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Plus+ 4 Per Serving

1 quart of low fat milk
1/4 cup dried starter culture or yogurt with active culture.
1/3 cup nonfat dry milk powder (use 2/3 cup if
you're using skim milk)
1 teaspoon unflavored gelatin for thickening; optional)
Clean yogurt containers or canning jars with lids
You can purchase dried starter cultures, or just get some
plain yogurt containing live culture. Make sure the
carton says it contains "live culture" or "active yogurt culture."


1. Place the starter culture or active-culture yogurt in a large bowl. Add the dry milk powder, if using. If you want a thicker yogurt, add 1 teaspoon unflavored gelatin, mixed with a small amount of milk.
2. Warm milk to 110 degrees Fahrenheit (use a thermometer) in a 1-2 quart saucepan or double boiler.
3. Add a small amount of the warmed milk to the active-culture yogurt or starter culture and stir.
4. Slowly add the rest of the warmed milk to the mixture. Stir well.
5. Cover the bowl and place the mixture into a commercial yogurt maker, an oven on very low heat (200 degrees), a heating pad, or a warm spot in your kitchen. Leave until set, about 6-8 hours. Use the thermometer to make sure the temperature stays at 100 degrees.
6. When set, refrigerate the yogurt for 8 hours before eating.

After the yogurt is set, you can stir in fruit and/or flavorings. To sweeten, try 2-4 teaspoons honey or sugar.

Makes 4-5 cups yogurt

Per cup (using 2% milk) 141 calories; 4.5 g fat; 19 mg cholesterol; 14.5 g carbs;
10 g protein; 0 g fiber; 152 mg sodium
Homemade Yogurt
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