This batch of yogurt is made with less whole milk, more skim milk, and more powdered nonfat milk than the original recipe. Now that I’m getting the hang of making yogurt, it’s pretty easy and so far the results have been reliably good.
I still do not eat the yogurt plain from the jar, but I do enjoy it sandwiched between frozen blueberries and granola–perfect easy-to-pack snack to bring to work.
Lower Fat Homemade Yogurt
1 c. whole milk
3 c. skim milk
1/2 c. nonfat powdered milk
1 small container of plain yogurt
*For each of my three batches so far, I’ve used Wild Harvest organic plain lowfat yogurt.
Heat the whole milk, skim milk, and nonfat powdered milk in a sauce pan on the stovetop until it reaches 170 degrees. Do not allow the milk to boil. Remove from heat, and allow to cool to 110 degrees (either on the counter, or in the fridge). Whisk in the small container of plain yogurt, pour into jars, and let it cook in the yogurt maker for about 6 hours.