Heat milk in a medium saucepan over medium heat, stirring and scraping bottom of pan often with a heatproof spatula (for a smooth yogurt, take care not to incorporate too much air), until thermometer registers 185°.
Reduce heat to low and cook milk, without stirring or letting it heat above 185°, for 20-25 minutes (it will be slightly thicker at the longer cook time).
Place pot in a large bowl filled with ice water. Stir constantly until thermometer registers 110° (don't go below). Immediately and gently stir in yogurt. Pour mixture into a 32-ounce jar. Cover jar and place in a warm spot in kitchen. Let mixture sit for 10-12 hours (do not disturb jar).
Taste yogurt. If you prefer a thicker, tangier yogurt, let it stand 5-8 hours longer. Refrigerate.
Remember to reserve 3 tablespoons for your next batch!
Read More http://www.bonappetit.com/recipes/2013/01/homemade-yogurt#ixzz2LqkQFegN
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (50%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3mg||1 %|
|Sodium 12.2mg||0 %|
|Potassium 43.6mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 1g||1 %|
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Calories per serving: 18
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