Greek Yogurt Made at Home
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 216.3
- Total Fat: 9.4 g
- Cholesterol: 6.3 mg
- Sodium: 193.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 0.0 g
- Protein: 12.5 g
View full nutritional breakdown of Greek Yogurt Made at Home calories by ingredient
Introduction
This homemade yogurt uses a yogurt that contains five live active cultures of probiotics: capital S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacterium, and L. Casei I. This homemade yogurt uses a yogurt that contains five live active cultures of probiotics: capital S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacterium, and L. Casei I.Number of Servings: 12
Ingredients
-
4 -12 oz. cans of evaporated milk
2 cups nonfat evaporated dry milk
3/4 cup yogurt to use as starter (eiher fresh or saved from a previous batch)
4.5 cups boiled water
Directions
1. Prepare 12-1 c. canning jars and lids as when canning & set aside to cool
2. heat 7 cups water in a teapot to boiling & turn off
3. empty 4 cans evap milk into large 3-4 qt. pan, save cans and rinse them with a bit of hot water and save in measuring cup
4. add more hot water from tea kettle to make 4.5 cups and add to milk in pan
5. Dissolve in 2 c. dry milk
6. Heat to 180 degrees (not more) using a thermomenter, stirring so not to burn or scald bottom
7. Pour what is left of hot water into a 9X13" glas baking dish and put into the oven, set over to 200 degrees.
8. When milk is 180, cool in a pan of water until temp. reaches between 100 and 105 degrees F.
9. Scoop a cup of cooled milk into the starter yogurt and mix to smooth, add more milk to yougurt.
10. Finally add the whole starter plus milk to milk in pot and add fill canning jars, keeping stirring the milk so the yogurt started stays dispersed.
11. Turn off oven
12. Place filled jars in oven to set- takes 6-8 hours
13. Keep oven temp warm by checking every 90 min. or so and turning oven temp to warm and then off iff needed. Yogurt needs to stay at a warm temp to set.
14. After 6 hrs. remove jars from oven and place in refridgerator without out giggling them. They will take another day to set completely.
Number of Servings: 12
Recipe submitted by SparkPeople user MANANGK.
2. heat 7 cups water in a teapot to boiling & turn off
3. empty 4 cans evap milk into large 3-4 qt. pan, save cans and rinse them with a bit of hot water and save in measuring cup
4. add more hot water from tea kettle to make 4.5 cups and add to milk in pan
5. Dissolve in 2 c. dry milk
6. Heat to 180 degrees (not more) using a thermomenter, stirring so not to burn or scald bottom
7. Pour what is left of hot water into a 9X13" glas baking dish and put into the oven, set over to 200 degrees.
8. When milk is 180, cool in a pan of water until temp. reaches between 100 and 105 degrees F.
9. Scoop a cup of cooled milk into the starter yogurt and mix to smooth, add more milk to yougurt.
10. Finally add the whole starter plus milk to milk in pot and add fill canning jars, keeping stirring the milk so the yogurt started stays dispersed.
11. Turn off oven
12. Place filled jars in oven to set- takes 6-8 hours
13. Keep oven temp warm by checking every 90 min. or so and turning oven temp to warm and then off iff needed. Yogurt needs to stay at a warm temp to set.
14. After 6 hrs. remove jars from oven and place in refridgerator without out giggling them. They will take another day to set completely.
Number of Servings: 12
Recipe submitted by SparkPeople user MANANGK.