Directions:
- With an instant read thermometer, measure the temperature of the water. It should be at 115 degrees F.
- Place the water and dry milk in a blender container, turn on a run at a medium speed for 5 to 10 seconds; reduce the speed to lowest setting.
- Remove the lid plug and add the yogurt, run for 5 seconds to combine thoroughly, take care not to over-mix.
- Pour the mixture into 2 sterilized containers, cover with a clean cloth and place in oven with light on overnight; the mixture should maintain a temperature of 115 degrees in order to incubate properly.
- The next longer the yogurt incubates the tarter the flavor. Yogurt should be thick, about the consistency of heavy cream, if liquid or watery, incubate longer.
- Store the yogurt in refrigerator and it will continue to thicken as it cools.
- Serve plain, add honey or fresh fruit to sweeten. This yogurt is excellent for making yogurt cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 41.79 Kcal (175 kJ) | ||
| Calories from fat | 3.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 1% | |
| Sodium | 52.69mg | 2% | |
| Potassium | 177.38mg | 4% | |
| Total Carbs | 5.69g | 2% | |
| Sugars | 5.69g | 23% | |
| Protein | 3.41g | 7% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 160.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 12.44 Kcal (52 kJ) | ||
| Calories from fat | 0.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 1% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 1% | |
| Sodium | 15.68mg | 2% | |
| Potassium | 52.8mg | 4% | |
| Total Carbs | 1.69g | 2% | |
| Sugars | 1.69g | 23% | |
| Protein | 1.02g | 7% | |
| Calcium | 47.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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