Breakfast

Yogurt Homemade (fortified for extra protein) is for Breakfast, Snack.

Yogurt Homemade (fortified for extra protein) takes 30 minutes to prepare.

Yogurt Homemade (fortified for extra protein) takes 480 minutes to cook.

Yogurt Homemade (fortified for extra protein) makes 14 servings.

The ingredients for Yogurt Homemade (fortified for extra protein) are:

16 cup Milk - Great Value 1% Low Fat Milk
2 oz Fage Total 0% Fat Free Plain Greek Yogurt
.66 cup Great Value Instant Nonfat Dry Milk Powdered

Here is how you make Yogurt Homemade (fortified for extra protein):

Mix powdered milk into the fresh milk until completely dissolved in a large pot. Heat to 180F or just short of boiling. Stir to avoid scorching. If you want to avoid scorching and don't want to stand and stir you can make a double boiler. I use my big stock pot with water and a trivet on the bottom and then set a smaller pot with my yogurt mix inside on the trivet. It doesn't take much longer to come up to temp and I don't have to worry about getting distracted and burning the milk. Remove from heat and cool to 110F or baby milk temp. You can speed this up by setting the pot in a sink of cold water and stirring or let it cool naturally. Mix in the yogurt. Sometimes it is helpful to mix the yogurt with a small amount of the milk first to thin and blend in all the lumps before adding it to the rest of the milk. Pour into jars or containers and place in a warm spot 110F to incubate for 5-8 hours until it has set up and the texture and taste is to your liking. It will look like milk for a long while. I start checking it around 5 hours. Longer than 8 hours is fine but it will get more tangy the longer it incubates. Refrigerate until fully cooled. The yogurt will continue to set as it cools. There are many ways to incubate yogurt. Google this. I use a cooler with warm water and ball canning jars for mine. Some people put it in the oven with just the light bulb on to keep it warm enough. It is important to keep the temperature between 100F-115F. I always incubate at 110F. It's easy and hands off once it has been mixed and so much better than anything you buy. For greek style yogurt you can strain it using cheesecloth, nut milk bag or a very fine mesh strainer to allow the whey to drain. I wet coffee filters and stick them to the sides of my regular strainer. It works for me and is easier then cleaning cheesecloth. There are also yogurt strainers available online. Typically 1/2 of the starting volume is drained for greek yogurt. Some people strain before cooling. I strain mine after it has cooled. I usually strain 1 quart of whey from mine but it's really just personal preference. This can be made with whole milk or fat free or anything in between. I make it with or without the milk powder but if you are making low fat yogurt it can improve the texture to add 1/3 cup of nonfat milk powder. I have added it here in a larger amount to increase the protein. This is really easy and saves a lot of money. You can sweeten it or add flavoring after it has fully cooled. It's very good with a little honey, fresh fruit, jam, or granola. I like making fruit puree for mine.Serving Size:?16 1 cup servings

The nutritional information for Yogurt Homemade (fortified for extra protein) is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 131.9

• Total Fat: 2.9 g
• Cholesterol: 11.4 mg
• Sodium: 156.0 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 0.0 g
• Protein: 9.9 g