Homemade Nonfat Yogurt Recipes

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 YOGURT

Steps:

• Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees.
• Whisk together 1 cup milk and the yogurt. Stir into remaining milk.
• Transfer to a 1-quart mason jar. Wrap jar (without lid) in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place until yogurt has the consistency of custard, 4 to 5 hours.
• Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid.

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.

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.

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.