do you have a digital thermometer? then you can make homemade yogurt! i have the best luck with this recipe in cooler temperatures (october through april), so now is the best time to try. sweeter than store-bought yogurt, you may even like this plain! serve with a spoonful of fruit butter, quality jam, or a few spoonfuls of granola.
this weekend i will be celebrating my birthday by attending my first-ever food swap in indianapolis. i've made peach butter to swap (recipe next week), and i'm excited to see what the event will be like. though i may be bringing home several high-carb items to share with give to james, i hope to make some new finds! and james promises to make my favorite coconut cream tart for my birthday dessert...
this weekend i will be celebrating my birthday by attending my first-ever food swap in indianapolis. i've made peach butter to swap (recipe next week), and i'm excited to see what the event will be like. though i may be bringing home several high-carb items to share with give to james, i hope to make some new finds! and james promises to make my favorite coconut cream tart for my birthday dessert...
HOMEMADE YOGURT
Yield: 8 cups
Nutrition: 130 calories, 12 carbs per cup
INGREDIENTS
8 cups 2% milk
2 tsp plain yogurt (does not have to be exact)
DIRECTIONS
Heat the milk on medium-low until the temperature reaches 180 F. Remove from heat to begin cooling. When temperature is between 120-110 F (but not below or above), stir in the plain yogurt.
Set your oven heat to warm, or the lowest temperature.
Move the milk mixture to a glass or porcelain container with a lid, and fully wrap the container in a towel. Turn the oven off, and place the wrapped container in the oven; close the door. Let incubate for 8-12 hours; refrigerate.
Note: If you would like thicker yogurt, strain the yogurt by placing a cheesecloth or paper towel in the bottom of a strainer set over a bowl. Leave in the fridge to strain and discard the liquid whey or use it for another purpose.
SOURCE
Original
Yield: 8 cups
Nutrition: 130 calories, 12 carbs per cup
INGREDIENTS
8 cups 2% milk
2 tsp plain yogurt (does not have to be exact)
DIRECTIONS
Heat the milk on medium-low until the temperature reaches 180 F. Remove from heat to begin cooling. When temperature is between 120-110 F (but not below or above), stir in the plain yogurt.
Set your oven heat to warm, or the lowest temperature.
Move the milk mixture to a glass or porcelain container with a lid, and fully wrap the container in a towel. Turn the oven off, and place the wrapped container in the oven; close the door. Let incubate for 8-12 hours; refrigerate.
Note: If you would like thicker yogurt, strain the yogurt by placing a cheesecloth or paper towel in the bottom of a strainer set over a bowl. Leave in the fridge to strain and discard the liquid whey or use it for another purpose.
SOURCE
Original
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