If you’re interested in making your own yogurt to save money, this probably isn’t the recipe you want. On the other hand, if you love yogurt and you’re looking for a healthier alternative snack to replace that 1/2 gallon of ice cream in your freezer, you may have just struck gold.
1 52 oz. carton of Fairlife Ultra-Pasteurized Milk
1 16 oz. container of Fairlife Sweet Cream Creamer
2 .5 gm. packets of Yogourmet Freeze Dried Yogurt Starter
Whisk the yogurt starter with 2 cups of milk until well blended.
It is possible to use 2 tbs. yogurt with active cultures as your starter. However, I always get superior results when I use the commercial starter.
Add the starter along with the rest of the milk and creamer to the inner pot. Stir well.
Cover the pot with a paper towel and place a glass lid or round dinner plate on top.
Press the yogurt button, select Custom and set the temperature to 110 ℉.
If you don’t have a yogurt button, grab your manual and look for a non-pressurized setting that allows you to control the temperature. Any setting that lets you maintain 110 ℉ will work.
Set the timer for 8-10 hours and press Start.
When the time is up, transfer the covered inner pot to the refrigerator to set for at least 8 hours.
After the yogurt has set, store it in clean containers in the refrigerator.
The result should be thick and creamy with no need to strain. If you do see small pockets of liquid whey, you can whisk it in or refrigerate it in a separate container to use later in another recipe.
Serve as is or add fresh fruit, a few drops of lemon or orange extract, granola or a handful of dried cranberries, nuts and seeds… the sky’s the limit.
My yogurt starter: Yogourmet Freeze Dried Yogurt Starter