- Makes: 16 servings
- Serving Size: 1/2 cup
- Yields: 4 pints
- Prep: 30 mins
- Slow Cook: 5 mins (high)
- Stand: 4 hrs
- In a 4-quart saucepan whisk together milk and dry milk powder. Cook over medium heat until an instant-read thermometer inserted in milk mixture registers 180 degrees F to 185 degrees F, stirring frequently. Remove from heat. Cool at room temperature until thermometer registers 110 degrees F to 113 degrees F, stirring thoroughly before checking temperature. (Or cool milk mixture more quickly by placing the saucepan in ice water for a few minutes.)
- In a small bowl stir together 1 cup of the warm milk mixture and the starter until smooth. While stirring constantly, slowly pour the milk-starter mixture back into the milk mixture in saucepan. Ladle mixture into four clean pint canning jars, leaving a 1-inch headspace. Adjust lids and screw bands.
- Place filled jars in a 6-quart slow cooker. Pour enough lukewarm water (about 108 degrees F) into the cooker to reach just over halfway up sides of jars. Cover cooker and cook on high-heat setting for 5 minutes. Turn off cooker, wrap with a thick towel, and let stand about 4 hours or until yogurt is thick, turning on cooker to high-heat setting for 5 minutes every hour.
- Remove jars from cooker. Chill about 4 hours or until yogurt is set. Store, tightly covered, in the refrigerator for up to 2 weeks. If desired, reserve some of the yogurt for making a future batch.
From the Test Kitchen
After chilling the yogurt, transfer it to a strainer lined with a double layer of cheesecloth and set the strainer over a bowl. Drain the yogurt until it reaches desired consistency. You can use the whey liquid in the bowl for smoothies, baking, or whatever you like.
Before adding the starter, stir 1 tablespoon vanilla or coffee extract into the cooled milk mixture.
Nutrition per serving: Same as above, except 64 calories, 8 g carbohydrate
Before chilling the yogurt, stir 2 tablespoons mashed ripe fruit, such as blueberries, raspberries, peaches, or mango, into each jar.
Nutrition per serving: Same as above, except 64 calories, 8 g carbohydrate, 1% Vitamin C
When using low-fat milk, the yogurt can be a little thin. So the addition of nonfat dry milk powder adds protein and helps give a thicker product. You can also use whole milk for a thicker, creamier yogurt.
Nutrition Facts (Homemade Yogurt)
- Per serving:
- 61 kcal cal.,
- 1 g fat
- (1 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 7 mg chol.,
- 68 mg sodium,
- 7 g carb.,
- 0 g fiber,
- 8 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet