Homemade Nonfat Yogurt

Name: Homemade Nonfat Yogurt
Total time: 5 min
Yield: 1 quart
Ingredients: 1 quart skim milk; 1/4 to 1/2 cup noninstant nonfat dry milk (optional); 3 to 4 tablespoons plain yogurt with active cultures

By Marian Burros

Total Time: 5 minutes
Rating: 4(5)
Comments: Read comments

Featured in: Eating Well

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:1 quart

1quart skim milk
¼ to ½cup noninstant nonfat dry milk (optional)
3 to 4tablespoons plain yogurt with active cultures

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a pan, scald the milk but do not boil. Cool it to lukewarm (105 to 115 degrees).
Step 2
Add the dry milk to the lukewarm milk and mix well. Thoroughly stir in the yogurt. Place mixture in wide-mouth thermos bottles or in warmed quart jars or earthenware bowls. Cover and place mixture in a warm oven, or near a pilot light at the top of a stove where it will stay at 90 to 115 degrees. Leave for about six hours or until it is thick. Do not disturb the yogurt while it incubates. The longer it incubates the more tart it will be. If the whey separates, just stir it back in. Yogurt will keep for two weeks in the refrigerator.