heat water to 110 degrees. cover slow cooker with some heavy towels and than place into a warm oven (i turned my oven on for about 10minutes than turned it off) leave in oven over night. In the morning the temp of the water should not have dropped any lower than 100 this is ideal. than for the remainder of the time place on the counter and plug in the slow cooker. turn slowcooker on every few hours to allow temp to stay between 100 - 110. I keeped min at 102F. after 24 hrs take the jars and place in the fridge this will allow it to thicken even more.. than enjoy
Serving Size: 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SAB2012.
Take out 1/4 cup of plain yogurt to use as a starter
allow milk to cool to room temp about 72 - 80 F
take 1/2 cup of the milk and mix this with the 1/4 cup of yogurt and add this back to milk incorperating well
Divide milk evenly into 2 cup mason jars or container of your choice. If using Mason jars you will need 4 jars.
divide milk mixture to jars and place in a slow cooker with setting on warming or low. fill with water till it just reaches the top of the jar and heat water to 110 degrees. cover slow cooker with some heavy towels and than place into a warm oven (i turned my oven on for about 10minutes than turned it off) leave in oven over night. In the morning the temp of the water should not have dropped any lower than 100 this is ideal. than for the remainder of the time place on the counter and plug in the slow cooker. turn slowcooker on every few hours to allow temp to stay between 100 - 110. I keeped min at 102F. after 24 hrs take the jars and place in the fridge this will allow it to thicken even more.. than enjoy
Serving Size: 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user SAB2012.
Nutritional Info Amount Per Serving
- Calories: 75.6
- Total Fat: 4.1 g
- Cholesterol: 12.7 mg
- Sodium: 50.6 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.0 g
- Protein: 4.1 g
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