You are here

Homemade Yogurt

Fresh.n.Natural's picture
  Milk 1 Quart (Raw Or Pasteurized And Homogenized Whole, Skim, Goat, Soy, Or Reconstituted Dry Milk Powder)
  Non fat dry milk powder 1⁄2 Cup (8 tbs)
  Plain yogurt/1/3 ounce dry bulgarian culture, approximately 2 Tablespoon (Homemade Or Store-Bought)

1. Combine the liquid milk product with the extra 1/2 cup dry milk powder in a heavy saucepan. Heat until the mixture reaches 190 degrees. A thermometer is a great help in uniformly good-quality yogurt.
2. Cover the pan and allow the milk mixture to cool down to about 110 degrees or lukewarm.
3. Mix the plain yogurt or the culture with a little of the warm milk and add back to the bulk of the mixture. Mix well.
4. Pour into a warm, sterilized quart jar with a wide mouth.

Recipe Summary

Side Dish
Milk Product

Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 998 Calories from Fat 285

% Daily Value*

Total Fat 32 g48.8%

Saturated Fat 18.3 g91.4%

Trans Fat 0 g

Cholesterol 126 mg42%

Sodium 987.6 mg41.1%

Total Carbohydrates 111 g36.9%

Dietary Fiber 0 g

Sugars 106.1 g

Protein 73 g145.5%

Vitamin A 19.9% Vitamin C 9.4%

Calcium 247.9% Iron 1.7%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Homemade Yogurt Recipe