Homemade Yogurt
Yield
servingsPrep
15 minCook
25 minReady
700 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
milk
|
|
| 4 | tablespoons |
yogurt, plain
|
|
| 1 | x |
sugar
or honey, to sweeten |
*
|
| 1 | pint |
raspberries
for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
milk
|
|
| 6E+1 | ml |
yogurt, plain
|
|
| 1 | x |
sugar
or honey, to sweeten |
*
|
| 473 | ml |
raspberries
for serving |
*
|
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.
