Homemade Yogurt
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 116.2
- Total Fat: 0.0 g
- Cholesterol: 4.0 mg
- Sodium: 162.4 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.0 g
- Protein: 13.0 g
View full nutritional breakdown of Homemade Yogurt calories by ingredient
Introduction
This is my version of Crockpot Yogurt. I used Greek yogurt as the starter. The gelatine helps give the skim milk some body. Be sure to set aside an afternoon/evening to get this started! This is my version of Crockpot Yogurt. I used Greek yogurt as the starter. The gelatine helps give the skim milk some body. Be sure to set aside an afternoon/evening to get this started!Number of Servings: 10
Ingredients
-
1/2 Gallon Shatto Skim Milk
6 oz. Chobani Plain Nonfat Yogurt
1 1/3 cups Nonfat Dry Milk
1 envelope Knox gelatine
Directions
Turn the crockpot on to low. Add the milk. Cover and cook on low for 2 1/2 hours. Turn off the crockpot and unplug. Let sit for 3 hours.
Scoop out 2 cups of the milk and bloom the gelatine and whisk in with the powdered milk and yogurt. Mix this back in to the milk. Cover with the lid. Wrap a heavy bath towel (I use a beach towel) completely around the crockpot and let sit overnight, about 8 hours.
It made 10 1-cup servings and will keep for up to 10 days. For the next batch, I'll use 6 oz. of my yogurt as the starter!
Number of Servings: 10
Recipe submitted by SparkPeople user PAULAGAY.
Scoop out 2 cups of the milk and bloom the gelatine and whisk in with the powdered milk and yogurt. Mix this back in to the milk. Cover with the lid. Wrap a heavy bath towel (I use a beach towel) completely around the crockpot and let sit overnight, about 8 hours.
It made 10 1-cup servings and will keep for up to 10 days. For the next batch, I'll use 6 oz. of my yogurt as the starter!
Number of Servings: 10
Recipe submitted by SparkPeople user PAULAGAY.