Overnight Non Fat Yogurt
|Powdered milk||1⁄2 Cup (8 tbs)|
|Low sodium non fat powdered milk||1 1⁄2 Cup (24 tbs)|
|Plain low-fat yogurt||4 Tablespoon|
|Lukewarm water||3 3⁄4 Cup (60 tbs) (110° To 115°)|
1.Yogurt has to be incubated properly in an environment with a steady temperature of 110 degrees F to 115 degrees F.
2. In a gas oven, the heat of the pilot light is enough.
3.In an electric oven, preheat to 120 degrees F and then turn off oven when you put the yogurt in.
4. You can also use a wide-mouth thermos, rinsed with warm water.
5. In a 1-quart glass baking dish mix together all the ingredients.
6.Place the yogurt in the oven or thermos and cover.
7.Let alone overnight or 4 to 6 hours.
8.Into a container, transfer the yogurt and close with a tight fitting lid.
10. Make new supply by transferring about 4 tablespoons of the yogurt.
11. Begin by using low fat yogurt so that even if the first batch is not completely non-fat subsequent batches will be.
12. For every 4th batch you make, use store bought low fat plain yogurt to retain flavor and texture of yogurt.
13. Use as required.
Serving size: Complete recipe
Calories 458 Calories from Fat 158
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 11.3 g56.6%
Trans Fat 0 g
Cholesterol 65.7 mg21.9%
Sodium 352.3 mg14.7%
Total Carbohydrates 40 g13.4%
Dietary Fiber 0 g
Sugars 28.8 g
Protein 22 g44.1%
Vitamin A 12.3% Vitamin C 10%
Calcium 72% Iron 1.9%
*Based on a 2000 Calorie diet