Low Fat Homemade Lemon Yoghurt
Creamy, refreshing, and bursting with zesty citrus flavor, this **Low Fat Homemade Lemon Yoghurt** is a deliciously healthy treat that’s perfect for breakfast, a snack, or a light dessert. Crafted with **low-fat milk, dried milk powder, and active-culture yoghurt**, this recipe promotes gut health while keeping calories in check. Infused with **fresh lemon juice, vibrant lemon zest, and a touch of honey or agave syrup**, it strikes the perfect balance between tangy and sweet. The gentle culturing process ensures a silky, spoonable texture, while a hint of **vanilla extract** adds a comforting warmth. With only 15 minutes of hands-on prep time and simple techniques like low-heat simmering and culturing in a yogurt maker or warm oven, this homemade yogurt is as accessible as it is wholesome. Serve it chilled with granola, fresh fruit, or simply enjoy it on its own for a guilt-free indulgence. Perfect for those seeking a **low-fat, probiotic-rich, lemon-flavored yogurt** made right in their own kitchen!
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Recipe Information
Ingredients
- 4 cups Low-fat milk (1% or 2%)
- 0.25 cup Non-fat dried milk powder
- 3 tablespoons Plain low-fat yoghurt (active cultures)
- 1 tablespoon Lemon zest
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Honey or agave syrup
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the low-fat milk and non-fat dried milk powder. Stir well to dissolve the powder completely.
Place the saucepan over medium heat and gently heat the milk mixture until it reaches 180°F (82°C), stirring frequently to prevent scorching. Use a cooking thermometer to check the temperature.
Once heated, remove the saucepan from heat and let the milk cool down to about 110°F (43°C). You can speed up this process by placing the saucepan in an ice water bath and stirring occasionally.
In a small bowl, mix the plain low-fat yoghurt with a few tablespoons of the cooled milk to create a smooth starter mixture.
Add the starter mixture back into the cooled milk in the saucepan and stir gently to combine.
Stir in the lemon zest, fresh lemon juice, honey (or agave syrup), and vanilla extract until well combined.
Transfer the mixture into a clean container with a lid or individual glass jars.
Cover the container(s) and allow the yoghurt to culture in a warm environment (around 100°F or 38°C) for about 8 hours. This can be done by using a yoghurt maker, a warm oven (turned off), or a slow cooker set to 'keep warm'.
After 8 hours, taste the yoghurt. If it is to your satisfaction, refrigerate to chill and set further for at least 3 hours before serving.
Once set, stir the yoghurt before serving. It can be enjoyed plain or served with toppings like fresh fruits or granola.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 102.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 1682 mg | 129% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 2111 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
