View cart background image
0
items
Free Shipping Over $49
Culinary Escape to Spain
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Homemade Yogurt

Source: © EatingWell Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  10 Minutes
Total Time:  9 Hours 10 Minutes
  Makes 2 cups (Serves 4)
RECIPE INGREDIENTS
2 cups milk
2 tablespoons plain low-fat yogurt
DIRECTIONS
In a very clean saucepan, heat milk to 180 degrees F. Then allow it to cool to 110 degrees F. Meanwhile, wash a heat-proof glass jar with a tight-fitting lid in very hot soapy water. Rinse well with boiling water.


Stir the store-bought yogurt into the milk. Pour the mixture into the glass jar and seal tight.


Put the jar into a preheated 100 degrees F. oven or insulated picnic cooler for 7 hours. The longer the incubation, the more tangy the yogurt. Once you refrigerate, the process stops.


Refrigerate the yogurt for 2 hours before using. It will hold in the refrigerator for about 1 week. Save some of the yogurt from this batch to use as a starter for your next batch of yogurt.


Serving size = 1/2 cup


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 cups (Serves 4)
Calories: 65
Fat. Total: 2g
Protein: 4g
Carbohydrates, Total: 6g
Sodium: 66mg
% Cal. from Fat: 28%
Cholesterol: 10mg
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.