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Thick Yogurt

the.instructor's picture
  Plain yogurt 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs)
  Low fat milk/Nonfat milk 2 Cup (32 tbs)
  Non instant nonfat dry milk/1 1/3 cups instant nonfat dry milk 3⁄4 Cup (12 tbs)

Place yogurt in a small bowl and set it in a pan of warm water (about 115CF); stir occasionally.
Meanwhile, set up your yogurt culture system.
Place fluid milk in a pan over medium heat and warm to 185°F.
Or pour into a glass bowl and heat to 185°F in a microwave oven on HIGH (100%).
Let cool slightly; discard scum from top of milk.
While milk cools, pour 1/2 cup hot water into a blender container.
Add dry milk.
Whirl on low speed, scraping sides of container often, just until smooth but not foamy.
Measure; then add enough cold water to make 1 3/4 cups.
Add mixture to milk, then check temperature.
When liquid has cooled to 115°F, add a few spoonfuls to warm yogurt starter and mix until smooth.
Pour yogurt starter back into milk mixture; stir until smooth.
Skim off and discard any foam with a slotted spoon.
Pour milk mixture into preheated yogurt container.
Keep warm to culture.
When yogurt is set (usually in 3 1/2 to 5 hours), cover and refrigerate until cold.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 262 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 20.2 mg6.7%

Sodium 350.1 mg14.6%

Total Carbohydrates 36 g11.9%

Dietary Fiber 0 g

Sugars 35.6 g

Protein 24 g48.5%

Vitamin A 1.8% Vitamin C 8.2%

Calcium 63.9% Iron 1.2%

*Based on a 2000 Calorie diet


Thick Yogurt Recipe