Low Fat Homemade Yogurt
Craft the perfect batch of creamy, low-fat homemade yogurt with this simple and rewarding recipe! Using just low-fat milk and plain yogurt with active cultures, this wholesome treat is packed with probiotics and free from unnecessary additives. Optional powdered milk can be added to enhance thickness, making it ideal for smoothies, parfaits, or on its own. With easy step-by-step instructions, you'll learn how to heat, culture, and ferment your yogurt to achieve the perfect balance of tanginess and texture. Ready in as little as 6 hours, this hands-on recipe is a great way to embrace healthy eating while saving money. Enjoy a customizable, nutrient-rich alternative to store-bought options—perfect for meal prep and weekly snacks.
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Recipe Information
Ingredients
- 4 cups Low-fat milk
- 2 tablespoons Plain yogurt with active cultures
- 2 tablespoons Optional: powdered milk
Instructions
Pour 4 cups of low-fat milk into a large saucepan. Optionally, whisk in 2 tablespoons of powdered milk for a thicker consistency.
Heat the milk over medium heat, stirring frequently to prevent scorching, until it reaches 180°F (82°C). Use a kitchen thermometer to monitor the temperature.
Once the milk reaches 180°F, remove it from the heat and let it cool to 110°F (43°C). This process may take 30 to 40 minutes. Stir occasionally to speed up the cooling.
In a small bowl, mix 2 tablespoons of plain yogurt with active cultures with a little cooled milk until smooth. Add this mixture back to the rest of the milk and stir well.
Pour the milk mixture into a clean container with a lid. Cover it well and place it in a warm place to set. You can use an oven with the light on, a yogurt maker, or a thermos to maintain a warm environment.
Let the yogurt sit undisturbed for at least 6 to 12 hours, or until it reaches your desired tanginess and consistency. Longer incubation will yield thicker and tangier yogurt.
Once the yogurt has set, refrigerate it for at least 2 hours to stop the fermentation process and improve texture.
Serve chilled. Store leftover yogurt in the refrigerator for up to 1 week. Use 2 tablespoons from this batch to culture your next batch of homemade yogurt.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 51.3 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 1402 mg | 108% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 278 mg | 6% | |
*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.
