- 1 qt. milk (full-fat, low-fat, or nonfat)
- 2 tablespoons very fresh plain regular or Greek-style live-culture yogurt (full-fat, low-fat, or nonfat)
- calories 154
- caloriesfromfat 48 %
- protein 8 g
- fat 8.2 g
- satfat 4.7 g
- carbohydrate 12 g
- fiber 0.0 g
- sodium 108 mg
- cholesterol 25 mg
How to Make It
Pour milk into a large, heavy pot and bring to a boil over medium-high heat, stirring often. When milk foams up, pour into a bowl and put bowl in a sink of cold water. Cool milk to 110°.
Whisk 1/4 cup 110° milk with yogurt in a bowl, then whisk into milk. Pour into 2 large glass jars, cover, wrap jars in towels, and put in a cooler. Add a few more jars filled with hot water to cooler to keep milk warm, and cover cooler. Let milk sit 8 to 12 hours to set (it will look and taste like yogurt when it's done). The longer it sits, the tangier it gets; chilling stops the process. Yogurt keeps, chilled, up to 1 week.
Nutritional analysis is per 3/4-cup serving (whole milk).
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