Homemade Yogurt
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 154.4
- Total Fat: 3.8 g
- Cholesterol: 14.7 mg
- Sodium: 171.5 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 0.0 g
- Protein: 12.9 g
View full nutritional breakdown of Homemade Yogurt calories by ingredient
Introduction
Do you eat alot of yogurt and want to save money? Then this is the recipe for you! Do you eat alot of yogurt and want to save money? Then this is the recipe for you!Number of Servings: 1
Ingredients
-
1 Quart skim milk (I use a mason jar to measure)
2 Tblsp. plain yogurt
Also need:
cooking thermometer
whisk
sauce pot
cook pot
picnic cooler
Directions
1. Pour the skim milk into a quart mason jar or other quart jar that yogurt will be stored in to measure. Pour into cook pot.
2. Using a cooking thermometer to monitor temperature, and stirring occasionally, heat milk to 180 degrees. Remove from heat.
3. When milk has cooled to 110 degrees, add 2 Tblsp. plain yogurt from previous batch or store. If I am making 2 quarts, I add 5 Tblsp.
4. Stir with whisk until totally mixed in. Pour into quart jars and WITHOUT A LID, place into a picnic cooler.
5. Boil water in a sauce pan and place sauce pan in cooler with yogurt. Let sit in cooler with lid closed for 8 - 14 hours. I find the closer to the 14 hour mark, the better.
6. Take out of cooler and place lid on jar and store in refrigerator. Batch lasts for about 2 weeks before spoiling. Use as you would store-bought yogurt. One quart makes 4 1-cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user GOTTAHAVECOFFEE.
2. Using a cooking thermometer to monitor temperature, and stirring occasionally, heat milk to 180 degrees. Remove from heat.
3. When milk has cooled to 110 degrees, add 2 Tblsp. plain yogurt from previous batch or store. If I am making 2 quarts, I add 5 Tblsp.
4. Stir with whisk until totally mixed in. Pour into quart jars and WITHOUT A LID, place into a picnic cooler.
5. Boil water in a sauce pan and place sauce pan in cooler with yogurt. Let sit in cooler with lid closed for 8 - 14 hours. I find the closer to the 14 hour mark, the better.
6. Take out of cooler and place lid on jar and store in refrigerator. Batch lasts for about 2 weeks before spoiling. Use as you would store-bought yogurt. One quart makes 4 1-cup servings.
Number of Servings: 1
Recipe submitted by SparkPeople user GOTTAHAVECOFFEE.