Ingredients for Yogurt
- 2% Low Fat Milk
- 1/2 cup regular powdered milk (or 1/4 cup instant powdered milk)
- Plain Yogurt
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How to Make Yogurt
- In a medium saucepan, combine 4 cups of milk (1% or 2%) with 1/2 cup regular powdered milk (or 1/4 cup instant powdered milk). Whisk thoroughly until the powdered milk is completely dissolved. A mixer pitcher is helpful for this step.
- (Optional) Stir in 1/3 cup granulated sugar and 1 teaspoon vanilla extract for vanilla yogurt.
- Heat the milk mixture over medium heat to 180°F (82°C), or until small bubbles form around the edges of the pan and the milk begins to rise slightly.
- Pour the heated milk into a pitcher and allow to cool to 100°F (38°C).
- While the milk is cooling (about halfway through), take your yogurt starter (1/4 cup Dannon plain yogurt for the first batch, then use yogurt from a previous batch) out of the refrigerator to bring it to room temperature. This prevents shocking the starter.
- Once the milk mixture reaches 100°F (38°C), gently stir in the yogurt starter, ensuring it’s well combined.
- Pour the mixture into four 1-pint jars and cover with lids.
- Wrap the jars in a warm towel or blanket. Place them in your prepared hay box (a sturdy fabric box filled with polystyrene beads) or a styrofoam cooler.
- Ensure the jars are snug in the box with minimal air movement.
- Close the lid of the hay box or cooler.
- Let the yogurt incubate undisturbed for 9 hours.
- After 9 hours, remove the jars from the hay box and refrigerate for at least 6 hours, or up to 3 weeks for optimal flavor development.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
116g
Fat
43g
Carbs
9g
