Food recipes
Homemade Yogurt Without a Yogurt Maker
Homemade Yogurt Without a Yogurt Maker Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat Directions: Heat t...
Homemade Yogurt Without a Yogurt Maker
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Heat the milk and powdered milk in a saucepan until it reaches 180 degrees F (this is necessary to kill any bacteria that might compete with the yogurt starter).
Let the milk cool to 115 degrees F. If you are in a hurry, you can place the saucepan in a larger pan of ice water.
When the milk has cooled, put your starter yogurt in a small bowl and ladle in a small amount of warm milk just to slowly heat the yogurt.
Whisk yogurt milk mixture together and return to the pan with the rest of the milk.
Mix and pour into a quart size canning jar.
Put the lid on and place on a towel-covered heating pad.
Wrap the yogurt jar with a kitchen towel and cover the whole thing with a stock pot for insulation.
Turn the heating pad on (low or medium normally work for me), and let sit for 8-10 hours.
Refrigerate.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
Directions:
Heat the milk and powdered milk in a saucepan until it reaches 180 degrees F (this is necessary to kill any bacteria that might compete with the yogurt starter).
Let the milk cool to 115 degrees F. If you are in a hurry, you can place the saucepan in a larger pan of ice water.
When the milk has cooled, put your starter yogurt in a small bowl and ladle in a small amount of warm milk just to slowly heat the yogurt.
Whisk yogurt milk mixture together and return to the pan with the rest of the milk.
Mix and pour into a quart size canning jar.
Put the lid on and place on a towel-covered heating pad.
Wrap the yogurt jar with a kitchen towel and cover the whole thing with a stock pot for insulation.
Turn the heating pad on (low or medium normally work for me), and let sit for 8-10 hours.
Refrigerate.