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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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

83.9 calories; 5.9 g protein; 8.4 g carbohydrates; 10.5 mg cholesterol; 76.8 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
11/22/2015
This was so easy and totally delicious - loved how creamy it turned out and it was perfect with my usual nuts and honey. I cannot believe I just made my own yogurt:) Read More
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