Making your own yogurt is one of the best ways to control what goes into your body.

You will need:

3 Tablespoons yogurt

Measuring bowl

Thermometer

1/2 cup sugar

Yogurt Maker

Whisk

I start with 3 tablespoons of a natural, plain yogurt. By natural, I mean containing no or hardly any additives and preservatives. At my grocery store, Hiland is as close as it gets. If you go to Walmart, they have more to choose from. Make sure your yogurt contains live and active cultures. This is important in making your own.

Put your yogurt in a little bowl like I did in the picture. This way it can come to room temperature. Next, I pour 3 cups of milk into a measuring bowl. The amount of milk depends on your yogurt maker. Make sure and read the user manual for your maker. Typically though, you use one tablespoon of yogurt per cup of milk. I use skim milk, but feel free to use whole. In the past, I have mixed both or thrown in half-n-half. Whatever you do, do not use expired milk or yogurt. Your yogurt won’t taste the best if you do.

Next, the milk needs to be heated until it reaches 180-190 degrees. This kills any bacteria that may be in the milk. It typically takes 6-7 minutes in your microwave. Make sure you check your thermometer frequently. If you go over 190, no worries.

Add your 1/2 cup of sugar and mix well with your whisk. You can add less if you want to or substitute with Splenda.

Put your thermometer back into the milk and wait until the temperature reaches 110 degrees. This is important breeding ground for the yogurt cultures. Once you reach 110, add your 3 tablespoons of yogurt and mix well with your whisk.

Slowly pour your soon-to-be yogurt into your maker and plug it in.

Once the lids are on, DO NOT PEEK!! It has to be left undisturbed for at least 12 hours. I start it at night so I’m not tempted to look. After the 12 hours, put it in the fridge to chill. Then enjoy!!

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