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Homemade Yogurt

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  • Makes: 16 servings
  • Serving Size: 1/2 cup
  • Yields: 4 pints
  • Prep: 30 mins
  • Slow Cook: 5 mins (high)
  • Stand: 4 hrs

Homemade Yogurt

Directions

  1. 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.)
  2. 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.
  3. 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.
  4. 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

Greek Yogurt:

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.

Flavored Yogurt:

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

Fruited Yogurt:

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

*Note:

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

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