- In a 4-qt. saucepan whisk together milk and dry milk powder. Heat over medium heat until a thermometer 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 more quickly by placing the saucepan in ice water for a few minutes.)
- In a small bowl stir together 1 cup of the cooled milk mixture and the yogurt until smooth. While stirring constantly, slowly pour milk-yogurt mixture into remaining milk mixture in saucepan. Ladle into clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Place filled jars in a 6-qt. slow cooker. Pour enough lukewarm water (about 108 degrees F) into cooker to reach just over halfway up sides of jars. Cover cooker and cook on high 5 minutes. Turn off cooker, wrap with a thick towel, and let stand 4 hours or until yogurt is thick, turning on cooker and cooking on high 5 minutes every hour.
- Remove jars from cooker. Chill 4 hours or until yogurt is set. Store in refrigerator up to 2 weeks. If desired, reserve some of the yogurt for making an additional batch.
From the Test Kitchen
Prepare and chill as directed. Line a strainer with two layers of 100-percent-cotton cheesecloth and set strainer over a bowl. Drain yogurt through strainer. Continue to drain until yogurt reaches desired consistency. You can use the whey liquid in the bowl for smoothies, baking, or whatever you like.
Prepare as directed, except stir 1 Tbsp. vanilla or coffee extract into cooled milk mixture before adding the yogurt.
Nutrition per serving: Same as above, except 64 calories, 8 g carbohydrate
Prepare as directed, except stir 2 Tbsp. mashed ripe fruit, such as blueberries, raspberries, peaches, or mango, into each jar before chilling.
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. The addition of nonfat dry milk powder adds protein and helps make a thicker product. You can also use whole milk for a thicker, creamier yogurt.
Nutrition Facts (DIY Yogurt)
- Per serving:
- 61 kcal ,
- 1 g fat
- (1 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 7 mg chol. ,
- 68 mg sodium ,
- 7 g carb. ,
- 0 g fiber ,
- 8 g sugar ,
- 5 g pro.