- Level: Intermediate
- Total: 20 min
- Active: 10 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 61
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 47 mg
- Level: Intermediate
- Total: 20 min
- Active: 10 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 61
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 9 mg
- Sodium
- 47 mg
Ingredients
Directions
- Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
- Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
- After the fermentation is complete, refrigerate overnight.
