NON FAT PLAIN YOGURT
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 100.2
- Total Fat: 0.6 g
- Cholesterol: 5.2 mg
- Sodium: 119.7 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 0.0 g
- Protein: 8.0 g
View full nutritional breakdown of NON FAT PLAIN YOGURT calories by ingredient
Introduction
CREAMY AND SMOOTH, REFRESHING CREAMY AND SMOOTH, REFRESHINGNumber of Servings: 6
Ingredients
-
5 c NON FAT MILK
1 TBS HONEY
2 TBS VANILLA
2 TBS LIVE YOGURT CULTURE ( for the first time to get the culture, use store bought is yogurt with live culture. Every time after that you can simply use it from your batch. Just make sure you always save enough for your next batch.)
Directions
Slowly heat milk up to 180%
Stir frequently to stop scalding.
Let cool some and add honey and vanilla.
Set aside to cool to between 115 and 108 degrees.
(temprature is very important as to not kill the culture. Use a thermometer)
As the milk is warming, take a pick nick cooler and place a 2 one gallon containers of hot water inside and close the lid. (this will heat up the cooler and be a great place for the yogurt culture to grow.)
When the milk is cooled to 115 and 108 degrees pour milk into warm containers. Immidiately place on lids and place the milk in warm pick nick cooler. Dont be slow in this step. If the milk cools too much, it will not set. (I always refill one gallon jug with hot water and replace it in the cooler.)
let it set for 4-6 hours (or over night) undesterbed in the cooler. Do not peek- do not bump or it will not set up.
When time is done, place them in frig. Enjoy!
ALWAYS SAVE ABOUT 2 TBS OR MORE FOR THE NEXT BATCH TO USE AS CULTURE.
Number of Servings: 6
Recipe submitted by SparkPeople user SPRINGBEAR.
Stir frequently to stop scalding.
Let cool some and add honey and vanilla.
Set aside to cool to between 115 and 108 degrees.
(temprature is very important as to not kill the culture. Use a thermometer)
As the milk is warming, take a pick nick cooler and place a 2 one gallon containers of hot water inside and close the lid. (this will heat up the cooler and be a great place for the yogurt culture to grow.)
When the milk is cooled to 115 and 108 degrees pour milk into warm containers. Immidiately place on lids and place the milk in warm pick nick cooler. Dont be slow in this step. If the milk cools too much, it will not set. (I always refill one gallon jug with hot water and replace it in the cooler.)
let it set for 4-6 hours (or over night) undesterbed in the cooler. Do not peek- do not bump or it will not set up.
When time is done, place them in frig. Enjoy!
ALWAYS SAVE ABOUT 2 TBS OR MORE FOR THE NEXT BATCH TO USE AS CULTURE.
Number of Servings: 6
Recipe submitted by SparkPeople user SPRINGBEAR.