nutritional information

Per 1/2-cup serving:

  • Calories: 46
  • Protein: 4 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 6 g
  • Cholesterol: 4 mg
  • Sodium: 55 mg
  • Fiber: 0 g
  • Sugar: 6 g
Gluten-Free

Perfect Plain Low-Fat Yogurt

Perfect Plain Low-Fat Yogurt

Serves 8

An extra boost of skim milk powder is added to this all-purpose recipe to increase the proteins in the mixture for a thicker yogurt. Be sure to use instant skim milk powder, which completely dissolves in the milk.
  • 4 cups skim or low-fat milk
  • ⅓ cup instant skim milk powder, optional
  • ¼ cup organic live-culture plain yogurt or 5 g freeze-dried yogurt culture

1. Heat milk to scalding point (170°F; 77°C) in saucepan over low heat, stirring frequently. Whisk in skim milk powder, if using. Remove from heat, and let cool 30 minutes to 1 hour, or until milk temperature reaches 110° to 120°F (44° to 49°C) on instant-read thermometer, stirring once or twice.

2. Whisk together yogurt and 1/2 cup cooled milk in bowl. Whisk this mixture into remaining cooled milk. Pour into clean container(s), secure lid(s), and place in yogurt maker. Set timer for 8 to 10 hours. (The longer yogurt ferments, the firmer its texture and tangier its flavor.) Check 1 container after 8 hours; if yogurt has reached desired tartness and texture, remove cups from yogurt maker, and refrigerate. If not, replace test cup, and continue to ferment 1 to 2 hours more. Chill completely before serving.

April/May 2011 p.46

you might also like



comments

To bring this recipe up to today's 'Greek yogurt' interest : Bring the milk to a boil - if not organic, this will inactivate any antibiotic residue in the milk and give stronger culture activity. I have a hard time getting instant organic powdered milk - if concerned about growth hormones in the milk, regular instant powdered milk can be chock full and no reporting of it is necessary. So - do not add powder and : Put your finished yogurt in a colander lined with muslin or several layers of cheesecloth and let drain to your liking (30 minutes is a good minimum). There you have it - Greek style yogurt that is thick, creamy and higher in protein due to water loss. (this is how they have been doing it in India for at least a couple of thousand years) btw : You can let the boiled milk cool in a container or crock and culture it in that container and wrap it in a thick towel. Checking temp with a thermometer can give better consistent results. Kelly B's way with quart jars & warm water is perfect.

pm - 2014-07-05 16:07:08

For the past 25 years I have made my yogurt in quart jars in a small cooler filled with warm water--comes out perfect every time!

Kelly B - 2014-06-03 17:46:51

If you have a dehydrator with a temperature control, you can use it to make your yoghurt instead of purchasing a yoghurt maker. I use my Excalibur model to make yoghurt in about 4 to 6 hours. There are recipes over the internet and in the Excalibur Dehydrating book.

Lucie Arteau - 2013-05-11 13:59:15