Homemade Yogurt (thermos version)
We make this tangy yogurt whenever we’re where yogurt is hard to find. Using a thermos there is nothing to plug in or monitor. It’s easily made from UHT milk, nonfat dry milk and a couple of tablespoons of yogurt from commercial yogurt or a previous batch of homemade yogurt.
Servings: 8
Calories: 84kcal
Equipment
- wide-mouth thermos, 1 quart capacity
- food thermometer
Ingredients
- 1 quart UHT milk (Ultra High Temperature, shelf-stable milk)
- ⅓ cup powdered nonfat dry milk
- 2 tablespoons plain yogurt made with live culture
Instructions
- Combine milk and milk powder in a medium saucepan. Stir until completely blended.
- Over medium-low heat, warm the mixture until it reaches 120 degrees F.
- Add yogurt and stir until almost smooth. Don’t worry if there are a few lumps.
- Pour to milk/yogurt mixture into the thermos and seal tightly. Allow the yogurt to mature in the thermos for 12-18 hours.
- Dump the yogurt out of the thermos and refrigerate until chilled. At first the yogurt will seem thin, but it will thicken as it cools.
Notes
- Stir honey and vanilla into the yogurt for a sweetened version. Vanilla will interfere with the setting of the yogurt, so only add it after the yogurt has been made.
- UHT milk can be found in the baking isle of most grocery stores near the canned milk.