Low Fat Homemade Yogurt
Indulge in the creamy tang of Low Fat Homemade Yogurt, a simple and wholesome recipe that transforms just two basic ingredients—low-fat milk and plain yogurt with active cultures—into a nutritious classic. With no fancy equipment needed, this easy homemade yogurt comes together through gentle heating, precise cooling, and a bit of time for fermentation. Optional powdered milk adds extra creaminess without upping the fat content, making it perfect for those seeking a lighter, healthier choice. Whether enjoyed on its own, drizzled with honey, or paired with fresh fruit and granola, this low-fat yogurt is a versatile treat that can also be used as a base for smoothies, dressings, or marinades. Make it your own with this fuss-free recipe and savor the pride of homemade goodness in every bite!
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Ingredients
- 4 cups Low-fat milk
- 2 tablespoons Plain yogurt with active cultures
- 2 tablespoons Optional: powdered milk
Directions
Step 1
Pour 4 cups of low-fat milk into a large saucepan. Optionally, whisk in 2 tablespoons of powdered milk for a thicker consistency.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Once the yogurt has set, refrigerate it for at least 2 hours to stop the fermentation process and improve texture.
Step 8
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
| Serving size | (1005.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 577.5 |
| Total Fat 24.9g | 0% |
| Saturated Fat 15.0g | 0% |
| Cholesterol 95.0mg | 0% |
| Sodium 561.0mg | 0% |
| Total Carbohydrate 51.3g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 51.3g | |
| Protein 37.8g | 0% |
| Vitamin D 419.2IU | 0% |
| Calcium 1402.5mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 277.8mg | 0% |
Source of Calories