REALLY EASY HOMEMADE YOGURT

Elliehmltn

This is themost successful recipe I've used. I've developed it mostly by trial and error. It's thick and creamy, and so smooth and mellow I like it even without any flavoring or sweetener. It's not fat-free; I don't like the taste as well using fat-free milk, so I just deal with the extra calories and fat.

10 minutes to prepare, half an hour or so to cool, 5 hours to "yog," and it's done. Easy.

3-1/2 cups 2% milk
1/2 cup Nido powdered whole milk (often available in Hispanic grocery section at Walmart)
1/4 cup plain yogurt (for starter, from store or previous batch)
Optional: 1/2 teaspoon Knox unflavored gelatin

Pour milk into microwaveable bowl, at least 2-quart size. Add powdered milk and stir very well (I use a whisk.) Microwave on high till it boils. Most recipes have you only heat it to about 185*F, but I find the yogurt comes out thicker and firmer after boiling. I think maybe it alters the protein structure, like hard-boiling an egg.

After it boils, remove from microwave, cover surface with plastic wrap to prevent skin from forming, and let cool to about 120*, or till the bowl feels between warm and hot when you put your hands around it.

(Optional: stir Knox gelatin into 1/4 cup water, let sit a few minutes to soften, microwave 30 seconds to melt, stir well, pour into hot milk and stir very well. This isn't the "purist" way to make yogurt, but I do like the texture better... very thick but not jello-y.)

Put the yogurt starter in a small bowl or cup and stir till smooth. Add a few spoonfuls of the warm milk and stir again to make sort of a smooth slurry. Pour this back into the milk and stir well. Pour into one-quart container with secure lid. Keep it warm for about 5 hours, then refrigerate.

I've read lots of ways people keep it warm. Here's how I do it. I put the container (an empty plastic Ovaltine jar for me) into a knit hat and put it in a drawer surrounded by clothing. I have also wrapped it in an afghan and buried it on the sofa under throw pillows. I like the drawer method because it's out of the way.

If you can't find the Nido powdered whole milk, you can use nonfat dry milk, but I don't like the taste as well. If you do find Nido, make sure you get the "Fortified Powdered Whole Milk", not Nido Kinder, which is kind of like baby formula and tastes like it. You will most likely not find Nido where the dry and evaporated milk are in the store; it'll be with the Hispanic foods. It comes in a container similar to a coffee can with a plastic lid.

I LOVE this yogurt.

Per cup:
Calories 194
Carbohydrate 20g
Protein 11g

emyishardcore

Cool I will try this