Serving Size : 8 Preparation Time :0:45
Categories : Breakfast Foods Snacks
Amount Measure Ingredient -- Preparation Method
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4 cups whole milk -- see notes
3 tablespoons yogurt -- with live cultures see notes
2/3 cup fruit jam -- OR cooked, frozen or canned fruit, or ice cream toppings see notes
Bring milk and yogurt to room temperature before starting.
Combine milk or jam, if using a thick ice cream topping you may need to heat the topping slightly before adding it to the milk as it is warming.
Heat milk to 180 F (82 C) slowly. Stirring occasionally.
Remove from heat and let milk mixture cool to 110-115 F (43-46 C)
Stir yogurt in well.
Put mixture into glass or ceramic containers and incubate per your preferred method. 6-8 hours or until firm
Refrigerate until ready to serve.
"This type of yogurt has the fruit dispersed all through the yogurt. See the notes section below for helpful hints."
Start to Finish Time:
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Per Serving (excluding unknown items): 75 Calories; 4g Fat (48.6% calories from fat); 4g Protein; 6g Carbohydrate; 0g Dietary Fiber; 17mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Non-Fat Milk; 1/2 Fat.
NOTES : You can substitute 4 cups skim milk and 1/3 cup powdered milk for the whole milk in this recipe.
The cultures can be from a batch of plain homemade yogurt you have made or from store purchased yogurt with live cultures. OR you can use 5 grams of dried yogurt culture (starter) which you can purchase either online or at natural foods grocery stores.
Pre-cook fresh fruits, because if you add fresh fruit to the milk it may cause it to curdle