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Low Fat Homemade Yogurt
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Low Fat Homemade Yogurt
Recipe Amount:
5 Cups
Serving Size:
1 Cup
Sodium per Serving (mg):
172
This is Greek yogurt but is so much better than what you can buy at the grocery store. Creamy and not sour. We have used it as a substitute for mayonnaise when we make dressings or sauces.
Ingredients
- 8 Cups Low Fat Milk - 1/2 Gallon
- 2 Tbl Plain Low-Fat Yogurt - With live cultures
Preparation
Step 1:
Heat the milk in a saucepan over medium heat to 180F degrees. Don't use higher heat to speed up the process since the milk at the bottom of the pot will burn. Remove from heat and let the milk cool down to 110F degrees. You may skip this step if the milk has been pasteurized.
Step 2:
Pour the milk into an instant pot and add the yogurt. Set the instant pot to the "Low" yogurt setting for 24 hours.
Step 3:
After 24 hours, pour the yogurt into a cheesecloth or nut bag and hang over a bowl to strain the excess whey over 4 hours. Refrigerate after straining. Yogurt will stay good in the refrigerator for 2 weeks.
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Cup
Calories (kCal):
164
Fat (g):
4
Cholesterol (mg):
20
Sugar (g):
20
Protein (g):
12
Fiber (g):
0
Sodium (mg):
172
Potassium (mg):
586
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