Homemade Low Calorie Yogurt
|Skim milk||1 Quart (1 Or 2 1/2)|
|Unpasteurized yogurt||1 1⁄2 Tablespoon|
Heat milk over moderately high heat almost to boiling point.
Remove at once; cool to 110 to 105 Â°F Add yogurt; stir or whisk until completely dispersed.
Pour into clean jars; incubate at 110 or 105Â°F. 6 to 10 hours, until firm.
Refrigerate at once.
Chill at least 3 or 4 hours before serving or using in a recipe.
Yogurt is sweetest when used within several days but will keep up to 2 weeks in refrigerator.
Serving size: Complete recipe
Calories 345 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.7%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 21.8 mg7.3%
Sodium 502.2 mg20.9%
Total Carbohydrates 49 g16.4%
Dietary Fiber 0 g
Sugars 49.2 g
Protein 33 g66.1%
Vitamin A 1.8% Vitamin C 16%
Calcium 119.1% Iron 2.2%
*Based on a 2000 Calorie diet