Put 1quart of milk in a saucepan or stock pot. It’ll bubble up as it heats, so use a big enough pan.
While your yogurt maker may not call for the addition of nonfat dry milk to the basic recipe, we find that it helps thicken the yogurt nicely, giving it body it might otherwise lack. So, stir in 1 cup instant nonfat dry milk, the kind that dissolves easily in liquid.
Heat the milk over medium heat until it’s about 180°F; it’ll probably be bubbly around the edges.
Remove the pan from the heat. Your goal is to cool the milk to right around 110°F, so get out your instant-read thermometer, or the thermometer that came with the yogurt maker.
To speed the cooling process, place the saucepan into a larger bowl of ice and water. Or into your ice-and-water filled sink. Or pour the milk into a metal bowl, and place in another bowl filled with ice and water.
Stir the milk frequently as it cools. This will happen faster than you might think – about 10 minutes, if you put your pan in ice water.
Once the milk is at the desired temperature, pour some into a small bowl. Stir in 2 packets of starter.
Or stir in 3 tablespoons of plain yogurt containing active cultures – or however much your yogurt maker suggests.
An organic yogurt, like Stonyfield, is a great choice. Read the side of the container to make sure it lists cultures: S. thermophilus, L. bulgaricus, or the like.
Pour the starter and milk back into the pan, mix thoroughly…
…then pour the mixture from the large pan into the yogurt maker’s removable plastic inner container.
Snap on the smaller inner lid, and place the plastic container of milk into the outer container. Cover with the larger, outer lid.
Plug in the yogurt maker. The red light at the base will turn on; this tells you it’s working.
Let the yogurt “work” for 8 hours; the longer it works, the thicker it’ll be.
A cautionary note: make sure the yogurt maker is set in a quiet spot, away from the general hubbub of your kitchen. In order for the yogurt to thicken properly, it should remain absolutely still as it incubates.
Unplug the yogurt maker. Take the outside lid off, and carefully remove the inner lid to reveal thickened yogurt, with perhaps a thin layer of foam on top.
Place the container of yogurt in the refrigerator overnight, to cool and thicken some more.
Next day, your yogurt is ready to enjoy; stir to smooth it out, if desired.
Notice it’s thick enough to stand up a spoon. Whoever said homemade yogurt has to be thin and watery?
For thicker yogurt, drain the yogurt in the draining bag included with the yogurt maker, following the instruction book. If you’ve lost your draining bag, cheesecloth works just fine.
After about 8 hours, you should have thickened yogurt. After 12 to 16 hours, the yogurt will be thicker still: Greek-style.
Your eventual yield, from 2 quarts of prepared yogurt, is 3 to 4 cups of rich-tasting, Greek-style yogurt – thick as sour cream, and just as tasty!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 73 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 27.6mg||8 %|
|Sodium 179.9mg||6 %|
|Potassium 624.7mg||16 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 19g|
|Protein 13.4g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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