Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Homemade Yogurt
Getting reviews...
- Level: Easy
- Total: 8 hr
- Prep: 8 hr
- Yield: 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 153
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 6 g
- Cholesterol
- 32 mg
- Sodium
- 88 mg
- Level: Easy
- Total: 8 hr
- Prep: 8 hr
- Yield: 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 153
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 0 g
- Sugar
- 10 g
- Protein
- 6 g
- Cholesterol
- 32 mg
- Sodium
- 88 mg
Ingredients
Directions
- Combine milk and half and half in a saucepan. Bring to a boil over low heat. Remove from heat and transfer to a clean bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk.
- Cover bowl with plastic, then wrap well with heavy towels or a blanket. Set aside in a warm place for 6 to 8 hours, or longer according to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator.
