Basic Dairy Yogurt Recipe
Because yogurt is best eaten fresh, within 7 days of making, we recommend making it in small batches, often. Our basic recipe is for 1 quart (1 liter) of milk but it can be scaled up.
Sterilize all equipment.
Heat Milk to 194°F, 90°C in a microwave or pan
Cool Milk until it reaches 113°F, 45°C (5-10 minutes in a sink of cold water cools it quickly)
Add Culture and stir it in well before filling the jar and putting the lid on.
Culture for 8 Hours with the lid on the Maker.
Remove & Chill completely (at least 6 hours) in the refrigerator before eating.
Eat within 7 Days of making and stir in any whey (yellow watery liquid) that forms on the top - it is full of probiotics and a natural part of making yogurt.
The nutritional inforamtion given is for a yogurt made with whole milk.
This basic recipe can be used for skimmed milk, powerdered milk and lactose-free milk.
Calories 72, Carbs 3.8 grams, Fat 4.6 grams, Protein 4.1 grams, Fiber 0 grams, Sugar 3.7 grams