Make-it-yourself yogurt that is satisfying and much more but lower in calorie compared to those you buy at the supermarket...
- 1 quart of milk
- 1/4 cup dried starter culture or yogurt with active culture
- 1/3 cup nonfat dry milk powder or 2/3 cup if using skim milk (optional)
- 1 teaspoon unflavored gelatin for thickening (optional)
- Clean yogurt containers or canning jars with lids
- Place the starter culture or active-culture yogurt in a large bowl.
- Add the dry milk powder.
- For a thicker yogurt, add 1 teaspoon unflavored gelatin, mixed with a small amount of milk.
- Warm milk to 110 degrees Fahrenheit in a 1-2 quart saucepan or double boiler.
- Add a small amount of the warmed milk to the active-culture yogurt or starter culture and stir.
- Slowly add the rest of the warmed milk to the mixture.
- Stir well.
- Cover the bowl and place the mixture into an oven on very low heat (200 degrees).
- Leave until set or about 6-8 hours.
- Use a thermometer to make sure the temperature stays at 100 degrees.
- When set, refrigerate the yogurt for 8 hours before eating.