Save some cash and a stop at the Chobani Cafe and make yourself some homemade yogurt. This recipe is great to use as a base for popsicles, a baking substitute, or simply to enjoy as yogurt alone. You can also store the yogurt for up to three months in the freezer. Yogurt is also a great source of protein, calcium, and iodine and is a perfect post-workout snack. This recipe has no added sugar, so it is healthier than popular store brand yogurts. It also will boost your immune system because it contains natural probiotics.
I enjoy customizing my yogurt – I will make a tangy thinner yogurt for dips, snacks or to freeze for frozen yogurt. I also make a thicker and creamier yogurt for dessert. You can modify the taste, consistency, and richness. In addition, you can save some yogurt for starter for another batch. Use this simple recipe and enjoy the freshest yogurt you’ve ever tasted.
Homemade Yogurt
Ingredients
Instructions
Heat milk on medium to high heat until it reaches 200° F.
Remove the milk from the stove and let it cool to 115° F.
Mix 1/2 cup of plain yogurt with 1 cup of warm milk.
Combine this mixture the the cooled milk.
Let the yogurt rest for at least four hours (or overnight) in the oven, an insulated container, or wrapped in a dish towel. This will allow the cultures to multiply.
Chill and serve.
#SpoonTip The higher fat content of the milk, the creamier the yogurt will be.
#SpoonTip If you would like greek style yogurt, you can strain the yogurt with a cheese cloth to achieve a thicker yogurt.
#SpoonTip The longer you let the yogurt rest, the more sour and tangy it will become. It will also thicken.