Directions:
- Pour milk into a large sauce pot over medium-high heat.
- Heat the milk, stirring occasionally, until it reaches 180 degrees.
- Remove from heat and cool to between 110-120 degrees, still stirring occasionally.
- Once the temperature reaches that range, add the yogurt and milk powder.
- Whisk until smooth and then pour into a bowl with a lid.
- Wrap in thick kitchen towels and place in a preheated oven. (You can preheat it to any temp, you just want the oven to be warm to keep the yogurt warm).
- Allow it to sit undisturbed in the oven for 8-12 hours (I left it for a little over 13 hours with no problem).
- Remove it from the oven and strain in a mesh strainer or colander lined with a coffee filter or paper towels (you can also use cheese cloth, I just never have any).
- Drain for about an hour or two depending on how dry you like your yogurt.
- Place in a lidded storage container and keep in the fridge for up to a week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.9 Kcal (297 kJ) | ||
| Calories from fat | 15.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.68g | 3% | |
|---|---|---|---|
| Cholesterol | 8.4mg | 3% | |
| Sodium | 74.48mg | 3% | |
| Potassium | 251.63mg | 5% | |
| Total Carbs | 8.45g | 3% | |
| Sugars | 8.45g | 34% | |
| Protein | 5.07g | 10% | |
| Calcium | 209.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 42.06 Kcal (176 kJ) | ||
| Calories from fat | 8.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 3% | |
|---|---|---|---|
| Cholesterol | 4.99mg | 3% | |
| Sodium | 44.18mg | 3% | |
| Potassium | 149.27mg | 5% | |
| Total Carbs | 5.01g | 3% | |
| Sugars | 5.01g | 34% | |
| Protein | 3.01g | 10% | |
| Calcium | 124.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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