Breakfast

2% Homemade yogurt, vanilla is for Breakfast, Snack.

2% Homemade yogurt, vanilla takes 150 minutes to prepare.

2% Homemade yogurt, vanilla takes 480 minutes to cook.

2% Homemade yogurt, vanilla makes 4 servings.

The ingredients for 2% Homemade yogurt, vanilla are:

3 1/2 cups 2% milk
1/4 cup nonfat powder milk
2 T. Greek yogurt, regular, plain
1/4 cup sugar
2 t. vanilla

Here is how you make 2% Homemade yogurt, vanilla:

In a large turkey roasting pan, place two towels and an oven thermometer. Preheat the roasting pan to 115-120 degrees.Pour milk into quart canning jar and place jar in a large pot of water. Water should be half way up the jar or higher. Place a candy thermometer in milk. Bring water to boil and continue boiling until the temperature of the milk reaches 185 degrees. Remove jar from water and allow milk to cool in the fridge until temperature reaches 120-115 degrees.Add the powder milk and whisk it in. (Scoop off any foam that forms.) Then add the Greek yogurt and stir it in. Put a lid on the jar. Use one of the towels in the roasting pan and wrap it around the jar. Use a large rubber band to hold it on. Spread the other towel across the bottom of the roasting pan. Place the jar in the center of the roaster and replace roaster lid. Leave the oven thermometer inside so you can periodically check the temperature. It needs to stay between 115-120 degrees. Leave the jar inside for about 8 hours or overnight.When yogurt is done, pour it into a large bowl and whisk in the sugar and vanilla.You can eat it right away or pour it back into the jar to store in the fridge. It will continue to thicken after several hours in the fridge.Serve plain or with granola and fruit.Serving Size: 4, 1 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user KARYLIP.

The nutritional information for 2% Homemade yogurt, vanilla is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 166.8

• Total Fat: 4.2 g
• Cholesterol: 17.1 mg
• Sodium: 100.3 mg
• Total Carbs: 23.7 g
• Dietary Fiber: 0.0 g
• Protein: 8.8 g