Serving Size :
8 Preparation Time :0:45
Categories :
Breakfast Foods Snacks
Amount Measure
Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
Description:
"This type
of yogurt has the fruit dispersed all through the yogurt. See the notes section below for helpful
hints."
Start to Finish Time:
"9:00"
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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
