Why should you bother making homemade yogurt when it's SO easy to buy it? And, how do you make homemade yogurt? Let's take a look!
Servings: 4 servings
- 3 cups whole milk
- 2 teaspoons plain store-bought yogurt with live cultures 2 teaspoons homemade yogurt from a recent batch, or 2.5 grams dried yogurt culture
Heat milk to 185-190 F, stirring occasionally.
Remove from heat and let milk cool to 110-115 F.
Mix in store-bought yogurt, homemade yogurt, or dried yogurt cultures.
Pour mixture into heat-resistant container(s) and fully secure lid(s).
Place containers in yogurt maker and follow manufacturer's instructions.
If you prefer to use skim milk, optionally add 1/4 cup of milk powder to the milk before heating in order to produce a thicker yogurt. You may choose to use the milk powder with low-fat milk as well, but it is not absolutely necessary.
To produce a Greek-style yogurt, strain completed yogurt with a cheesecloth.
Calories: 114kcal | Carbohydrates: 8g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 241mg | Sugar: 9g | Vitamin A: 295IU | Calcium: 212mg | Iron: 0.1mg