Yoghurt (with Variations)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 ¼ cups low fat milk (you can of course use whole, I only had 1% and it was fine)1 tbsp buttermilk powder (optional, adds a bit of tang)¼ cup skim milk powder (optional, but good to thicken yoghurt and add nutrition)¼ cup plain Balkan or Greek yoghurt (with active cultures, no gelatin), ideally full-fat
Place a large heavy pot on the stove (leave burner off) and place two ice cubes on the bottom. Move the ice around to cover the entire bottom of the pot, allowing them to melt completely before continuing.
When the ice is melted, add the milk, buttermilk powder and skim milk powder if using.
Turn the burner to medium heat and cook until the mixture reaches 180F, stirring regularly with a wooden (not metal) spoon.
Turn off the heat and cool, stirring occasionally, to 110F.
Meanwhile, place the yoghurt in a small jug. When the milk has come down to 110F, stir 1 cup of the warm milk into the jug with the yoghurt until smooth, then add to the pot with the remaining milk, whisking well.
Carefully ladle into a pint-size mason jar and a ½ cup mason jar, screwing on the lids.
Wrap jars in a towel and place in an insulated cooler with a heating pack set to the lowest setting (I heated up a Magic Bag and used that). Set aside and do not move for 8 hours, up to 12 for a tangier yoghurt.
Refrigerate 2-4 hours before serving - make sure to set aside the small jar for the next batch.
Serving Size: Makes 3 cups, 4 (¾ cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
When the ice is melted, add the milk, buttermilk powder and skim milk powder if using.
Turn the burner to medium heat and cook until the mixture reaches 180F, stirring regularly with a wooden (not metal) spoon.
Turn off the heat and cool, stirring occasionally, to 110F.
Meanwhile, place the yoghurt in a small jug. When the milk has come down to 110F, stir 1 cup of the warm milk into the jug with the yoghurt until smooth, then add to the pot with the remaining milk, whisking well.
Carefully ladle into a pint-size mason jar and a ½ cup mason jar, screwing on the lids.
Wrap jars in a towel and place in an insulated cooler with a heating pack set to the lowest setting (I heated up a Magic Bag and used that). Set aside and do not move for 8 hours, up to 12 for a tangier yoghurt.
Refrigerate 2-4 hours before serving - make sure to set aside the small jar for the next batch.
Serving Size: Makes 3 cups, 4 (¾ cup) servings
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 102.8
- Total Fat: 2.3 g
- Cholesterol: 11.9 mg
- Sodium: 110.4 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 0.0 g
- Protein: 8.3 g
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