Homemade whole milk yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 qt. whole milk1/4 c plain yogurt (necessary for incubation) or you can use leftover homemade yogurt.
Pour milk into heavy saucepan. Heat to 180 degrees over med heat. (I use a candy thermometer to measure this) If you don't have a candy thermometer, heat milk until bubbles form around the edges, but it is not boiling. You should be able to keep your finger in it for 20 seconds. Remove from heat and let cool to 115 degrees. The milk must cool... or it will kill the bacteria in the yogurt. While the milk is cooling, heat your oven to 350 degrees, then turn off. Add a little of the cooled milk to the yogurt in a small bowl and stir until smooth. Add this mixture back to the milk and stir to fully incorporate. Cover the mixture and put it in the oven for at least 8 hours, or overnight. I leave my oven light on because you want the yogurt to stay in a warm place (90 degrees or so) to fully incubate. When it is done you can drain of the whey to make it a thicker yogurt, or squeeze it in cheese cloth and let it drain for a few hours to make yogurt cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user NATBAER.
Number of Servings: 4
Recipe submitted by SparkPeople user NATBAER.
Nutritional Info Amount Per Serving
- Calories: 159.3
- Total Fat: 8.5 g
- Cholesterol: 22.0 mg
- Sodium: 132.0 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.0 g
- Protein: 8.5 g
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