Homemade Lowfat Yogurt
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 102.5
- Total Fat: 2.4 g
- Cholesterol: 11.9 mg
- Sodium: 108.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.2 g
- Protein: 8.4 g
View full nutritional breakdown of Homemade Lowfat Yogurt calories by ingredient
Introduction
Homemade yogurt won't save you time, but it will save you money. You can buy a gallon of really good organic or local milk for less than $10, and you end up with a gallon of yogurt, whereas a gallon of good organic local yogurt would probably cost upwards of $30. Homemade yogurt won't save you time, but it will save you money. You can buy a gallon of really good organic or local milk for less than $10, and you end up with a gallon of yogurt, whereas a gallon of good organic local yogurt would probably cost upwards of $30.Number of Servings: 17
Ingredients
-
1 gallon 1% milk (do NOT buy ultra pasteurized milk, it won't work!)
1 cup plain kefir, or your favorite yogurt (look for one with a lot of different cultures
Tips
Tip: before you put the yogurt in the oven, turn it on 175º for about 5 minutes to heat it up a little bit. Then TURN IT OFF again. This will give you a warm-ish oven to incubate the yogurt. You don't want anything about about 115º or the cultures will die and the milk will go rancid.
Directions
Make sure all your equipment is very clean, use either a wooden or a stainless steel spoon. Heat the milk in a heavy bottomed pan until it reaches 180º. Keep it at 180º for about 20 minutes (this will make your yogurt thicker). Let it cool to between 100º and 110º (about 1 hour), and then mix in the kefir with the milk.
Pour the mixture into glass jars, wrap them in kitchen towels to insulate them, and incubate the yogurt in the oven overnight for about 10 hours. In the morning, refrigerate your yogurt! For thicker yogurt strain the finished product over a sieve through cheesecloth for a few hours.
Serving Size: Makes about 17 one cup servings
Number of Servings: 17
Recipe submitted by SparkPeople user FILLEINGREEN.
Pour the mixture into glass jars, wrap them in kitchen towels to insulate them, and incubate the yogurt in the oven overnight for about 10 hours. In the morning, refrigerate your yogurt! For thicker yogurt strain the finished product over a sieve through cheesecloth for a few hours.
Serving Size: Makes about 17 one cup servings
Number of Servings: 17
Recipe submitted by SparkPeople user FILLEINGREEN.