Directions:
- Place 4 pint glass canning jars (lids & rings, too) into your canning pot with about an inch of water. Cover and boil for 10 minutes. Turn heat off & leave to sit until you are ready to use jars.
- Pour 1/2 gallon of milk into heavy bottomed stock pot & heat to 185°-190°F.
- Measure out sugar & scrape vanilla bean into it. Stir well.
- Remove milk from heat & place entire pot into sink of cold water. Add sugar/vanilla bean/vanilla extract & stir. Cool to 120°F.
- Add 1/2 cup starter yogurt & stir thoroughly so there are no little clumps of yogurt.
- Remove jars from canner & add milk.
- Add lids & rings to jars and place back into canner.
- Fill with 1 gallon of the hottest tap water you can get and place back on stove at the warm setting. Let sit for 3 hours.
- Place yogurt into refrigerator for 3 hours.
- Enjoy or place strainer & cheesecloth over an empty bowl & allow yogurt to strain for 1-2 hours in refrigerator & place yogurt back into jar for thicker Greek style yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.43 Kcal (688 kJ) | ||
| Calories from fat | 5.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 1% | |
|---|---|---|---|
| Cholesterol | 9.19mg | 3% | |
| Sodium | 146.84mg | 6% | |
| Potassium | 542.43mg | 12% | |
| Total Carbs | 27.44g | 9% | |
| Sugars | 27.24g | 109% | |
| Protein | 10.41g | 21% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 423.4mg | 42% | |
| Amount Per 100 g | |||
| Calories | 45.96 Kcal (192 kJ) | ||
| Calories from fat | 1.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 1% | |
|---|---|---|---|
| Cholesterol | 2.57mg | 3% | |
| Sodium | 41.05mg | 6% | |
| Potassium | 151.62mg | 12% | |
| Total Carbs | 7.67g | 9% | |
| Sugars | 7.62g | 109% | |
| Protein | 2.91g | 21% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 118.3mg | 42% | |
* 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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