Low Fat Homemade Lemon Yoghurt
Indulge in the creamy, tangy goodness of Low Fat Homemade Lemon Yoghurt, a refreshing and health-conscious treat that’s perfect for breakfast, snacks, or dessert. Made with wholesome low-fat milk, a touch of honey or agave for natural sweetness, and zesty bursts of fresh lemon juice and zest, this easy-to-make recipe captures the perfect balance of flavor and nutrition. Crafted with active cultures, this yoghurt is a probiotic-rich choice that supports your gut health while satisfying your cravings. With just 15 minutes of hands-on prep and a simple fermenting process, you’ll have velvety, homemade yoghurt that’s leagues better than store-bought. Serve it as is or elevate it with a sprinkle of granola or fresh berries for an irresistible, low-fat indulgence!
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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
Directions
Step 1
In a medium saucepan, combine the low-fat milk and non-fat dried milk powder. Stir well to dissolve the powder completely.
Step 2
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.
Step 3
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.
Step 4
In a small bowl, mix the plain low-fat yoghurt with a few tablespoons of the cooled milk to create a smooth starter mixture.
Step 5
Add the starter mixture back into the cooled milk in the saucepan and stir gently to combine.
Step 6
Stir in the lemon zest, fresh lemon juice, honey (or agave syrup), and vanilla extract until well combined.
Step 7
Transfer the mixture into a clean container with a lid or individual glass jars.
Step 8
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'.
Step 9
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.
Step 10
Once set, stir the yoghurt before serving. It can be enjoyed plain or served with toppings like fresh fruits or granola.
Nutrition Facts
| Serving size | (1101.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 690.8 |
| Total Fat 10.2g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 49.4mg | 0% |
| Sodium 606.6mg | 0% |
| Total Carbohydrate 105.4g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 102.0g | |
| Protein 45.2g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 1681.5mg | 0% |
| Iron 0.7mg | 0% |
| Potassium 2110.7mg | 0% |
Source of Calories