Homemade Plain Yogurt

This creamy delight is packed with probiotics from the yogurt cultures and supports gut health and digestion. Using nonfat or low-fat milk ensures a lighter option without sacrificing the rich taste. Enjoy the goodness of wholesome ingredients in every spoonful.

INGREDIENTS:

• 4 cups nonfat or low-fat milk

• ¼ cup nonfat or low-fat plain yogurt

INSTRUCTIONS:

1. Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely

2. bubbling, and registers 180°F on an instant-read or candy thermometer. (Do not leave it unattended—it can boil over very quickly.)
   

3. Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110°F. Combine yogurt with 1/2 cup of the 110°F milk in a small bowl, then stir the mixture into the warm milk.
   

4. Cover the container and wrap it in a clean kitchen towel to help keep it warm. Place in a hot spot and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.