Easy Homemade Low-Fat Yogurt

Submitted by WyoAnnie

"Cooking/prep time does not include cooling or setting time. Don't use non-fat or flavored yogurt as the starter. I use Dannon plain and it works great. Natural Grocers or Whole Foods sells single serving, plain, not non-fat, which works well. Save some to use as your starter next time. I've made this many many times now and love it. Easy, nutritious and has no ingredients that I can't spell. You can flavor it by adding a spoonful of jam, apple butter, or honey. Granola and fresh fruit is the best topper! The gelatin is useful if you like your yogurt more firm. I haven't used the gelatin because I always make it Greek, but am told that this is needed for some folks who just can't get theirs to set up."

 

• Ready In: 30mins
• Ingredients: 4
• Serves: 8-10

ingredients

• 1 quart skim milk
• 1⁄2 cup plain yogurt, room temperature
• 2 tablespoons powdered milk
• 1 tablespoon gelatin (optional)

directions

1. Heat oven to the lowest temperature. Mine goes as low as 170.
2. Whisk in the milk the dry milk and gelatin if using.
3. Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
4. Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
5. Remove about 2 cups from the bowl and stir in the yogurt.
6. Stir the yogurt/milk mixture into the warm milk.
7. Cover with a clean towel and put in the oven. Turn the oven light on.
8. Let sit without stirring for 6-8 hours. I usually go to bed at this point.
9. After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
10. To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
11. Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.

Reviews

[Jaycee H.]

I make yogurt as usual. First of all, I heat the full milk until there are little bubbles around the glass saucepan. Then I turn off the cooker. I put the lid. Meanwhile I boil a large mouth glass jar ,I used coffee jar or others. Then I dry it by putting the opening down . I wait for sometime ,so the temp of the milk down to 115. I take half cup of the milk and stir around 2 tablespoons of dry milk or powdered milk in it and 2 tablespoonfuls or more plain yogurt ( it should be at room temperature )avoid using cold yogurt. After it's mixed, I pour the warm milk in the jar and pour the mixture of yogurt and milk in. There are 3 main points that you should pay attention to: 1 All utensils that you use should really clean, dry, and free of bacteria. That's why I boil them. 2 Use active, plain yogurt at room temperature as a starter. 3. The milk should around 115 °F and mixed with 3 or 4 tablespoons of dry milk. Put the lid on, you can wrap the jar with cloth to make it warm. Luckily I live in a warm climate country, so it will more helpful. After some hours the yogurt you make will be very thick. The time will be depend on the temperature of the surrounding. If your country is cold, wrap it with towel and put it in the cupboard. Once you make it, you won't stop. Enjoy it and be healthy. I don't like very sour yogurt, that's why I don't culture it too long. Once it becomes very thick, put it in the fridge. You can enjoy it the next day with fruit or anything else. I never mix it with sugar nor syrup, because I don't want to gain weight. Be slim and healthy with yogurt.