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My review
Homemade Yogurt
Lene Marie Dotzler
"This is a really inexpensive way to make lots of yogurt, and it's kind of cool to boot! It also offers and endless amount of possibilities of flavors for those watching sugars. After the first batch, you can use a tablespoon of your own homemade yogurt instead of store-bought."
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Ingredients
12 h 2 m servings 281 calsOriginal recipe yields 4 servings (4 cups)
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Directions
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Prep
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Ready In
- Pour 2 cups of water into a sealable 1 quart container, and stir in the yogurt until dissolved. Whisk in powdered milk until completely blended. Fill with remaining water, and stir. Close the lid, and set in a warm place for 12 to 15 hours. I use a gas oven (turned off), or even a heating pad. Refrigerate, until chilled before serving.
Nutrition Facts
Per Serving: 281 calories; 15 g fat; 21.9 g carbohydrates; 15 g protein; 55 mg cholesterol; 212 mg sodium. Full nutrition
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Reviews
Read all reviews 4246 Ratings
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Most helpful positive review
11/13/2006
Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars, put the jars in a pot, and fill the pot with enough water to come up...
Most helpful critical review
1/7/2007
My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a g...
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1/7/2007
My schoolmate and I used to make yogurt all the time when we were in college, and did not have a lot of money. It tastes better than store-bought too! We placed 1 Tabl. of active yogurt into a g...
11/13/2006
Cool! What I have found that works great for incubation is to seperate the milk/yogurt starter mixture into small mason jars, put the jars in a pot, and fill the pot with enough water to come up...
3/11/2006
I tried using 4 cups of nonfat milk instead of the dry milk and water, and it turned out perfectly. I warmed up my oven a little, and then left the light on to keep it warm, left the mixture in...
8/15/2004
After some trial and error with the incubation period ( I do not have a gas oven) I found that wrapping the container in a hot pad on the lowest setting for about 8 hours produced PERFECT yogurt...
9/23/2009
Yay! This was soooo easy and delicious. I made it in a large glass mixing bowl and put it in my electric oven overnight with just the light on. If it isn't thick enough in the morning I set th...
1/13/2011
Agree with Corrine and Sherry. Milk is the way to go. Powdered milk gives it a funny taste. I use skim milk, but whole and half and half is great if you don't mind the calories. I've a recip...
4/17/2009
As a college student in Southern Utah I would make the yogurt, put it out in the sun and by the end of the day it was perfect(as long as the sun remained out all day) You can also add jam, vanil...
9/4/2006
This was ok. The flavor was good but not amazing. Make sure not to stir it or it will separate and be runny.
1/27/2009
I think this a great start for venturing into the world of homemade yogurt. However, the steps described can lead to a great deal of variability. Also, you can use any kind of milk, and not rest...