Texas-Style Yogurt Recipe

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Texas-Style Yogurt
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Ingredients
2
Count
Nutrition
798
Calories
Total time
540
Minutes
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Ingredients:

  • 1/2 gallon milk
  • 3/4-1 cup yogurt (with active cultures)

Directions:

  1. Heat the milk to 185-190 degrees F in a non-aluminum cooking pot. (I use a slow cooker on the high setting and just track the temp on a candy thermometer It takes about an hour and a half to do it this way, but it doesn't scald. If you do this, you will need to pour the milk off into another vessel for the next step.).
  2. When the milk hits 185-190 degrees F, put the whole pot into a cold water bath where the water comes up on the outside of the pot to the same level the milk is at on the inside. Watch it closely because the temp will drop like a stone.
  3. When your milk hits 120 -125 degrees F on the thermometer, remove it from the waterbath.
  4. Whisk in the yogurt with active cultures.
  5. Put the cover on the pot (sometimes I pour it off into jars) and set it somewhere guaranteed to be over 100 degrees for 8 hours. (Some folks use a slow cooker with a warming setting, some use an evaporator, others wrap the pot or jars in a heating pad - there's a lot of ways you can do this. In Texas, I just put it outside.).
  6. After 8-9 hours, your yo should have gurted (It'll look thick, you'll be able to see a separation of the whey from the milk - etc.) If your yo hasn't gurted, this means your culture either didn't take or died in the process. To be sure you can leave it a bit longer but after 10 hours that yo is as gurted as it's going to get (if it doesn't work, the milk that isn't yogurt can be used in cooking.).
  7. If the yo has gurted, pour it into cheesecloth, potato sack cloth or muslin and strain the whey off with a collander. Then tie the ends of the cloth together and hang it over the sink to allow the whey to drip off even more.
  8. For store bought style yogurt, draining the whey takes about 15-30 minutes. For Greek style yogurt, let it sit for about an hour to an hour and a half. For, my favorite, which is roughly the consistency of smooth ricotta, let it go for two hours.
  9. Stored in an airtight container, this stuff will hold up in the fridge for several days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 797.85 Kcal (3340 kJ)
Calories from fat 58.21 Kcal
% Daily Value*
Total Fat 6.47g 10%
Cholesterol 67.22mg 22%
Sodium 922.29mg 38%
Potassium 3391.46mg 72%
Total Carbs 108.77g 36%
Sugars 108.77g 435%
Protein 65.26g 131%
Vitamin C 2.2mg 4%
Calcium 2651.8mg 265%
Amount Per 100 g
Calories 36.68 Kcal (154 kJ)
Calories from fat 2.68 Kcal
% Daily Value*
Total Fat 0.3g 10%
Cholesterol 3.09mg 22%
Sodium 42.4mg 38%
Potassium 155.9mg 72%
Total Carbs 5g 36%
Sugars 5g 435%
Protein 3g 131%
Vitamin C 0.1mg 4%
Calcium 121.9mg 265%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 19
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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