Some prefer the taste or low-calorie content of fat-free Greek yogurt. While not as creamy as yogurt made with whole milk, non-fat Greek yogurt still gives you that tangy taste and high level of protein that keeps you happy and full for hours.
EssentialsPrep Time: 20 minutes Total Time: 6-8 hours Servings: 6
- 7 1/2 cups of skim milk
- 1 cup nonfat powdered milk (optional)
- 1/2 cup plain yogurt (with no flavors or fruit)
- 4 quart stainless steel saucepan (or pot) with a thick bottom
- Candy or food thermometer (must be able to take a reading at 185° F and 100° F)
- Remove the 1/2 cup of plain yogurt from the fridge to give it time to warm up to room temperature.
- Heat the milk on the stove stirring regularly until it reaches 185° F. Do not boil or scald the milk – this will result in a grainy or possibly ropey texture. To make a thicker yogurt, you can mix 1 cup of nonfat powdered milk to the skim milk prior to heating.
- Immediately remove the pot from the stove. Let the milk cool to 100° F. To speed up the cooling process, put the pot into an ice bath. Carefully monitor the temperature to make sure that the milk doesn’t get too cold.
- Whisk the 1/2 cup of plain yogurt (your starter culture) into the milk. You may want to mix 1 cup of milk and the 1/2 cup of yogurt in a smaller bowl first to create a slurry and then mix that into the rest of the milk.
- Pour the mixture into the large container and place it in the Dash Greek Yogurt Maker and cover. Set the timer to 5-12 hours. Less time will result in a more mild tasting yogurt, more time will result in a yogurt that is more tart. The Dash Greek Yogurt Maker will automatically turn off when the countdown reaches 0. You may want to set a kitchen timer or the timer on your phone as a reminder.
- Strain and chill the yogurt using the Greek Strainer and one of the containers. The thickness is determined by how long you strain the yogurt. With skim milk, you may want to strain the yogurt for up to 2 hours.
- After straining, cover and store the yogurt in the refrigerator. Consume within a week.
If you would like to use your homemade yogurt to make another batch, set aside about 1/2 cup (strained or unstrained) yogurt to use as a starter culture. Make the next batch within 2-3 days to ensure the best results.