If you love yogurt it's worth it to make your own. Then you can control what goes into it and enjoy a cost savings as well.
I found this recipe tucked inside one of my Grandmother's old recipe books. It is real yogurt, no gimmicks. This unique method is by far the most simple I've found. It is virtually fail-proof! Easy!
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| For this easy recipe, you will need two ingredients, nonfat dry milk and plain yogurt with live cultures. Any brand should do, so long as it has live cultures. |
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| 1) Preheat oven to 275 degrees 2) Measure 4 cups of non-fat dry milk into a large glass bowl. |
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| 3) Add 6 cups of cool tap water and stir to mix. |
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| 4) Add 3 Tbsp of plain yogurt and stir carefully |
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| 5) Place loosely covered in oven and TURN OFF OVEN. Leave overnight - from 8 to 12 hours 6) Store tightly covered in refrigerator - it will keep for several weeks. 7) Add desired fruit, honey or sugar but remember to keep some of your plain yogurt aside to start your next batch! |
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| Tips - If yogurt seems soupy after 12 hours you can preheat oven back to 275 and repeat process for a few more hours. I've found just having my oven light on keeps the temperature perfect. When you scoop out some of the yogurt, whey will seep into the indentation. Drain off the whey and the yogurt will thicken. If you desire greek style yogurt, use cheese cloth to drain off the whey. Remember that too high heat (more than 130, I think) will kill your yogurt. Enjoy! |
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| This is what your yogurt will look like when it is done. The whey will seep out when a spoon is gently placed on the surface. To learn more about yogurt, cheese and butter, this is a good source - The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply (Back to Basics Cooking)  Update! I've had a reader ask if they could use this same process with regular milk (instead of powdered). I tried two variations ~ The first method 1) Use 6 cups of whole milk from the grocery store and allowed to warm to room temperature. 2) Add 3 tbsp of yogurt to mix then follow directions as stated in recipe above. The results of the first method The finished product was definitely yogurt, however it was very much like keifer in consistancy. It would be perfect for a smoothie or just to drink The second method 1) Heat 6 cups of whole milk from the store to steaming, allow to cool to 110 or so. 2) Add 3 Tbsp of yogurt to mix and follow directions as stated in original recipe The results of the second method The finished product was very thick and creamy. I am impressed! Still much easier than most yogurt recipes. As a side note, milk has been only $1.99 a gallon in our area. This is considerably less expensive than powered milk (approximately $3.50 per gallon for the Aldi brand). I will likely use regular milk until it becomes more expensive than the nonfat dried milk, simply of the cost. |
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