Plain Yogurt
Make your own yogurt with this simple recipe that will have your family begging for the secret!
Yield
1 servingsPrep
6 minCook
0 minReady
6 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
milk, skim
|
|
| 2 | teaspoons |
crystallized ginger (candied)
|
*
|
| 1 | cup |
milk, skim, (non fat) powder
|
|
| 1 | x |
pint or quart jars with lids
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | quarts |
milk, skim
|
|
| 1E+1 | ml |
crystallized ginger (candied)
|
*
|
| 237 | ml |
milk, skim, (non fat) powder
|
|
| 1 | x |
pint or quart jars with lids
|
* |
Directions
Warm milk to 115 degrees. Stir in powdered milk if you're using it. Place two teaspoons of yogurt culture into a small dish and stir in a small amount of the warm milk, stirring well to remove any lumps. Add the warmed milk, mix well and pour into jars to incubate.
Store in a warm place (90 to 100 degrees) for six to eight hours.
Refrigerate when thick.
