Homemade Nonfat Yogurt Recipes

HOMEMADE YOGURT

Steps:

• Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
• Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
• Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
• Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

EASY HOMEMADE LOW-FAT YOGURT

Steps:

• Heat oven to the lowest temperature. Mine goes as low as 170.
• Whisk in the milk the dry milk and gelatin if using.
• Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
• Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
• Remove about 2 cups from the bowl and stir in the yogurt.
• Stir the yogurt/milk mixture into the warm milk.
• Cover with a clean towel and put in the oven. Turn the oven light on.
• Let sit without stirring for 6-8 hours. I usually go to bed at this point.
• After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
• To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
• Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.

HOMEMADE NONFAT YOGURT

Steps:

• In a pan, scald the milk but do not boil. Cool it to lukewarm (105 to 115 degrees).
• Add the dry milk to the lukewarm milk and mix well. Thoroughly stir in the yogurt. Place mixture in wide-mouth thermos bottles or in warmed quart jars or earthenware bowls. Cover and place mixture in a warm oven, or near a pilot light at the top of a stove where it will stay at 90 to 115 degrees. Leave for about six hours or until it is thick. Do not disturb the yogurt while it incubates. The longer it incubates the more tart it will be. If the whey separates, just stir it back in. Yogurt will keep for two weeks in the refrigerator.