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Nutrition Facts
Serving Size 1 quart 1097g Recipe makes 1 quart)
Calories 879
Calories from Fat 343		(39%)
Amount Per Serving		%DV
	Total Fat 38.2g	58%
	Saturated Fat 23.8g	119%
	Monounsaturated Fat 11.0g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 827mg		34%
Potassium 2645mg		75%
Total Carbohydrate 79.4g		26%
	Dietary Fiber 0.0g	0%
	Sugars 34.0g
Protein 55.8g		111%
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Homemade Yogurt

Recipe #71032 | 6¼ hours | 6 hours prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Bonnie bonbon
Sep 10, 2003

this is a healthy and delicious addition to anybody's diet. you can add spices, sugar, fruit, veggies, anything you want. i also use it in recipes, adding it at the end. many indigenous cultures use fresh yogurt, and for good reason.

1 quart (change servings and units)

Ingredients

1 quart milk
1/4 cup yogurt (from store)
1/2-1 cup nonfat dry milk powder (powdered milk)

Directions

1
combine liquid milk and powdered milk in a pot, put on stove at medium setting.
2
preheat oven or toaster oven to "warm" setting (100-150 degrees F).
3
once milk threatens to boil over, remove from stove and cool (in ice bath if desired) so that the pan is not too hot to the touch.
4
combine milk and yogurt in a very clean tupperware container, cover container.
5
set container in pre-heated oven, leave for about 6 hours.
6
your yogurt should be nice and thick-- now store it in the fridge for up to two weeks.
7
NOTE: The ideal incubation temperature is 115 degrees F, plus or minus 10. Instead of a warm oven, you can use a sunny outdoor spot during summertime. In winter, you can set the container by a radiator or wood stove. Recently I have found the crockpot is a reliable heat source. Simply place water in your crockpot, filling the pot about halfway. Then place the covered yogurt container inside the crockpot, making sure the water does not enter the yogurt. You can then use a thermometer to monitor the water temperature, and adjust your crockpot during the incubation period to maintain ideal temperature.

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Featured Reviews for This Recipe

From: Tiggertmk

On Jul 30, 2008

This is only my second attempt at making yogurt and I was not pleased with this one. I followed the directions exactly and used my crockpot to "cook" the yogurt. It thickened up nicely, but the taste was way too tart. After it set up in the fridge I added a tsp of vanilla and two tsp of sugar to take away some of the tartness. It helped only slightly. I will use what I have made since milk is not cheap, but I will continue looking for the right yogurt recipe for me.

0 people found this review helpful

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From: Susiecat too

On Dec 29, 2007

I made this using just short of 1 cup of dry milk powder, probably 3/4 cup. And I tried my new yogourmet freeze-dried culture as a starter instead of using yogurt from the store — but now I can just keep this culture going with the next batch. It set up overnight in the oven, came out nice and thick at just warmer than room temperature. When it gets firmer in the fridge, it ought to be nice and thick, which is what I like. Fantastic idea using the dry milk powder, Bonnie! Thanks!

1 person found this review helpful

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From: Kasha

On Mar 25, 2007

Very easy and economical to make and set up very well. I used a cup of dry milk powder, but wouldn't use so much next time, it set up too firmly and lost some of the tanginess I think because of the quantity of milk powder I used. I also used all organic products to make it--where else could you get so much organic yogurt for the price?? Good, easy technique.

2 people found this review helpful

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From: PaulaG

On Sep 5, 2006

I have been making homemade yogurt for years and was interested in the combination of the 2 types of milk. Using some of my reserved yogurt as starter and fat free milk with the powder milk, I placed this in a large glass jar, covered with a towel and placed in the oven with the light on overnight. As I wanted my yogurt thicker, I did strain off some of the whey. The yogurt is thick, creamy and tart.

2 people found this review helpful

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