Stoveless Homemade Yogurt
Yield
4 cupsPrep
10 minCook
10 minReady
8 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ⅔ | cups |
milk
whole |
|
| ⅓ | cup |
heavy whipping cream
|
|
| ⅓ | cup |
milk, skim, (non fat) powder
non-fat |
|
| ¼ | cup |
yogurt
for starter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 631 | ml |
milk
whole |
|
| 79 | ml |
heavy whipping cream
|
|
| 79 | ml |
milk, skim, (non fat) powder
non-fat |
|
| 59 | ml |
yogurt
for starter |
|
Directions
Combine milk and cream in saucepan.
Heat until boils and rises in pan.
Set aside to cool to 120 degrees F.
Stir in dry milk thoroughly.
Cool to 115 degrees F. Place yogurt for starter in warmed 1-quart crockery bowl.
Stir in some of milk mixture until blended.
Add all of milk mixture and stir lightly.
Cover bowl with plastic wrap.
Wrap in towels and place in insulated picnic tote.
Close securely.
Let stand undisturbed in warm place without drafts 8 to 10 hours.
When yogurt is set, remove from picnic tote and store, tightly covered, in refrigerator.
