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2 Ratings
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This recipe is my variation of one that came with my yogurt maker. It's easy to create Greek yogurt from this, too! Simply strain the yogurt in a colander lined with fine cheesecloth or coffee filters. Using kefir at the start creates a much more tart yogurt from the start; it tastes a lot like Sana from Europe. You can substitute plain yogurt with live active cultures for the kefir, if desired. Save 1/2 cup of yogurt to use a starter, if desired. Eat yogurt within a week.

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Recipe Summary

prep:
10 mins
cook:
4 hrs 5 mins
additional:
2 hrs
total:
6 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a yogurt maker or slow cooker on Low.

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  • Whisk milk and dry milk powder together in a saucepan over medium heat until almost boiling, about 4 minutes. Cool milk to lukewarm (100 to 110 degrees F/38 to 45 degrees C).

  • Gently stir kefir into milk mixture until just blended. Pour mixture into yogurt containers or slow cooker. Cook on Low

  • Cook on Low until desired level of tartness and yogurt consistency is reached, 4 to 10 hours. Chill yogurt in the refrigerator, at least 2 hours.

Nutrition Facts

84 calories; protein 5.9g; carbohydrates 8.4g; fat 2.9g; cholesterol 10.5mg; sodium 76.8mg. Full Nutrition
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