This homemade yogurt recipe creates a rich, creamy base using a combination of canned and skim milk. The addition of unflavored gelatin ensures a silky, stable texture that holds its shape beautifully. By using a small amount of commercial yogurt as a starter, you cultivate live cultures for a tangy, probiotic-rich result. This dish is versatile, serving as a refreshing breakfast topping, a cooling side for spicy meals, or a healthy snack on its own. It&# 226;ÂÂs a simple yet satisfying project that brings the freshness of dairy to your table without the additives found in store-bought varieties.
Yogurt
Description
This homemade yogurt recipe creates a rich, creamy base using a combination of canned and skim milk. The addition of unflavored gelatin ensures a silky, stable texture that holds its shape beautifully. By using a small amount of commercial yogurt as a starter, you cultivate live cultures for a tangy, probiotic-rich result. This dish is versatile, serving as a refreshing breakfast topping, a cooling side for spicy meals, or a healthy snack on its own. It&# 226;ÂÂs a simple yet satisfying project that brings the freshness of dairy to your table without the additives found in store-bought varieties.Ingredients
Directions
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Combine canned milk and skim milk in a 2-quart saucepan.
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Sprinkle unflavored gelatin evenly over the surface of the milk.
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Let the mixture stand for 5 minutes to allow the gelatin to bloom.
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Heat the milk over medium heat, whisking constantly with a wire whisk.
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Continue heating until the mixture is almost boiling and the gelatin is fully dissolved.
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Remove from heat and allow the mixture to cool until warm to the touch.
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Whisk in the commercial yogurt starter until completely incorporated.
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Rinse small jars with hot water to sanitize.
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Pour the warm yogurt mixture into the prepared jars.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 104.9kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.8g4%
- Cholesterol 1.9mg1%
- Sodium 110.4mg5%
- Total Carbohydrate 13.7g5%
- Dietary Fiber 0.0g0%
- Sugars 13.7g
- Protein 10.5g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, let the filled jars sit at room temperature for 4-8 hours to ferment before refrigerating.
Ensure the milk cools to a warm temperature (around 110ðF/43ðC) before adding the yogurt starter; if it's too hot, it will kill the beneficial cultures.
Use plain, unflavored yogurt with live active cultures as the starter for the best flavor and texture.
Store finished yogurt in the refrigerator for up to 2 weeks.
