Homemade Yogurt
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 126.0
- Total Fat: 6.4 g
- Cholesterol: 16.3 mg
- Sodium: 109.0 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 0.0 g
- Protein: 7.0 g
View full nutritional breakdown of Homemade Yogurt calories by ingredient
Introduction
This is my mom's recipe from her mom from Lebanon. If you want one gallon of Yogurt to enjoy... here goes... This is my mom's recipe from her mom from Lebanon. If you want one gallon of Yogurt to enjoy... here goes...Number of Servings: 20
Ingredients
-
One Gallon of Whole Milk / Vitamin D
1 cup plain yogurt (none of that low fat diet stuff... get regular plain yogurt or it will not work)
Directions
This recipe allows for 20 cups of yogurt:
Bring the whole gallon of milk to a boil or very very very hot if you don't want to wait or spill the milk as it raises from the pan.
Put it in corner and let it cool enough that you can put your finger there and not get burned (but it has to be hot).
Mix in the one cup of yogurt and cover the pan then wrap it in a little blanket and leave it on the counter or wherever you will put this pan wrapped on the blanket for about 8 - 9 hours.
My mom would do it around 10 / 11 p.m. and let it work its way until morning. I do the same.
In the morning you have a huge block of thick delicious yogurt. It is not spoiled milk, it is yogurt. You can fill 4 Kerr jars (those used for fruit preserves) and keep it in the refrigerator. It will last for many weeks if you don't eat it all with fruit and other recipes.
I will add a recipe for a delicious Yogurt soup with tortellini and rice that is simply amazing. Enjoy the yogurt for now.
Number of Servings: 20
Recipe submitted by SparkPeople user BUENO40.
Bring the whole gallon of milk to a boil or very very very hot if you don't want to wait or spill the milk as it raises from the pan.
Put it in corner and let it cool enough that you can put your finger there and not get burned (but it has to be hot).
Mix in the one cup of yogurt and cover the pan then wrap it in a little blanket and leave it on the counter or wherever you will put this pan wrapped on the blanket for about 8 - 9 hours.
My mom would do it around 10 / 11 p.m. and let it work its way until morning. I do the same.
In the morning you have a huge block of thick delicious yogurt. It is not spoiled milk, it is yogurt. You can fill 4 Kerr jars (those used for fruit preserves) and keep it in the refrigerator. It will last for many weeks if you don't eat it all with fruit and other recipes.
I will add a recipe for a delicious Yogurt soup with tortellini and rice that is simply amazing. Enjoy the yogurt for now.
Number of Servings: 20
Recipe submitted by SparkPeople user BUENO40.