Homemade vanilla yogurt. It's cheaper, better for you and easier than you though. Plus, it tastes good. Who knew?
I think this would be a great science experiment for kids
Heat milk to 180 degrees F, stir frequently to prevent scorching.
Hold at 180 degrees F for 10 min. Turn off heat.
Add powdered milk, stir well.
Place pan in a sink of cold water to reduce milk temp to 110 deg F, or just let it sit until the temp has dropped
Remove from cold water
Stir 1/2 to 1 cup of the warm milk into the plain yogurt until yogurt is smooth & dissolved
Pour yogurt and milk mixture into the heated milk
Add vanilla, stir very well
There are many ways to incubate your yogurt. You don't need a yogurt maker but if you have one, follow your machines instructions. Allow the yogurt to incubate, undisturbed, for 9-10 hrs. Refrigerate.
If you don't have a yogurt maker you can use a crock pot on low. You want to maintain the temp around 110 degrees during the incubation period. I've been successful by bring the crock pot yogurt temp up to 110 degrees then wrapping the crock in a heavy towel and sitting it in my oven (turned off) for 10 hours. Others use a cooler with a heating pad and yogurt inside and all wrapped in a blanket. I've never tried this but they say it works. Search the Internet for ideas, there are a lot of them out there
Have fun and enjoy better yogurt and extra $$ in your pocket.
Try searching the Internet for ways to incubate your yogurt if you don't have a yogurt maker...it's not that hard.
Be sure to use plain yogurt with live cultures. I prefer Stonyfield or Fage.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (149g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 33 | ||
Calories from Fat: 2 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 8.6mg | 0 % | |
Potassium 29.8mg | 1 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database 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: 33
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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