Homemade Lowfat Yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
1 gallon 1% milk (do NOT buy ultra pasteurized milk, it won't work!)1 cup plain kefir, or your favorite yogurt (look for one with a lot of different cultures
Make sure all your equipment is very clean, use either a wooden or a stainless steel spoon. Heat the milk in a heavy bottomed pan until it reaches 180º. Keep it at 180º for about 20 minutes (this will make your yogurt thicker). Let it cool to between 100º and 110º (about 1 hour), and then mix in the kefir with the milk.
Pour the mixture into glass jars, wrap them in kitchen towels to insulate them, and incubate the yogurt in the oven overnight for about 10 hours. In the morning, refrigerate your yogurt! For thicker yogurt strain the finished product over a sieve through cheesecloth for a few hours.
Serving Size: Makes about 17 one cup servings
Number of Servings: 17
Recipe submitted by SparkPeople user FILLEINGREEN.
Pour the mixture into glass jars, wrap them in kitchen towels to insulate them, and incubate the yogurt in the oven overnight for about 10 hours. In the morning, refrigerate your yogurt! For thicker yogurt strain the finished product over a sieve through cheesecloth for a few hours.
Serving Size: Makes about 17 one cup servings
Number of Servings: 17
Recipe submitted by SparkPeople user FILLEINGREEN.
Nutritional Info Amount Per Serving
- Calories: 102.5
- Total Fat: 2.4 g
- Cholesterol: 11.9 mg
- Sodium: 108.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.2 g
- Protein: 8.4 g
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