Homemade Whole Yogurt - Low Carb
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 511.5
- Total Fat: 51.4 g
- Cholesterol: 187.7 mg
- Sodium: 80.3 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 0.0 g
- Protein: 8.1 g
View full nutritional breakdown of Homemade Whole Yogurt - Low Carb calories by ingredient
Introduction
Don't let the long lists of instructions and length of prep/cooking time scare you away! Yogurt is one of the easiest things to make once you get the hang of it and it doesn't take long before you won't even have to look at the recipe. You don't need any special equipment plus, making it yourself saves you $$ over purchasing it at the store. I hope you will try it! Don't let the long lists of instructions and length of prep/cooking time scare you away! Yogurt is one of the easiest things to make once you get the hang of it and it doesn't take long before you won't even have to look at the recipe. You don't need any special equipment plus, making it yourself saves you $$ over purchasing it at the store. I hope you will try it!Number of Servings: 8
Ingredients
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Ingredients to make 8 one-cup jars:
•1 pint half & half (32 ounces)
•1 quart heavy cream (16 ounces)
•1 cup vanilla sugarfree syrup (8 ounces)
•1 tablespoon unflavored gelatin
•3 tablespoons unflavored, unsweetened whey protein isolate*
•3 tablespoons unsweetened plain yogurt with live active cultures
* Whey protein isolate is available at Walmart in different flavors, or you can purchase it unsweetened and unflavored at a health food store.
Equipment needed:
•8 - 8 ounces jelly jars with lids
•Double boiler & large pot it will fit in
•Another pot the double boiler will fit in (for the quick chill stage)
•Accurate candy thermometer
•Incubator -- You can use an ice chest with a heating pad in the bottom; or an electric roaster oven; my mom puts a high wattage bulb in her oven and turns it on which creates the perfect amount of heat
•Small saucepan
•Measuring cup
•Tablespoon
•Whisk
Tips
Additional Notes:
•The purpose for the Whey Protein is to add back in the protein that is removed by using heavy cream instead of skim milk.
•The purpose for the gelatin is to add additional protein and firmness.
•If you have done the math you will see that the ingredients do not add up to eight cups. This is something of a mystery because I always end up with eight cups of yogurt from this recipe. I suspect blending the half & half with the whey apparently adds air, thus volume.
•You do not have to use the Sugarfree Syrup but it is a great, subtle addition and it is the best means for adding in the gelatin. If you wish to omit it, soften the gelatin over a cup of the half & half, heat it just until the gelatin is dissolved and add it to the remaining mixture at the 120° stage. Leaving out the syrup will decrease the volume yielding only seven cups and thus increasing the carbs.
•If you think the carb count is high per serving, remember this: the serving size is a FULL eight ounces. Commercially made yogurt comes in four-six ounce servings.
Directions
Step 1
Assemble all your utensils and ingredients and make sure you have a nice, quiet place for your incubator away from drafts or air vents. One of the most important things to remember is that the yogurt cultures are a bit nervous and do not like to be disturbed while they are incubating. If your bacilli are moved or jostled they might stop working before the process is complete. Figure out where you are going to put your incubator and plug in the heating pad or roaster.
IMPORTANT:
The temperature should not exceed 100 degrees F; higher than this might kill the cultures. Heating pads often have safety shut-off functions and this is okay as long as it is in a container that will hold the heat after it shuts down.
Place your open jars, lids ready to use, convenient to the range top so that you can work efficiently. If you have the divider box tray the jars were packaged in, have it ready to put the filled jars in.
Step 2
Start heating the water in your large pot.
While this is underway, mix the Whey Protein Isolate into the half & half. In order to avoid little un-dissolved clumps, the best way to accomplish this is to use a blender. Also using the blender adds volume to the half & half.
Step 3
Sprinkle the gelatin over the Sugarfree Syrup in a small saucepan. Let stand for five minutes then heat until the gelatin is dissolved. Set aside.
Step 4
Pour the heavy cream and the blended half & half/whey into the double boiler and set it over the boiling water. Put thermometer in place and keep a watch on the mixture and the temperature. Once it reaches 120°F you can whisk in the heated gelatin/syrup.
Step 5
Heat the mixture to 180°F. Remove from heat and place the double boiler in another pot that is half filled with icewater. Chill the mixture to 110°F. Quickly but gently whisk in the yogurt. Note: if your double boiler doesn't have a notch for pouring on the top edge, you can transfer the hot mixture to another container that fits in the pot of ice water. You will need to be able to easily pour the mixture into the jars once it is chilled.
Step 6
Quickly fill the jars and replace the lids and place them into the incubator.
Step 7
Give the cultures eight - ten hours to work, remove the jars from the incubator, then chill and store in the refrigerator.
Serving Size: Makes 8 - 1 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAMMY8395.
Assemble all your utensils and ingredients and make sure you have a nice, quiet place for your incubator away from drafts or air vents. One of the most important things to remember is that the yogurt cultures are a bit nervous and do not like to be disturbed while they are incubating. If your bacilli are moved or jostled they might stop working before the process is complete. Figure out where you are going to put your incubator and plug in the heating pad or roaster.
IMPORTANT:
The temperature should not exceed 100 degrees F; higher than this might kill the cultures. Heating pads often have safety shut-off functions and this is okay as long as it is in a container that will hold the heat after it shuts down.
Place your open jars, lids ready to use, convenient to the range top so that you can work efficiently. If you have the divider box tray the jars were packaged in, have it ready to put the filled jars in.
Step 2
Start heating the water in your large pot.
While this is underway, mix the Whey Protein Isolate into the half & half. In order to avoid little un-dissolved clumps, the best way to accomplish this is to use a blender. Also using the blender adds volume to the half & half.
Step 3
Sprinkle the gelatin over the Sugarfree Syrup in a small saucepan. Let stand for five minutes then heat until the gelatin is dissolved. Set aside.
Step 4
Pour the heavy cream and the blended half & half/whey into the double boiler and set it over the boiling water. Put thermometer in place and keep a watch on the mixture and the temperature. Once it reaches 120°F you can whisk in the heated gelatin/syrup.
Step 5
Heat the mixture to 180°F. Remove from heat and place the double boiler in another pot that is half filled with icewater. Chill the mixture to 110°F. Quickly but gently whisk in the yogurt. Note: if your double boiler doesn't have a notch for pouring on the top edge, you can transfer the hot mixture to another container that fits in the pot of ice water. You will need to be able to easily pour the mixture into the jars once it is chilled.
Step 6
Quickly fill the jars and replace the lids and place them into the incubator.
Step 7
Give the cultures eight - ten hours to work, remove the jars from the incubator, then chill and store in the refrigerator.
Serving Size: Makes 8 - 1 Cup Servings
Number of Servings: 8
Recipe submitted by SparkPeople user TAMMY8395.