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The Very Best Yogurt

  Whole milk 1 Cup (16 tbs)
  High quality commercial yogurt/Some you saved from your last batch 2 Tablespoon (This = Starter / Culture)
  Warm water 1 Cup (16 tbs)
  Non instant milk powder 1 Cup (16 tbs) (Instant Milk Powder DoesnメT Work)
  Warm water 2 Cup (32 tbs)

Put the whole milk (somehow a little bit of fat is necessary to make the yogurt "yog" well), the culture, and 1 cup warm water into your blender. Buzz until the mixture is smooth. Add the powdered milk, about 1/4 cup at a time, while the blender buzzes, and incorporate all of it. (If you don't have a blender or any electricity, shake all of the ingredients in a tightly covered jar, or whisk the powdered milk into the liquid in a large bowl.)
Add the 2 cups of warm water and blend, shake, or stir again.
Pour the mixture into small pyrex bowls, or into one large bowl or crock.
Keep the yogurt at 110°F until the culture has "yogged." This may take anywhere from 3 to 8 hours. You will find that yogurt gets there quicker in different types of weather.
When the yogurt is thick, refrigerate it. When it's cold, eat it plain or flavor it.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 357 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 11.3 g56.7%

Trans Fat 0 g

Cholesterol 67.5 mg22.5%

Sodium 305.3 mg12.7%

Total Carbohydrates 31 g10.3%

Dietary Fiber 1.3 g5.3%

Sugars 28.5 g

Protein 19 g37.3%

Vitamin A 11.8% Vitamin C 4.9%

Calcium 68.1% Iron 2%

*Based on a 2000 Calorie diet


The Very Best Yogurt Recipe