How to Make Yogurt Without a Yogurt Maker
Homemade yogurt is high in protein, calcium, and probiotics that aid the digestive system. If you don't mind taking the time to make it, homemade yogurt is also cheaper and more versatile than the store-bought stuff. And you don’t need a yogurt maker to make great DIY yogurt either. Once you have plain homemade yogurt, taking it a step further by making thick Greek yogurt is easy.
Servings: 5 servings
Calories: 122kcal
Equipment
- 1 one-quart mason jar sterilized
Ingredients
- 4 cups milk any milk will work
- 2 tbsp yogurt organic, plain live culture yogurt or purchased powder
Instructions
- In a small pot on the stove, heat the milk to a temperature of 180°F.
- Turn the heat off and let the temperature come down to 110°F. Don't let it cool below this temperature.
- Pour it into the one quart. canning jar and gently mix in your starter culture or yogurt. Cap the jar.
- Turn your oven on to 110°F (or the lowest setting possible). Allow it to stay at this temperature for 10 minutes and then turn it off.
- Wrap your jar in a thick towel and place it in the oven. Turn on your oven light to help hold the temperature. Leave it there for 12 hours (or overnight). Then unwrap the jar and place it in the refrigerator for several hours.
- Serve the finished yogurt plain or mix it with fruit, nuts, oats, etc.
Nutrition
Calories: 122kcal | Carbohydrates: 9g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 78mg | Potassium: 305mg | Sugar: 10g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg