Homemade Yogurt
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 122.8
- Total Fat: 0.0 g
- Cholesterol: 6.4 mg
- Sodium: 172.7 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.0 g
- Protein: 13.0 g
View full nutritional breakdown of Homemade Yogurt calories by ingredient
Number of Servings: 8
Ingredients
-
Milk, Fat Free, Skim, 58 oz
Fage - 0%, 6 oz
Powdered Milk, 69 gram(s)
Directions
In the saucepan, combine the milk and the nonfat powdered milk. Suspend your thermostat probe in the milk mixture and heat slowly (stirring now and then) to 170 degrees.
When your thermometer says you’ve reached 170, pour the hot milk mixture into the heavy glass jar. (Transferring the liquid while hot will help sterilize your container.) Move the temperature probe into the jar and set it all aside for awhile, to let it gradually cool down to 100 degrees.
At 100 degrees, it’s time to stir in the 6 ounces of yogurt. Then, put the jar in a warm place (105 to 110 degrees is ideal) so that your live cultures can get busy. We put our yogurt in the oven on the “proof” setting. I have known people who used an electric heating pad for this step. Others use the top of their water heater. Think about where you put your bread dough to rise — you need that same constant warmth for yogurt. You’ll need to leave it there for eight hours.
Number of Servings: 8
Recipe submitted by SparkPeople user DMPERRAULT.
When your thermometer says you’ve reached 170, pour the hot milk mixture into the heavy glass jar. (Transferring the liquid while hot will help sterilize your container.) Move the temperature probe into the jar and set it all aside for awhile, to let it gradually cool down to 100 degrees.
At 100 degrees, it’s time to stir in the 6 ounces of yogurt. Then, put the jar in a warm place (105 to 110 degrees is ideal) so that your live cultures can get busy. We put our yogurt in the oven on the “proof” setting. I have known people who used an electric heating pad for this step. Others use the top of their water heater. Think about where you put your bread dough to rise — you need that same constant warmth for yogurt. You’ll need to leave it there for eight hours.
Number of Servings: 8
Recipe submitted by SparkPeople user DMPERRAULT.