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Homemade Yogurt

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Recipe

 

Yield

servings

Prep

15 min

Cook

25 min

Ready

700 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 quart milk
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4 tablespoons yogurt, plain
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1 x sugar
or honey, to sweeten
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1 pint raspberries
for serving
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Ingredients

Amount Measure Ingredient Features
0.9 l milk
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6E+1 ml yogurt, plain
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1 x sugar
or honey, to sweeten
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473 ml raspberries
for serving
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Directions

Sterilize all equipment in boiling water before using.

Bring milk to a boil, then cool to 100 degrees F.

In a small bowl blend yogurt with ¼ cup of warm milk.

Whisk it back into warm milk.

Pour into a pre-warmed thermos, seal, and set aside in a warm place for 7 hours.

Turn yogurt out into a bowl set in a bowl of ice water, stirring to quicken cooling.

Cover and refrigerate for 4 hours, or until thickened.

Sweeten to taste, if desired, and serve with raspberries.

Yogurt will keep for 4 to 5 days, covered and refrigerated.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 13136% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 107mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 17g
Vitamin A 10% Vitamin C 1%
Calcium 30% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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