Homemade Yogurt

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 135.0
  • Total Fat: 2.4 g
  • Cholesterol: 12.2 mg
  • Sodium: 138.6 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 10.2 g

View full nutritional breakdown of Homemade Yogurt calories by ingredient
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Number of Servings: 4


    1 quart 1% milk
    1/3 cup instant nonfat dry milk
    1 pkg (5g) yogurt starter


Bring milk and instant dry milk to 180-degrees in a saucepan, stirring occasionally. Remove from heat and allow milk to cool to 100-110 degrees (I usually place the saucepan in a cold water bath to speed it up).

Combine a small amount of the cooled milk with the starter powder. If you do not have starter powder you can mix the milk with 1/2 cup of plain yogurt (make sure it contains the live cultures). Mix well, but gently.

Place the milk mixture in a sterilized quart jar or your yogurt maker and process at 110-degrees for several hours or until desired thickness and flavor. I usually let it go for 5 hours. The longer the process time the thicker and more tangy it gets.

Place the quart jar in the refrigerator to cool. Afterwards strain the yogurt in cheesecloth or paper towels to thicken to desired consistancy. I love the thick greek-style yogurt so I usually let it strain over a bowl (in the fridge) for about 1-2 hours. Sweeten with your favorite sweetener.

Number of Servings: 4

Recipe submitted by SparkPeople user PETUNIAPIG.

TAGS:  Snacks |

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