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Nutrition Facts
Serving Size 1 cups 247g Recipe makes 4 cups)
Calories 158
Calories from Fat 81		(51%)
Amount Per Serving		%DV
	Total Fat 9.1g	13%
	Saturated Fat 5.6g	28%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 34mg		11%
Sodium 121mg		5%
Potassium 374mg		10%
Total Carbohydrate 11.5g		3%
	Dietary Fiber 0.0g	0%
	Sugars 0.2g
Protein 8.1g		16%
how is this calculated?

Homemade Yogurt

Recipe #42772 | 4 hours | 4 hours prep

⁽²⁾ RATE IT NOW Print Recipe

By: Honeybeee
Oct 10, 2002

Posted on a request. Its really very simple to make!

4 cups (change servings and units)

Ingredients

4 cups milk
1 tablespoon yogurt (I save it from the previous day's lot)

Directions

1
Heat milk till its finger dipping hot.
2
In a glass or ceramic bowl smear the 1 tblsp of prepared yogurt and pour milk over it.
3
Stir just once, cover and leave in a warm place to set.
4
Takes about 4 hours to set.
5
*Remember not to shift the bowl around or shake it, or else the yogurt will not set.
6
When set, refrigerate.
7
Eat it either plain or with fruits of your choice (pureed or diced).
8
I like my cupful with a tsp of sugar.

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Featured Reviews for This Recipe

From: oilpatchjo

On Apr 12, 2008

Hi Honeybeee, Well this was our first attempt and the yogurt was a bit runny. This will not be our last attempt. I just read Velvetinenut's review and I think we will follow suit! Otherwise the taste was very good and worth making again. Thank you for posting.

0 people found this review helpful

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From: V'nut-Beyond Redemption

On May 25, 2004

I heated the milk until a bit of steam started coming out and poured it into a yoghurt smeared glass bowl (I used two tablespoons) which I then placed into a pre-heated oven. The oven was turned off. I had to very carefully move the yoghurt bowl a couple of times out of the oven because I had to use it but I didn't jar or shake the bowl. It was in the warm oven for about 3 hours and on my kitchen counter for about 8 hours at 26C degrees. It was much thicker after being stored in the fridge for 11 hours. Make sure the yoghurt you use has "live culture" or it won't work.

9 people found this review helpful

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