Best 6 Homemade Nonfat Yogurt Recipes

EASY HOMEMADE LOW-FAT YOGURT

Steps:

• Heat oven to the lowest temperature. Mine goes as low as 170.
• Whisk in the milk the dry milk and gelatin if using.
• Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
• Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
• Remove about 2 cups from the bowl and stir in the yogurt.
• Stir the yogurt/milk mixture into the warm milk.
• Cover with a clean towel and put in the oven. Turn the oven light on.
• Let sit without stirring for 6-8 hours. I usually go to bed at this point.
• After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
• To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
• Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.

HOMEMADE NONFAT YOGURT

Steps:

• In a pan, scald the milk but do not boil. Cool it to lukewarm (105 to 115 degrees).
• Add the dry milk to the lukewarm milk and mix well. Thoroughly stir in the yogurt. Place mixture in wide-mouth thermos bottles or in warmed quart jars or earthenware bowls. Cover and place mixture in a warm oven, or near a pilot light at the top of a stove where it will stay at 90 to 115 degrees. Leave for about six hours or until it is thick. Do not disturb the yogurt while it incubates. The longer it incubates the more tart it will be. If the whey separates, just stir it back in. Yogurt will keep for two weeks in the refrigerator.

EASY HOMEMADE YOGURT

Steps:

• Pour the milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce heat and simmer, about 10 minutes; do not let it boil over.
• Remove pot from heat and allow to sit for 30 to 60 minutes. Dip your finger into the milk every once in a while to determine when you can leave your finger in the milk for 10 to 15 seconds without burning. Pour in the yogurt; there is no need to stir.
• Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Transfer to the refrigerator to allow the yogurt to continue to thicken.

VANILLA FROZEN YOGURT

Steps:

• Stir the yogurt, sugar, and vanilla extract together until the sugar has dissolved. Cover. Refrigerate 1 hour.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer to a one- or two-quart plastic container with a lid; cover surface with plastic wrap and seal. For best results, frozen yogurt should ripen in the freezer for at least 2 hours or overnight.

FABULOUS FAT-FREE FROZEN YOGURT

Steps:

• Freeze the yogurt, and the fruit, if you are starting with fresh.
• It is best to put the yogurt into an ice-cube tray.
• Puree the frozen yogurt and fruit in a food processor with the remaining ingredients, except the sugar.
• They should be thoroughly blended.
• Taste, and process in as much sugar as seems good to you.
• Spoon into serving dishes and return to the freezer until dessert time.
• If you wish to keep the yogurt in the freezer for up to a week, you may do so, in a covered container.
• It will need to sit out at cool room temperature for 30 minutes to an hour before serving, or it will be too hard.

HOMEMADE NONDAIRY YOGURT

Steps:

• Place 3/4 cup milk in a small bowl and whisk in starch until smooth.
• Bring remaining milk to a simmer in a medium pot. Whisk starch into hot milk, then let simmer until mixture thickens, 2 to 3 minutes. It should be very thick, like pudding. (It will thin out after fermentation.) Remove from heat, transfer to a glass jar or ceramic bowl (not a reactive metal bowl), and let cool until it reaches 110 degrees.
• Stir in starter, cover, and let ferment somewhere warm and draft-free for 12 to 24 hours, until it milk turns sour, to taste. If it separates, simply whisk or shake it back together.
• Refrigerate for at least 4 hours to set.