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.